Or, a trick for quick, creamy hummus.
Summer has arrived, and with it, the “it’s too hot in my apartment to turn on the oven ever, ever again” feeling.
I have some ideas (including experimenting with my slow cooker) about how to change my kitchen routine and avoid any heat-generating appliances, but in the meantime I’m after some cooler, easier meals for a while.
This recipe has been on my horizons for a long time. For starters, my mom used to make hummus this way when we were kids, only without the tahini. Then I read this on dinneralovestory.com a while ago, and tried it in my attempt to get back with supermarket hummus. (Mostly unsuccessful. I’m apparently a huge hummus snob.)
I love hummus, and I almost never make it anymore, ever since I learned that my (super snobby, ahem) version of good hummus is all about soaking then cooking your own chickpeas, which both: a) takes a while, and b) involves putting on aforementioned heat-generating appliances. Alas. (The key is to over-cook the chickpeas until they are really mushy, in case you are wondering.)
But this one! So fast. So good. The yogurt gives the canned chickpeas a lift in terms of texture, and the extra tang of flavor is great. I left out the garlic that usually lives in my hummus (and pretty much everything else), since I have an appointment this afternoon, and I wanted a quick, cool lunch that would allow me to converse up close with grown-ups and feel no shame.
- 1 can chickpeas/garbanzo beans
- ¼ cup tahini
- ¼ cup water
- juice of ½ a lemon, or 1-2 tablespoons
- ¼ cup plain yogurt
- big pinch of flakey salt, like Malden, or a smaller pinch of regular salt
- olive oil, to drizzle (optional)
- Add everything to the bowl of a food processor or blender. Blend until combined, then scrape down the sides and blend some more. Blend longer than you think you need to blend. The texture should be quite wet.
- Scrape into bowl or container and drizzle with some olive oil, if desired.