Homemade hummus is very easy to make. If you don’t have any tahini (a paste made from sesame seeds), a chickpea purée without it is still quite delicious. Just add more olive oil.

　　

Ingredients

makes about 2 cups

　　3/4 cup dried chickpeas

　　1/4 cup tahini (sesame seed paste)

　　1/4 cup fresh lemon juice

　　2 garlic cloves, peeled and pounded to a purée

　　1 tablespoon extra-virgin olive oil

　　Salt

　　

Step 1

Soak for 8 hours or overnight: 3/4 cup dried chickpeas.

　　

Step 2

Drain and cook in plenty of water until quite tender, 1 to 2 hours. Drain the cooked beans, reserving 1/4 cup of the cooking liquid. Purée with a food mill or in a food processor or blender.

　　

Step 3

Stir in: 1/4 cup tahini (sesame seed paste), 1/4 cup fresh lemon juice, 2 garlic cloves, peeled and pounded to a purée, 1 tablespoon extra-virgin olive oil, Salt.

　　

Step 4

Mix until smooth, adding some of the cooking liquid if needed.

　　

Variations

Step 5

Stir in 1/4 teaspoon ground cumin and cayenne to taste.

　　

Step 6

Garnish with a drizzle of olive oil that has been mixed with ground cumin and cayenne.

　　

Step 7

For very smooth hummus, peel the chickpeas after they’re cooked.

　　The Art of Simple Food