Photos by Bong Sta. Maria
Chiara’s Hummus is so good that we call it “Chiara’s Hummus” and always ask after it whenever Chiara R.S.V.P’s for our potlucks. Chiara’s Hummus is a well-loved party guest and it has trumped any hummus we’ve sampled in Metro Manila. It’s not “authentic” compared to what you’re used to in restaurants but that’s what makes her version so good. It’s zingy with lemon and garlic and it leaves a sensation that just goes so well with your poison of choice. We’ve slathered it over chips, tortillas, pitas, and fruit and a container of it never lasts long wherever she lays it down.
When I first moved into our apartment and tried to navigate my way around my kitchen, Chiara came to my rescue and shared her hummus recipe. I used to bake cookies and cupcakes in high school but had no idea how to cook. I only knew how to boil pasta and that was about it. Hummus is so easy to make and I credit this recipe for helping me build kitchen confidence. Now I’m sharing it with you! Let’s all build kitchen confidence together!
Garlic Lemon Hummus
1 can of chickpeas
4-5 cloves of garlic (depending on how garlic-y you want your hummus to be, you can add more)
2-3 Tbsp lemon juice (the juice of about half a lemon)
1/4 cup olive oil
Dash of smoked paprika
Salt to taste
Throw everything into a blender and blend that sucker!
This is my base recipe, but I taste as I blend. Sometimes I’ll add more olive oil, sometimes I’ll reserve some of the liquid from the chickpea can and add that to the mix to get a better consistency and all around chickpea flavor. Just keep tasting as you go and add as you feel necessary. When it’s all done top off with olive oil, smoked paprika, and some lemon juice.