I don’t want you to get the wrong idea about hummus, just because the recipe I link back to most often on here requires that you soak dried chickpeas, cook them, then blend them. None of this is hard, but it does ask that you plan out your hummus cravings in advance.
But hummus can entail a whole lot less work than that. Less work, even, than going to the store to buy pre-made hummus if you’ve got a very few pantry items around. (I don’t really understand supermarket hummus, because it doesn’t taste like hummus to me. It tastes gritty and sour. Okay, I hate it. And why eat subpar condiments when good hummus is so easy and cheap to make at home?! And now you know what sparked the writing of this post.)
To de-mystify the multiple forms of the food we call hummus, I decided to make a stop on my Middle Eastern exploration to show you the ins and outs of the insanely popular chickpea-based dip and clue you into the fact that pretty decent hummus is only one can of chickpeas and a glug of olive oil away.