To be exact, my students timed how long it took me to make this hummus (while explaining the procedure, mind you!) and it was closer to 3 ½ minutes. I suspect by your second or third attempt, you will be just as fast.
The logic behind a freshly-tasting, quick-to-make hummus: Fresh and fast do not normally go hand in hand.
In order to make hummus quickly, we must used canned garbanzo beans (chick peas). By definition, “canned” is not fresh. Freshly cooked garbanzo beans that have soaked overnight and cooked on the stove for hours, would be ideal. I know that. I’m the type of person who would commit to such respect for the flavor and feel of the original, unincarcerated garbanzo. I know the value of bringing dried beans to life…..before devouring them.
But dried garbanzo beans didn’t always seem to want to soften when I have cooked them. After 24 hours of soaking, 3 hours of cooking, draining, cooling, etc. I didn’t get past step one. This happened to me twice. Maybe one day I’ll become an expert of cooking dried garbanzo beans in order to make hummus from scratch. And if so, you can bet I’ll teach you everything I will have learned. But for now, please don’t judge. This is just where I’m at.
So if you too are looking for a half-ass approach to making hummus, albeit the best half-ass approach that could possibly ever exist, then this recipe is for you.
The essential additions will add freshness to your hummus:
- freshly squeezed lemons
- quality tahini (organic and/or raw)
- a touch of fresh garlic to waken up the beans
- a handful of cilantro leaves
- extra virgen olive oil