Classic Hummus
This is recipe makes the best hummus! It only has 6 ingredients, which really allows the flavor and texture of the chickpeas to shine. Use this recipe to make the creamiest and tastiest hummus you have ever had. It is so quick and easy to make you will never buy store bought hummus again!
Prep Time: 10 minutes
Yield: 2.5-3 cups of hummus
Ingredients:
16 oz cooked chickpeas (or 1 can)
4 cloves of garlic
3 tbsp tahini paste
Juice of 1 lemon
3-4 tbsp water
1 tsp kosher salt or to taste
2 ice cubes
Directions:
Soak dried chickpeas in a bowl full of water overnight. If using canned chickpeas skip ahead to step 4.
Add soaked chickpeas to a pot and cover with water. Add some salt and 1 tsp of baking soda - the baking soda makes the chickpeas softer thus leaving you with a creamier hummus.
Boil the chickpeas for 1-1.5 hours or until soft enough that you can easily squish a chickpea between your fingers.
If using canned chickpeas, drain them and add them to a pot with 1 tsp of baking soda and boil them for 15 minutes. This step isn’t absolutely necessary but it does significantly amp up the creaminess quotient of the hummus, so I do not recommend skipping this step.
Once the chickpeas are boiled and soft, drain them.
In the bowl of a food processor, add the peeled garlic cloves, salt, lemon juice, and the tahini paste and blend until smooth.
Then add in 16 oz (approx. 2 cups) of the drained chickpeas and blend again, once the chickpeas are pretty well blended, slowly stream in the water 1 tablespoon at a time while the food processor is still running.
Finally, add in the 2 ice cubes and blend until the hummus has become light and creamy, slowly adding more water if necessary.
Once the ice cubes have disappeared the hummus should be light and incredibly creamy and smooth.
Taste for seasoning and adjust if necessary.
Garnish with olive oil and some optional chickpeas.*
Serve immediately or cover and refrigerate for up to a week.
Enjoy!
Additional Notes:
*If you want even creamier hummus, you can peel the skins off of the chickpeas by spreading them on a clean dishcloth or between 2 paper towels in a single layer and rubbing them gently for about a minute, the skins should fall right off. I do this on occasion but usually, I don’t bother because, with the ice cube trick, the hummus is still incredibly smooth and creamy.
*Do not rush, let your food processor run for 4-5 minutes total (and maybe even longer!) you want to ensure that the hummus is really well blended and light.
*You can garnish the hummus with whatever your heart desires…my favorites are olive oil, a few sprinkles of sumac, cumin, or paprika, chopped parsley, and a couple of whole chickpeas.
