When someone says cooking something from scratch is as easy as buying it ready-made, they're usually lying. Unless, that is, they're talking about hummus. Throw everything in a food processor, flip the switch, and you D.I.Y. hummus is pretty much done. It takes a minute, maybe two, and tastes way fresher than the supermarket version.
从头开始煽动一批最好的部分?You can customize it to suit your taste. Add a little more lemon if you like it bright. Add more oil or tahini for a richer dip. Puree it until silky smooth, or keep it chunky.
And once you've perfected the basic lemon-tahini version, you can branch out: Blend in sriracha, and cayenne for an extra-spicy version, or roasted eggplant and smoked paprika for an earthy take on the classic. Kick up the color by blending in peppadew peppers or roasted beets, make an uber-tangy hummus with pickles, dill, and scallions, or add marinated artichokes, parsley, and mint for a whole new take on artichoke dip. All it takes is one bowl and the push of a button. As simple as store-bought? Maybe not. But with just five minutes from can to bowl, who cares?
Keep the following tips in mind for success.
If you're using canned chickpeas, choose a brand that's good enough to eat on its own. And sniff your tahini before adding it—sesame seeds go rancid quickly, so make sure your tahini smells and tastes fresh.
To get the salt level just right, taste the hummus with whatever you plan on dipping in it—for example, you won't need as much salt with salted pita chips.
Hummus can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
To add extra impact to your hummus, pile it into a shallow serving bowl, smooth the top, and then use the back of a spoon to create a circular swirl in the dip. Then drizzle with extra-virgin olive oil, top with your choice of garnishes, and serve alongside your choice of raw vegetables, warm pita, or crunchy crackers.
