Its ready in 15 minutes.
My favorite thing about Ina is her confidence in the kitchen.
Watching her taught me to be a confident chef.
Simply Recipes / Getty Images / Haley Scarpino
I learned to trust my instincts by tasting the food Im cooking as I go.
One of my most beloved Ina recipes is her hummus.
There’s nothing extraordinary about it, which is exactly why I love it.
Simply Recipes / Haley Scarpino
Its simplicity lets the ingredients sing.
It calls for four straightforward ingredients: chickpeas, garlic, tahini, and freshly squeezed lemon juice.
Those ingredients seasoned liberally with kosher salt and pepper make deliciously crave-worthy hummus.
Simply Recipes / Haley Scarpino
The recipe calls for two cups of canned chickpeas, which I find annoying, frankly.
One can of chickpeas contains about one and a half cups.
I also reduced the garlic from four cloves to two.
For me, four cloves of raw garlic are a lot for one can of chickpeas.
Finally, I allow the minced garlic to soak in freshly squeezed lemon juice, which reduces its sharpness.
Ina recommends leaving the hummus with a bit of texture.
However, I like my hummus silky, so I puree it until its as smooth as possible.
I also love it topped with Kalamata olivessometimes, I even pulse them into the hummus at the end.
it’s possible for you to add jarred roasted red peppers and Calabrian chile flakes.
In the fall, its delicious withroasted butternut squashand a healthy drizzle of maple syrup.
Orroast a head of garlicand squeeze the cloves into the hummus.
A few generous spoonfuls of fresh or jarredpestowould be another delicious addition.
