Amazing Cheater Hummus

This easy hummus, made with canned garbanzos, is so light, creamy and fluffy it'll fool people into thinking you soaked beans overnight and cooked them the next day. It's not quite as simple as dumping a can of garbanzos into the food processor and whirring them up, but almost. Be sure to stir the tahini very well before you use it. 

I designed this to be as quick and easy as possible, which is why the garlic cloves are left unpeeled, and you chop them in the food processor. f you want to make half a recipe, that part of the recipe isn’t as practical. A slightly tweaked method for a half recipe follows.

Want to take your hummus to the next level, and have eight hours to soak the beans? Read our story about the ultimate hummus.

Makes about two cups.

Ingredients

4 garlic cloves (peel left on)

1/3 cup freshly squeezed lemon juice, or more to taste (the juice from 2-3 lemons)

3/4 teaspoon salt

1/2 cup tahini

2 cans (15.5 ounces each) garbanzo beans (chick peas), rinsed

1 teaspoon baking soda

1/2 teaspoon ground cumin, or to taste (optional)

Extra-virgin olive oil for garnish

Paprika for garnish

Instructions

1. Place the garlic cloves, lemon juice and salt in the bowl of a food processor, and process briefly, till the garlic is chopped. Scrape down the sides and let the mixture steep for 10 minutes.

2. While it's steeping, put the garbanzo beans in a medium saucepan with 2 1/2 cups cold water and the baking soda. Bring to boil over high heat, reduce to medium and simmer, uncovered, for 5 minutes, skimming the foam a couple times if necessary, and any garbanzo skins that float to the top, if it's easy (it's OK if you don't). Drain the garbanzo beans well and set aside.

3. Set a fine-meshed strainer over a small bowl and strain the lemon juice mixture into the bowl. Press on the garlic with the back of a spoon so all the liquid is extracted. Discard the solids and pour the garlic-lemon juice back into the food processor bowl. Add the tahini and pulse a few times to combine. Then, with the motor running, slowly pour in 1/4 cup ice water in a thin stream; turn off motor. The tahini sauce will be light and fluffy. 

4. Add the garbanzo beans and purée, scraping down the sides a couple times, until the hummus is very smooth, about 2 to 3 minutes. Add cumin to taste (if desired), and more salt and/or lemon juice to taste if you like.

5. When you're ready to serve it, spoon it onto a plate, and use the back of a large spoon to form an impression in the center, with a rim, where the olive oil can pool. Drizzle on olive oil to taste, sprinkle with paprika and serve.

TO MAKE HALF A RECIPE, USING ONE CAN OF GARBANZOS:

Makes about one cup of hummus.

Ingredients

2 garlic cloves, peeled and minced

The freshly squeezed juice of one lemon (or more, to taste)

Scant 1/2 teaspoon salt

1/4 cup tahini

1 cans (15.5 ounces) garbanzo beans (chick peas), rinsed

1/2 teaspoon baking soda

1/4 teaspoon ground cumin, or to taste (optional)

Extra-virgin olive oil for garnish

Paprika for garnish

Instructions

1. Place the lemon juice in a small bowl, and crush the garlic through a press into the lemon juice. Add the salt. Set it aside at least 10 minutes to let the garlic mellow in the juice. 

2. While it's steeping, put the garbanzo beans in a medium saucepan with 2 1/2 cups cold water and the baking soda. Bring to boil over high heat, reduce to medium and simmer, uncovered, for 5 minutes, skimming the foam a couple times if necessary, and any garbanzo skins that float to the top, if it's easy (it's OK if you don't). Drain the garbanzo beans well.

4. Place the drained garbanzos in the bowl of a food processor, and purée until smooth. With the motor still running, pour the tahini, then the lemon juice with garlic and salt, in through the feeding tube. Next pour 2 tablespoons of ice water into the tube, scraping down the sides a couple times, until the hummus is very smooth, about 2 to 3 minutes. Add cumin to taste (if desired), and more salt and/or lemon juice to taste if you like.

5. When you're ready to serve it, spoon it onto a plate, and use the back of a large spoon to form an impression in the center, with a rim, where the olive oil can pool. Drizzle on olive oil to taste, sprinkle with paprika and serve.