Description
This isn’t just any hummus recipe; it’s a journey to achieving the creamiest, most flavorful hummus you’ve ever tasted. Inspired by the techniques of renowned chefs like Michael Solomonov, this recipe transforms simple ingredients into a culinary masterpiece. We’re going beyond the basic blend, focusing on techniques that yield a texture so smooth and airy, it practically melts in your mouth. Whether you’re serving it as a dip for vegetables, spreading it on sandwiches, or using it as a base for vibrant bowls, this homemade hummus will elevate your culinary creations. Get ready to impress your friends and family with a hummus that tastes infinitely better than anything you can buy in the store.
Why you will love this recipe
You’ll love this recipe because it delivers restaurant-quality hummus right in your own kitchen. The secret lies in a few key steps: boiling the chickpeas with baking soda to break down their skins, which results in an ultra-smooth texture, and using high-quality tahini for that distinct nutty flavor. Plus, it’s incredibly customizable. Adjust the lemon juice, garlic, and spices to suit your personal preference. This recipe empowers you to create a hummus that’s perfectly tailored to your taste, offering a healthier, fresher, and more delicious alternative to store-bought options. The simplicity of the ingredients combined with the incredible flavor makes it a winner every time. And not to mention, its vegan, gluten-free, and packed with plant-based protein, making it a great choice for a variety of dietary needs.
Ingredients:
- 1 (15 oz) can (260 g) chickpeas (see notes)
- ¼ cup (60 g) tahini
- 4 Tbsp (40 ml) lemon juice (or more to taste)
- ⅓ tsp salt or more to taste
- ¼ tsp ground cumin
- ¼ cup (60 ml) cold water or plant-based milk (or more for a creamier hummus)
- 2-3 small cloves of garlic
- ⅓ tsp baking soda
- Paprika for serving
- Fresh parsley for serving
Preparation:
Step 1: Rinse and drain the canned chickpeas thoroughly. This step removes excess starch and any metallic flavor from the canning process, ensuring a cleaner, fresher taste for your hummus.
Step 2: Transfer the rinsed chickpeas to a medium saucepan. Cover them generously with water, ensuring that the water level is well above the chickpeas. Add ⅓ tsp of baking soda. The baking soda is a crucial ingredient that helps to break down the skins of the chickpeas during cooking, contributing to the ultra-smooth texture we’re aiming for.
Step 3: Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly to maintain a gentle but steady boil. Continue boiling the chickpeas for 15 minutes, or until they become noticeably softer and slightly mushy. This cooking process is key to achieving that creamy consistency. Regularly check the water level and add more if needed to prevent the chickpeas from drying out.
Step 4: Drain the cooked chickpeas in a colander and rinse them thoroughly under cold running water. Rinsing helps to remove any residual baking soda and stops the cooking process.
Step 5: In a food processor, combine the tahini, lemon juice, cold water (or plant-based milk), garlic, cumin, and salt. Process these ingredients together until you achieve a smooth and creamy paste. This forms the flavorful base of the hummus. Pause occasionally to scrape down the sides of the food processor to ensure everything is evenly incorporated.
Step 6: Add the drained and cooked chickpeas to the food processor containing the tahini mixture. Blend everything together for 1-2 minutes, or until the mixture becomes very smooth, creamy, and fluffy. This may require stopping the food processor several times to scrape down the sides and bottom of the bowl to ensure that all the chickpeas are fully processed.
Step 7: While blending, if you desire a creamier texture, gradually add more cold water or plant-based milk, a tablespoon at a time, until you reach your desired consistency. Be careful not to add too much liquid at once, as this can make the hummus too thin.
Step 8: Taste the hummus and adjust the seasonings as needed. You may want to add more salt, lemon juice for brightness, or cumin for a deeper, earthier flavor. A pinch of cayenne pepper can also add a subtle kick. This is your chance to customize the hummus to your exact taste preferences.
Step 9: Transfer the finished hummus to a serving bowl or plate. Create a small well in the center of the hummus with the back of a spoon. This is where you’ll drizzle a bit of olive oil (optional) for an extra touch of richness and flavor.
Step 10: Garnish the hummus with a sprinkle of paprika (or sumac/zhough for more exotic flavor profiles), toasted pine nuts for added texture and a nutty taste, and fresh herbs like chopped parsley or cilantro for freshness and visual appeal.
Step 11: Serve immediately or chill for later. Hummus tastes great both freshly made and after it has had a chance to chill in the refrigerator, allowing the flavors to meld together.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with warm pita bread, vegetables like carrots, cucumbers, bell peppers, and celery, or pita chips for dipping.
- Spread it on sandwiches or wraps as a healthy and flavorful alternative to mayonnaise.
- Use it as a base for grain bowls, topped with roasted vegetables, falafel, or grilled chicken.
- Add a dollop to salads for extra protein and flavor.
- Serve as part of a mezze platter with other Middle Eastern delicacies like baba ghanoush, tabbouleh, and olives.
Tips:
- For the smoothest hummus, remove the skins from the chickpeas after boiling. This is a bit tedious but well worth the effort.
- Use high-quality tahini for the best flavor. Look for tahini that is smooth and creamy, not thick and separated.
- Don’t be afraid to experiment with different spices and toppings to create your own signature hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- If your hummus is too thick after chilling, add a tablespoon or two of water and stir until smooth.
Prep Time:
10 minutes
Cook Time:
20 minutes (including boiling chickpeas)
Total Time:
30 minutes
Nutritional Information: (Approximate per serving, varies based on specific ingredients and portion size)
Calories: 200-250
Protein: 8-10g
Sodium: 200-300mg
Conclusion
This homemade hummus recipe is a game-changer. By taking a few extra steps, like boiling the chickpeas with baking soda, you can achieve a level of smoothness and flavor that store-bought hummus simply can’t match. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and yields consistently delicious results. So, ditch the pre-made stuff and embrace the joy of creating your own perfect batch of hummus. You’ll be amazed at the difference!
Questions and Answers:
- Question: Can I use dried chickpeas instead of canned?
Answer: Absolutely! Using dried chickpeas is a great way to elevate the flavor and texture of your hummus. The recipe includes instructions for preparing dried chickpeas, which involve soaking them overnight with baking soda and then boiling them until soft. Dried chickpeas generally have a nuttier flavor and can contribute to a creamier texture compared to canned ones. Just remember to adjust the cooking time as needed to ensure they are adequately softened. - Question: What can I do if my hummus is too thick?
Answer: If your hummus turns out too thick, the easiest solution is to add a tablespoon or two of cold water or plant-based milk while the food processor is running. Process for another 30 seconds and check the consistency. Repeat until you reach the desired creaminess. Be careful not to add too much liquid at once, as this can make the hummus too thin. - Question: What if I don’t have tahini? Can I substitute something else?
Answer: Tahini is a key ingredient in hummus, providing its distinct nutty flavor and creamy texture. While it’s challenging to replicate its exact taste, you can try using a substitute in a pinch. Some people have success with almond butter or cashew butter, but keep in mind that these will alter the flavor profile significantly. If you opt for a substitute, start with a smaller amount (half the quantity of tahini) and adjust to taste. Ideally, though, sourcing tahini is recommended for the authentic hummus experience. - Question: How long does homemade hummus last in the refrigerator?
Answer: Homemade hummus, when stored properly in an airtight container in the refrigerator, can typically last for up to 5 days. Be sure to check it for any signs of spoilage before consuming, such as a sour smell or discoloration. It’s always best to err on the side of caution and discard any hummus that seems questionable. - Question: Can I freeze homemade hummus?
Answer: Yes, you can freeze homemade hummus, although the texture may change slightly upon thawing. To freeze, transfer the hummus to an airtight container, leaving a little space at the top for expansion. Drizzle a thin layer of olive oil over the top to help prevent freezer burn. When you’re ready to use it, thaw the hummus in the refrigerator overnight. You may need to stir it vigorously or add a tablespoon of water to restore its creamy texture. Freezing is a great way to preserve leftover hummus for longer periods.