Hummus is a creamy Middle Eastern dip made from blended chickpeas, tahini, lemon juice, garlic and olive oil, offering a smooth texture and rich, nutty flavor.
The Best Fluffy Hummus
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Category
Appetizer
This hummus is easy to make - trick to extra creamy hummus is the use of baking soda while boiling your chickpeas. Give it a try. Baking soda is used to tenderize your beans and some say it get rids of excess gas associated with eating beans. "Beans, beans the musical fruit, the more you eat the more you toot, the more you toot the better you feel, so eat beans for every meal" - I just had to add that - it makes me laugh.
Ingredients
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1 -15 oz. can chickpeas, rinsed and drained
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1/2 tsp. baking soda (for canned chickpeas)
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1/4 cup lemon juice, or more to taste
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3 garlic cloves, chopped
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1 teaspoon salt
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1/2 cup tahini
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2-4 T. ice water, more as needed
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1/2 teaspoon ground cumin, optional
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1/8 - 1/4 cup extra virgin olive oil
Directions
Place chickpeas in a medium saucepan and add 1/2 tsp baking soda. Cover the chickpeas with several inches of water, then bring this to a boil for 30 minutes or until the chickpeas look bloated, their skins are falling off and they are soft. Scoop the skins off the top of the water and discard. Strain chickpeas and rinse with cold water. Set aside.
In a food processor or high speed blender, combine lemon juice, garlic and salt. Process until smooth and let rest for 5 min. After settling, add tahini to processor and blend. While the blender is running, add 2 Tblsp. of ice water. Scrape down food processor and mix again until smooth and creamy and pale in color. If mixture seems to thick, add another tablespoon of water to thin.
Add the cumin and drained chickpeas to the food processor. Begin to blend. While blending, drizzle olive oil until mixture is super smooth, approximately 2 minutes. Add more ice water if needed.
Taste and adjust as necessary - more salt, more lemon juice.
Plate the hummus and use a spoon to create a swoosh design on top. Top with a drizzle of olive oil and chopped parsley or a sprinkle of sumac.
Leftover hummus will keep for 1 week in your refrigerator.
Recipe Note
Note: The garlic flavor blooms upon standing in the refrigerator. Hummus will thicken in the refrigerator so start off fairly thin.
How To Cook Dry Chickpeas: In a large saucepan combine 3/4 cup dried chickpeas and 1/2 tsp. baking soda and fill the pot with water. Bring to a boil and skim off foam as needed. Continue cooking for 1 -1 hour 15 min. Drain and rinse. You can also use your One Pot or Pressure cooker to shorten this cook time.
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