When you don’t have time to soak and cook chickpeas, hummus made with canned chickpeas does the trick. This one is garlicky and lemony to the max. There’s no shame in this super creamy version, which you can get on the table in 15 minutes flat.
Adeena Sussman’s quick and easy hummus
Makes about 3 cups
Total time: 15 minutes
- two 15-ounce cans of chickpeas, drained, ¾ cup liquid reserved
- 3 garlic cloves, minced
- ½ cup pure tahini paste
- ⅓ cup freshly squeezed lemon juice, plus more if you like very lemony hummus
- 2 teaspoons kosher salt, plus more to taste
- extra-virgin olive oil and smoked paprika, for serving
In the bowl of a food processor, combine the chickpeas with ½ cup of the reserved chickpea liquid, garlic, tahini, lemon juice and salt and process until smooth and creamy, 2 to 3 minutes depending on the strength of your processor and how creamy you want the hummus to be. Add more of the reserved chickpea liquid as needed to reach the consistency you want, and season with more salt to taste.
Reprinted from “Sababa: Fresh, Sunny Flavors from My Israeli Kitchen” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.
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