Apps

Hummus

A bowl of smooth, creamy hummus drizzled with olive oil with torn naan on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 2¾ cups

Active Time: 10 minutes

Total Time: 10 minutes

Hummus and falafel spice mixes are usually nearly identical in their ingredient lists and therefore often interchangeable. You can substitute cooked chickpeas, but they need to be very soft.

Ingredients

  • 1 can (15 ounces) chickpeas, drained and rinsed

  • ¼ cup plus 2 tablespoons canola oil

  • 1 tablespoon extra-virgin olive oil, plus additional for serving, optional

  • 1 tablespoon tahini paste

  • 1 tablespoon lemon juice

  • 1½ teaspoons vegetable bouillon powder or ¾ cube, mashed with a fork

  • 1 tablespoon hummus (or falafel) spice mix

  • ½ teaspoon fine sea salt

  • ½ teaspoon garlic powder

  • ¼ to ½ cup cold water

Instructions

Combine all of the ingredients except the water in a food processor or high-powered blender and pulse to combine. Add the water as needed, blending until completely smooth.

Transfer to a small bowl or storage container. The hummus can be refrigerated for up to 4 days.

If made ahead, transfer to a bowl for serving. Drizzle with additional olive oil, if you like.