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"Probably the most popular dish you can make with chickpeas—aka garbanzos—is hummus!" Rach says. "Everyone loves hummus. So we're gonna make our own hummus."
For more of Rach's easy recipes you can make with a can of chickpeas (aka garbanzo beans), check out her One-Pot Chickpea Pasta and Chickpea Curry.
Ingredients
- One 15-ounce can chickpeas
- ¼ cup tahini, optional
- 1 to 2 lemons, halved
- 2 cloves garlic
- Salt
- Dab of cumin
- Extra-virgin olive oil (EVOO), for drizzling and topping
- Za'atar spice blend, for topping (optional)
- Fresh cilantro and/or parsley, for topping (optional)
To serve:
- Pita chips
- Flatbread
- Plain or garlic naan
- Vegetables, such as cucumbers or peppers
- Pretzels
- Bagel chips
- Everything bagels
Yield
Serves: 6 to 8
Preparation
To a food processor, add chickpeas and tahini, squeeze in juice from 2 lemon halves, add garlic, salt, cumin, and a drizzle of olive oil. Process and pulse the mixture to aerate for a bit, thinning with water if too thick. Adjust the salt, lemon juice and olive oil to taste.
Transfer to a shallow bowl. Top with copious amounts of za'atar, drizzle with olive oil and finish with a puddle of cilantro or parsley or both in the center. Serve with whatever your favorite dipper is or anything you want to put a schmear of hummus on.
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