Simple, smooth, creamy hummus. A beautiful fluffy cloud that is simply irresistible. This is a more authentic recipe, not like what they offer in store in the US and Canada that's not smooth and too chickpea-centric (and this recipe is so much better!) So I urge you to try this with your favorite veggies or flatbread! This is one of those recipes that tastes better the next day!
This recipe goes well with this Fresh Tomato and Cucumber Salad, vegetables, and toasted flatbread.
The recipe is here (double it if you would like), and pictures of the process are below:
Ingredients:
3/4 cup dried chickpeas (150 g dry) or 1 1/2 cups (260-280 g) canned chickpeas
1/2 to 1 tsp. baking soda
2 cloves garlic, finely minced
2 tablespoon tahini
3/4 teaspoon salt
1/4 teaspoon cumin
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon hot water
Directions:
Chickpea Note: I do recommend using dried chickpeas and peeling them for optimal results. But to save time you can use canned.
Garlic note: Before mincing the garlic, cut it in half and remove the long stem-thing in the middle (if it's there) because it makes the garlic taste bitter and too strong.
If using canned chickpeas: Skip to step 3.
If using dried chickpeas: Soak 3/4 cup dried chickpeas with 1/4 tsp. baking soda in enough water to cover them by 2-3 inches. Soak overnight (12-24 hours), it should yield ~ 1 1/2 cups soaked chickpeas.
Rinse the chickpeas. You can remove the skins of all the chickpeas, if desired. Otherwise when you boil them with baking soda most of the skin comes off (and you can take them out during or after cooking).
Add the chickpeas and to a pot of water. Gently boil, adding 3/4 tsp. baking soda as it boils, and cook for 30-40 minutes, or until they very mushy.
After cooking, strain the chickpeas and let cool 5-10 minutes.
Add the chickpeas, garlic, tahini, salt, cumin, and lemon juice to a food processor/blender. Blend until smooth, about 5 minutes on medium speed. Scrape down sides as necessary.
While the processor/blender is running add the hot water and olive oil. Blend until creamy and smooth. Taste for additional seasoning, sometimes it needs more salt/lemon juice.
Serve immediately or refrigerate up to 5 days.
You can garnish with cilantro, olive oil, sumac, paprika, etc.
Mix together the dried chickpeas, 1/2 tsp. baking soda, and cover with plenty of water. Cover and let sit overnight.
The next day they'll look like this!
After rinsing.
Start removing the skins. Optional. Otherwise you can leave them on or take them off after cooking.
All the skins removed and they're ready to cook!
Boil the chickpeas about 20 minutes, or until you can squish the chickpeas easily.
See? Easy to squish!
Strain and let cool for a few minutes.
Once they're ready, add them and the garlic, salt, cumin, tahini and lemon juice to the food processor.
After blending the chickpeas, garlic, salt, cumin, tahini and lemon juice. See how it's still lumpy? We're about to change that!
While the machine is running add in the oils and water, creating a beautiful smooth hummus!
DAMN
Garnish and serve or refrigerate.
The original recipe is from Tasty: https://tasty.co/recipe/classic-hummus-as-made-by-alon-shaya
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