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Easy Hummus

Easy Hummus

Adapted from Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food by Sam Mogannam and Dabney Gough


To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.

Easy Hummus


  1. 2 large garlic cloves, smashed
    300g cups cooked chickpeas (from a tin, drained and rinsed)
    3 1/2 tablespoons freshly squeezed lemon juice, more as needed
    3 tablespoons warm water, more as needed
    2 tablespoons extra-virgin olive oil, plus more for garnish
    1 1/2 tablespoons tahini
    1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
    Pinch of cayenne pepper
    Kosher salt
    Toasted pine nuts, for garnish, optional
    Finely chopped parsley, for garnish, optional


  1. Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the chickpeas, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.
  2. Taste and add more lemon juice or salt as needed; to get the right balance of flavours, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).
  3. Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).