The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I don’t know what we did to deserve chickpeas, but I am so, so thankful. Hummus ticks off so many boxes: it’s creamy, filling, and deliciously garlicky. I put it on toast, which might be unconventional, but that’s the thing: it goes with anything. When I found out how easy it was to make at home, I couldn’t imagine buying it at the store anymore. The great thing is if it gets too boring, you can always spice things up by adding roasted red pepper, artichoke, or trying to experiment with different beans, like black beans.
Ready in: 10 minutes. Serves: 6
Ingredients
- 78 ml (1/3 cup) tahini (a sound investment; it’ll last forever in the fridge)
- 30-59 ml (2-4 tbsps) of cold water if needed
- 30 ml (2 tbsps) olive oil
- 2.5 g (1/2 tsp) cumin
- 3.7 g (3/4 tsp) sea salt
- 2-3 garlic cloves (dice unless your blender/food processor can break them up)
- 30-44 ml (2-3 tbsps) of lemon juice
- 425 g (1 can of 15 oz.) chickpeas, rinsed and drained
- Add all ingredients to a blender or food processor and puree until smooth.
- If the hummus seems too thick, add water 15 ml (1 tbsp) at a time until the consistency is to your liking.
- Season with additional salt, oil, or lemon and enjoy!
This recipe was adapted from the food blog Gimme Some Oven.
Image: Chandy Dancey/The Cascade
Chandy is a biology major/chemistry minor who's been a staff writer, Arts editor, and Managing Editor at The Cascade. She began writing in elementary school when she produced Tamagotchi fanfiction to show her peers at school -- she now lives in fear that this may have been her creative peak.
