The secrets to truly irresistible homemade hummus is finally within your grasp! Soon you will be able to create this velvety and flavorful appetizer with a few simple ingredients and steps.
Your seemingly never-ending quest for the perfect homemade hummus end here! We’ve all been there: you’re out with friends for dinner. You’re served the most delectable, restaurant-quality hummus. You go home and try to replicate it but can’t seem to replicate that creamy magic in your kitchen. Fear not, because this hummus recipe is life-changing.
Just picture yourself dipping a warm, crisp pita into a smooth and luscious pool of hummus, packed with rich flavors and unique textures. but for all its loveliness, hummus is incredibly simple — a concoction of chickpeas, tahini, lemon juice, garlic, and olive oil. But the secret is all about balance. This recipe will teach you how to achieve that balance among the ingredients so that you can say goodbye to store-bought hummus forever.
Why You Will Love This Recipe
Hummus is packed with healthy nutrients. It also encourages healthy eating, as it pairs so well with fresh, raw vegetables. You can also spread it on some bread as part of a filling appetizer. Yes, it’s endlessly customizable and versatile!
Is Hummus Healthy?
- Not only is hummus tasty but it is also packed with nutrients and has been linked to many impressive health and nutritional benefits.
- It contains a wide variety of vitamins and minerals and is an excellent option for people on a vegetarian or vegan diet.
- In addition, hummus is packed with proteins, which are great for athletes and add a nice creamy texture to any meal without using dairy.
- Chickpeas contain fiber, which will help keep you feeling full longer.
INGREDIENTS
The chickpeas and tahini may require a trip to the store; the rest are staples of any kitchen.
- 1 can (15 oz) chickpeas
- 3 tbsp lemon juice
- 1 tsp baking soda
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- 3 tbsp hulled tahini
INSTRUCTIONS
Prep
Drain the chickpeas in a mesh strainer and remove all the peels that you can easily take off. Rinse the chickpeas under cold running water and continue removing peels.
Boil
Place the chickpeas in a pot with the baking soda and cover with water. Bring the mixture to a boil and simmer for about 20 minutes, until the chickpeas start to bloat and get soft. Once cooked, drain the chickpeas in a mesh strainer and run cool water over them for at least 1 minute, then set aside.
Blend
In a food processor, combine the lemon juice, garlic clove, and salt. Blend on HIGH speed until the garlic is finely chopped and combined with the lemon juice.
Add
Add the tahini to the lemon juice mixture and blend on HIGH until thick and creamy. While running the food processor, add 2 tablespoons of ice water and blend until very smooth. Add the cooked chickpeas to the food processor and blend on high.
Add
While the food processor is running, add the olive oil and blend until the chickpea mixture is super smooth. Always scrape down the sides of the food processor. Add more ice water if necessary.
Transfer
Transfer the hummus to a bowl and use a spoon to create a well on top. Drizzle with some additional olive oil and sprinkle with some paprika powder. Serve with pita bread or vegetables of your choice!
DEVOUR!
Variations
This recipe is for a traditional hummus, but feel free to add other ingredients and flavors to make your own customized hummus:
- Swap out your chickpeas for black beans or add some creamy avocado.
- Add some cooked beet root or roasted red pepper, sundried tomatoes, fresh herbs, or spices such as cumin, paprika, or za’atar. to make a colorful, vitamin-rich hummus on your own.
- Feel free to add any kind of herbs as a topping. Fresh, chopped parsley or dill will add more flavor to your hummus. Just top with the herb of your choice and drizzle with some olive oil.
Serving Suggestions
With your hummus in hand (er, in dish), you can go forth and make these hummus-centric meals:
High-Protein Hummus Chicken Salad: This is a simple one to put together that is super healthy and makes for a great workday lunch.
Grilled Herb Hummus Chicken Kebabs: Another one that unites chicken and hummus. This one adds the smokiness of a grilled meat and blends well with the nuttiness of the dip.
Gluten-Free Grilled-Cheese Hummus Sandwich: A hummus-based comfort food — and what’s more, it’s gluten-free and features the creamy flavor of pumpkin!
FAQs
An important factor in getting the creamiest hummus is removing the chickpea skins before or after cooking; this will improve the dip’s consistency. And don’t overlook the baking soda; it will raise the pH level of the water and help to break down the chickpeas. That way you will get a creamy hummus. Also, choose high-quality tahini. I also suggest using hulled tahini, which reduces the bitterness and will give you a nicer consistency.
Yes, you absolutely can! If using dried chickpeas, soak them overnight in water before cooking. Keep in mind that you’ll need about 1¼ cups of cooked chickpeas for this recipe, which equates to about ⅔ cups of dried chickpeas. After soaking, cook the chickpeas until tender, then follow the rest of the recipe as written.
Tahini is a paste made from ground sesame seeds and is a key ingredient in hummus. It is responsible for that unique nutty flavor and creamy texture. You CAN replace it by using a mix of 2 tablespoons of sesame oil and 1 tablespoon of smooth peanut or almond butter but the taste will definitely change.
Yes, you can. A food processor does make the process easier and more efficient, but you can use a blender or even manually mash the chickpeas with a fork or potato masher. If using a blender, you will want to stay on top of buildup along the sides of the container.
How to Store Hummus
Refrigeration
Transfer your hummus to an airtight container immediately after making it. Store the container in the refrigerator, where it will last up to seven days. Make sure to check for any signs of spoilage, such as an off smell, mold, or slimy texture before you eat it again. If you notice any of these indicators, it’s time to discard the hummus.
Freezing for Long-term Storage
- If you made a lot of hummus and want to keep it for longer than the seven days it will last in the fridge, you can freeze it. To do this, place the hummus in an airtight, freezer-safe container, leaving about half an inch of space at the top to allow for expansion. A resealable, plastic freezer bag is also an option. The hummus should last for up to four months. When you’d like to eat it again, let it thaw overnight in the fridge. Stir it well to reintegrate any separated ingredients. You may also want to add a splash of water or olive oil to restore the consistency.
The Best Homemade Hummus Recipe (Really!)
Ingredients
- 1 can hummus 15 oz
- 3 tbsp lemon juice
- 1 tsp baking soda
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- 3 tbsp hulled tahini
Instructions
-
Drain the chickpeas in a mesh strainer and remove all the peels that you can easily take off the chickpeas. Rinse the chickpeas under cold running water and continue to remove any peels that may have been released from the chickpeas.
-
Place the chickpeas in a pot with the baking soda and cover with water. Bring the mixture to a boil and simmer for about 20 minutes, until the chickpeas start to bloat and get soft.
-
Once cooked, drain the chickpeas in a mesh strainer and run cool water over them for at least 1 minute, then set aside.
-
In a food processor, combine the lemon juice, garlic clove, and salt. Blend on high speed until the garlic is finely chopped and combined with the lemon juice.
-
Now add the tahini to the lemon juice mixture and blend on high until thick and creamy. While running the food processor, add 2 tbsp of ice water and blend until very smooth.
-
Add the cooked chickpeas to the food processor and blend on high.
-
While the food processor is running, add the olive oil and blend until the chickpea mixture is super smooth. Always scrape down the sides of the food processor and add more ice water if necessary.
Notes
- Tahini is a paste made from ground sesame seeds and is a key ingredient in hummus. It is responsible for that unique nutty flavor and creamy texture. You CAN replace it by using a mix of 2 tablespoons of sesame oil and 1 tablespoon of smooth peanut or almond butter but the taste will definitely change.
- If using dried chickpeas, soak them overnight in water before cooking. Keep in mind that you’ll need about 1¼ cups of cooked chickpeas for this recipe, which equates to about ⅔ cups of dried chickpeas. After soaking, cook the chickpeas until tender, then follow the rest of the recipe as written.
Nutrition
The post The Best Homemade Hummus Recipe (Really!) appeared first on Food Faith Fitness.
