“Rustic” is a great food word; it means simple, but in the nicest way it implies that the dish is unrefined, a bit messy, and reminiscent of amateur home cooking. This hummus recipe is very delicious, and definitely rustic–you’re not going to find this in any nice authentic Greek restaurant. But you can find it in your kitchen without a lot of fuss.
I make hummus all the time, and I usually peel the skins of the chickpeas, I use a food processor, I take a hundred years to slowly incorporate the olive oil, and I carefully add hot water teaspoon by teaspoon. All this to ensure a smooth, more authentic hummus. But let’s face reality: I am never going to make authentic hummus. In fact, I’m not sure I’ve ever even eaten a truly authentic hummus. So, if it’s not going to be authentic, then why does it have to be smooth? The answer: it doesn’t.
I wanted to make a delicious hummus (or should I call it a chickpea spread?) that anyone can make without any fancy kitchen gadgets. I used a mortar and pestle to smash my chickpeas instead of a food processor, but don’t worry, I practiced mashing them against a plate with the back of a fork and it worked just as well. Just work in batches so smashing the chickpeas is a fun activity that brings out the child in you, instead of a test of your patience.
I roasted garlic, smashed that too, added it into the chickpea mash along with lemon juice, spices, tahini, and freshly chopped parsley. I stirred the mixture quickly while slowly adding in the olive oil (hopefully this keeps it from separating) and stopped when it came to a moist and shiny consistency. The full recipe is below, but as you can see this is very easy and very adaptable.
Do note that whatever chickpeas you’re comfortable with are fine, but I like to use the kind that come in a can. I am fully aware that this is the subpar way to make hummus. True hummus calls for super small, dried chickpeas; the flavor is better but if I’m trying to make a quick snack I don’t mind the flavor sacrifice. Dry beans just take so long to soften that by the time they are ready to work with, I don’t even want hummus anymore. But as usual, you do you. I have found that some brands of canned chickpeas have a very high sodium content, so always check for that. The organic and very affordable store brand at my local food market actually had a very low sodium content! Awesome! Always celebrate the small victories in life. Oh, and I did not peel the skins off the chickpeas for this recipe. I think its only worth your time if your food is being judged by snobs or if you feel like peeling them.
As for the tahini, you can do a couple of things. Buy it, obviously, or make it. If you buy it, try to find a brand that has nothing in it except sesame seeds! I have never had trouble finding it in stores, but it’s always in a weird place that isn’t at all intuitive. To make it, toast sesame seeds in a dry pan and crush them in a mortar and pestle or blender or food processor or something that crushes tiny things.
My final word about this hummus is that it is so delicious! It’s a little bit chunky, but not overbearingly so. The flavor of the lemon and the roasted garlic is so good. It’s tangy, salty, and definitely rustic. My husband and I ate an entire (somewhat small) loaf of toasted ciabatta with this hummus for dinner and nothing else. No regrets. Since this hummus is pretty thick, I think it would be really delicious on a roast chicken sandwich. Hmmmm…now that I think about it, that may just be my next post? Anyway, enjoy this hummus! If you make it, tell me how it came out and if you made any changes!
Rustic Roasted Garlic Hummus
- 1 15.5 oz can of garbanzo beans (about 2 cups), drained and rinsed
- Juice of 2 small lemons
- 2 tablespoons tahini
- ~3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika (not smoked paprika)
- ½ teaspoon cayenne pepper
- 2-3 tablespoons finely chopped parsley (fresh or dried)
- Cut a whole head of garlic in half, drizzle with olive oil, salt, and pepper. Wrap in foil and bake at 375 degrees F for 30-45 minutes (the longer garlic is cooked the sweeter the flavor).
- When garlic is done, remove from foil, and squeeze out the cloves onto a plate and smash them with the back of a fork until a paste is formed.
- In batches and with a mortar and pestle (or fork or potato masher), smash the chickpeas into desired consistency. If needed, transfer chickpea mash into a larger bowl. Add salt, pepper, paprika, cayenne, cumin, tahini, parsely, roasted garlic paste, and lemon juice.
- While stirring the mixture with one hand, use the other to slowly drizzle in 2-3 tablespoons of olive oil.
- Serve with your favorite veggies, crackers, or bread!