This classic pantry hummus combines the convenience of canned garbanzo beans without compromising fresh flavors from the other ingredients. I love keeping the ingredients on hand to make this heart healthy dip at least once a week. You can serve this hummus with crudités, pita chips, or sautéed spinach and fried eggs (my personal favorite!).
Traditional hummus is fantastic and time consuming. To do it right you need to soak dried garbanzo beans overnight, cook the beans properly, and peel each legume for the ultimate smooth texture. When done properly, authentic hummus is a thing of beauty and worth the extra effort.
However, like many of you, I have a full time job and only moonlight as a professional chef in my kitchen. Weekdays are consumed with emails and zoom calls, placing bean cooking low on my list of priorities. Since I love the flavor of nutrient-packed hummus, I refuse to relegate hummus making to free weekends.
I developed this recipe to save time without sacrificing flavor. A suitable shortcut balanced by fresh ingredients ensures a quick and delicious classic pantry hummus.
- CANNED GARBANZO BEANS
- The biggest shortcut I use is canned garbanzo beans. You can peel the beans if you want a smoother hummus but I like the fiber the skin provides.
- ONLY FRESH LEMON JUICE
- Eschew the bottled stuff when it comes to this hummus. Since you’re already using canned garbanzo beans, you want to keep the rest of the ingredients as fresh as possible.
- FRESH PEELED GARLIC
- Don’t try to cut corners by using garlic powder or pre-minced garlic. Neither of those options are a suitable replacement for the flavor of fresh garlic cloves.
I hope you enjoy this recipe as much as we do!
Other Middle Eastern recipes you might enjoy!Print