Traditional hummus preparation takes time. You have to soak dried chickpeas overnight, turning the whole recipe it a two-day process. This shortened version uses canned chickpeas, which gets you dipping, smearing and enjoying this delicious spread much faster. Plus, everyone loves hummus and it's a great crowd pleaser and easy to set up for a party!
Special kitchen equipment required: Food processor.
Technique tip: Rub the skins of the garbanzo beans off under running water to make the hummus extra smooth.
Swap option: Use any type of beans, like red beans or Lima beans, instead of garbanzos to experiment with subtly different flavors and textures.
- Two 15-ounce cans chickpeas
- 1½ quarts plus 6 tablespoons water, divided
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- 1/4 cup extra virgin olive oil, plus more for serving
- 1/4 cup canola oil
- 1½ tablespoons raw tahini
- 1½ teaspoons kosher salt
- 1/4 teaspoon ground cumin
1. Drain the chickpeas and rinse them well. Gently massage them in your hands to help all the skins slip off the beans.
2. Add the chickpeas (skins and all) to a pot with 1½ quarts water. Bring it to a boil over high heat, then reduce the heat to medium. With a slotted spoon or small sieve, skim away any of the skins that have floated to the top. (If you'd like to track your progress, reserve the skins in a measuring cup, aiming to have about 3/4 cup of skins by the time you purée the beans.) The more time you take here, the smoother the results will be.
3. Meanwhile, combine the lemon juice and garlic and let them steep for at least 30 minutes. Remove and discard the garlic.
4. Drain the chickpeas and combine them in a food processor with the garlic-infused lemon juice, 6 tablespoons water, olive oil, canola oil, tahini, salt and cumin. Process for at least 5 minutes, until the hummus is very smooth and light.
5. Serve at room temperature, drizzled with more olive oil if you'd like.