I love chickpeas. I use chickpeas and black beans in chilli, instead of kidney beans. Chana masala is one of my favourite indian dishes to make at home. Chickpeas and spinach is still a standard comfort food for me. Hummus is the gateway food for most chickpeas lovers, most people that claim to hate chickpeas, will eat hummus.
There are lots of hummus recipes out in the world, my two favourites are Felicity Cloake’s in the Guardian and the Food 52 recipe. I’ve made both and they are both really good. Both use dried chickpeas and often I don’t have the time to soak and cook chickpeas from scratch. So most often I make hummus from a can of chickpeas and I don’t really have a recipe.
Sometimes, I add a roasted aubergine, or roasted peppers or onions. This week it was an aubergine.
Two tablespoons of tahini or (most often) peanut butter, the juice of a lemon, two or three cloves of garlic, a can of chickpeas, a teaspoon of cumin and roughly the same amount of salt.
I start with two tablespoons of tahini or peanut butter and the juice of a lemon in the food processor, scraping down the sides often and then add two or three cloves of garlic. Once that’s all incorporated, I chuck in a can of drained chickpeas, a teaspoon of cumin, a teaspoon of salt and roasted veg if I’m using (the insides of a roasted aubergine, two roasted peppers with the skins and insides removed are all good but experiment). The way to get smooth and creamy hummus is to process it more than you think it needs. When you think it looks about right, scrape the sides down and process some more. Then do it again. Then taste it and if you think it needs more seasoning, season it and process it some more. Trust me on this.
That’s how hummus mostly gets made in my house. It’s quick, simple and really useful to have in the fridge. If I’m not sure how my week is going to pan out, I’ll often just make hummus and flatbread dough because with some vegetables that is dinner!