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Noah's Lazy Hummus

A quick, weeknight hummus that skips the fussy steps without skipping the taste.

01

About

I love hummus — you can eat it with bread, meats, veggies. It's a go-to. I always enjoy making it because it's that much better when it's not store-bought.

That being said, the time to prepare hummus varies. If you're going the full nine yards — cooking your chickpeas, peeling each one, emulsifying garlic and lemon before adding everything in, using freshly squeezed lemons — that makes the most delicious hummus, but it just takes too long.

My lazy hummus recipe is meant to create a nice hummus as quickly as possible. I use jarlic and bottled lemon juice. If you'd like to swap the jarlic for cloves, be my guest — just be careful if you swap the lemon juice: start small and go by taste.

02

Ingredients

  • 011 (19 oz) can chickpeas, rinsed
  • 023 tbsp tahini
  • 032 tbsp olive oil
  • 042 tbsp bottled lemon juice
  • 051/2 tbsp jarlic
  • 061 tsp salt
  • 071/4 tsp black pepper
  • 081/8 cup chickpea can water
03

Steps

  1. 01

    Drain and rinse the chickpeas. Reserve some of the can water.

  2. 02

    Add jarlic, lemon juice, chickpeas, salt, pepper, tahini, and olive oil to a food processor or blender and blend.

  3. 03

    After a few minutes, scrape down the sides to make sure you get everything, then add 1/8 cup chickpea can water.

  4. 04

    Blend until smooth.

Hopefully the speed to make this tasty hummus will encourage you to make it more!