Hummus (most basic recipe)
lemon juice (or another sour liquid or semi-liquid)
(optional) any spices or seasonings of choice (chili powders and cumin are popular)
(optional) any aromatics (roasted peppers, roasted chiles, and/or garlic are popular and tasty)
(optional) tahini or other seed/nut based 'butter'
1. Soak the chickpeas in water, overnight at minimum. If you want a kind of different flavor, you can soak the chickpeas for a day or two and change out the water a couple times; they will start to ferment and develop a kind of pseudo-cheesy scent that can be pleasant with certain seasonings.
2. Decide if you want 'cooked' hummus or 'raw' hummus. Either one will be fine, but the taste and texture of cooked is a bit less strong in taste and smoother in texture. If you choose 'raw' hummus, a 12 hour soaking time total, at minimum, is helpful.
3. For cooked hummus - drain and rinse the chickpeas, and cook in boiling water (not salt) for a few hours, until very soft.
4. For raw hummus - drain and rinse the chickpeas.
5. Put the chickpeas, salt, and any potential spices or aromatics (or tahini/seed butters) into a food processor (or large mortar and pestle, if you only have that) and blend/mash until chunky-smooth. Then add in lemon juice and blend a little more. Then, while blending/mashing, slowly add in olive oil in a steady stream until the hummus is the desired texture. Done!
1. Why does this have no ingredient quantities? Mostly because it's quite varied, how much you need, depending on what is added, if chickpeas are cooked, etc... And how much or little is added in terms of spices and aromatics is highly dependent on taste.
2. Isn't it weird without tahini? Nope. Making hummus without tahini was actually a technique I got from an acquaintance from the Middle East. He mentioned that where he lived, tahini was really cheap, but olive oil less so, so using ONLY olive oil and no tahini became a bit of a status symbol. I don't know how common this practice is, but it works quite well, even if tahini does make the hummus a bit smoother.
3. Is it safe to eat raw chickpeas? Yeah, no problem for most folks. If you have any digestive issues, though, especially with any kind of raw foods or beans, however, you probably want to go for the cooked chickpeas rather than raw.
4. I can't use lemon juice; what can I use for a sour taste? This one is a bit tricky. I have tried vinegar when I couldn't tolerate lemon and while it is 'okay,' it does have a distinct taste that is not necessarily a good match for chickpeas. I have considered taking plain yogurt and draining it for a few hours, and using the liquid as a good souring agent. Haven't tried this yet, but I've used that as a lemon replacement before and it sometimes works.