Puree garlic in lemon juice and puree chickpeas while they're still warm = hummus that's both smooth and flavorful.
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HOW TO MAKE HUMMUS | healthy & easy hummus recipe
Sometimes recipes come together easily without any hiccups. Other times they require a lot of tweaking and planning. This is a rare case of a recipe that came together relatively easily but was filled with so much fascinating science that I ended up spending a few extra days on it. It ended up explaining a technique that I will incorporate into countless recipes in the future. That’s my favorite kind of recipe: one that is delicious now and even more delicious in the future.
*If you impatient types want to skip straight to the fun science part skip to where I talk about the science of garlic flavor and see what it's all about. Just promise me you'll come back and read the rest okay?
Hummus has its origins in Levantine and Egyptian but the mashed-up mix of chickpeas and sesame has been eaten for centuries in the Middle East Mediterranean and North Africa. The flavor and relative ratio of ingredients vary greatly from region to region but today I’m focusing on the version known in the U.S. which is made with tons of tahini and a dash of cumin.
