Let me count the ways that I love hummus:  It’s healthy, easy to make, cost efficient and you can eat it with pretty much anything you have on hand.  You can spread it on a sandwich, wrap, and baguette slices for crostini, or you can serve it with dippers (ie. vegetables, crackers, pita, bagel chips (see recipe here), bread sticks, etc.).  It’s perfect for entertaining, because it can be made in advance and it makes a great vegetarian / vegan option.

I’ve compared hummus made with fresh garlic, roasted garlic, and garlic infused oil.  Garlic lovers will enjoy the roasted garlic and garlic infused oil in hummus, so instructions have been provided for both.  This is my favourite basic hummus recipe.  Enjoy it plain or experiment with different variations.  For example, you could add fresh parsley, or cilantro, and/or dill.  Also, I use limes instead of lemons when I have them on hand.  See my sun dried tomato hummus recipe here and my cilantro lime hummus recipe here.

Basic Hummus Recipe

1 (19 ounce / 540 ml) can chickpeas, drained

1/4 cup of good extra virgin olive oil, plus more for drizzling

1 clove fresh garlic, finely minced OR 2 garlic cloves, peeled and smashed if you are using garlic infused oil OR up to 1 small head of garlic if you are using roasted garlic

freshly squeezed juice from one lemon  (Note:  I like a very lemony hummus so adjust this to your taste.)

1 1/2 tbsp tahini (sesame paste) that has been stirred very well in its container, or more to taste

cayenne pepper to taste (optional)

1/8 tsp ground cumin  (optional)

coarse salt

ground black pepper

If you are using roasted garlic:  Slice off the top of a small head of garlic.  Drizzle the garlic cloves with olive oil, wrap loosely in aluminum foil and bake in a preheated 450 F oven for 40 minutes.  Allow to cool.

If you are using garlic infused oil:  In a small heavy bottomed pot, heat up the olive oil and smashed garlic cloves gently (between low and medium-low heat) for up to 15 minutes.  The garlic will be soft and the oil will be infused with garlic flavour.  Remove from heat and allow to cool.

Meanwhile, remove the skins of the chick peas.  I place the chick peas in a large bowl and rub them between my fingers and hands under cool running water.  Discard the skins as they float to the surface.  Although the tedious task of removing the chick pea skins is not necessary, it’s worth the effort (in my opinion) because it makes for a much smoother consistency.

Place the chick peas in a food processor along with the garlic cloves (oil will be added separately later) and process until ground.  Scrape down the sides of the bowl and process for a few more seconds.  Then in a separate bowl, mix together the lemon juice and tahini.  Add this to the food processor bowl along with the cumin (if using), cayenne pepper (if using), and a pinch of black pepper.  Process until well combined.  Add coarse sea salt to taste, if necessary, and then process again.  Scrape down the sides of the bowl and, with the machine running, add the olive oil in a steady thin stream through the feeding tube.  Process until smooth and well blended.  If you prefer a softer consistency, add more olive oil.  Taste and adjust seasonings to taste.  Scrape down the sides of the bowl and process for a few more seconds.  Transfer to a serving bowl and store in the refrigerator.  Allow to rest at room temperature for 30 minutes prior to serving.  Optional:  Drizzle with some olive oil and add a light dusting of paprika and/or finely chopped parsley just prior to serving.