Gather round children while I regale you with tales of a time when Cuisinart food processors didn’t exist. It’s true! Man and woman made stunningly delicious hummus for millenia with naught more than crude bowl and smasher implements. And, guess what. You, too, can partake in this old and sacred tradition of using force of arm and mind to craft a beautiful hummus without any fancy contraptions or even electricity. Or oil. Because why use it if you don’t need to? (I like to add some olive tapanade that I get in the antipasto bar at the grocery store, but it is great plain too.)
Time commitment: 10 minutes
Makes: about 2 cups
- 1 15-oz. can chickpeas/garbanzo beans, drained
- 1 glob tahini, or to taste
- 1 lemon
- Dashes, to taste: salt, garlic powder, ground cumin, paprika
- Optional: Greek olives, chopped; fresh parsley; roasted red peppers; toasted pine nuts; sun dried tomatoes, chopped
- Place chickpeas in a bowl. Add tahini and squeeze the lemon into the bowl. Smash with a fork till smooth, adding water (if you like) to adjust the consistency.
- Add spices, if you like, tasting and adding more if needed. Stir to combine well. Serve with pita chips, veggies, or whatever you like. Keep in the fridge, covered, for up to 5 days.