I’ve tried all kinds of tricks to get super smooth hummus, from removing the skins from the chickpeas to starting with dried chickpeas and cooking them in the pressure cooker. This method uses canned chickpeas and is super easy, as long as you don’t mind listening to your blender run for a while. It’s delicious and has a satisfying, velvety texture.
Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.
This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.