Homemade Hummus

Homemade Hummus

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Hummus, a beloved dip, becomes even more enjoyable due to its simplicity. By blending chickpeas, tahini, and a few other uncomplicated ingredients in a food processor, it becomes the ideal impromptu appetizer or gratifying snack. After extensive experimentation, we discovered a brilliant technique for creating a luscious and velvety hummus with a delightful sesame taste, all from scratch—without the need to soak the chickpeas! Continue reading to learn our preferred method for preparing this essential dip.
The key to crafting exceptional homemade hummus:
Typically, recipes recommend using dried chickpeas that have been soaked and boiled for an extended period to achieve an exceptionally smooth hummus. While using dried chickpeas, as demonstrated in our roasted garlic hummus recipe, isn't overly challenging, it does demand significant time and preplanning. We aimed to develop a hummus recipe that could be made more quickly using canned chickpeas, while still retaining the same creamy consistency.
Canned chickpeas, but with a twist. Typically, canned beans have a slightly undercooked and firm texture, which can result in a hummus with unwanted graininess. However, we have a solution. By quickly boiling the canned chickpeas with a touch of baking soda, we can further break them down, achieving the smooth and velvety hummus we crave in just 30 minutes.
Ingredients for Hummus:
When it comes to such a simple recipe, it's essential to prioritize the quality of your ingredients to ensure the best possible taste. This is the perfect occasion to bring out that special bottle of olive oil with a rich and flavorful profile that you've been saving. The same goes for tahini—not all varieties are equal. Look for one that contains only sesame seeds as its sole ingredient, and make sure to give it a thorough stir to blend any separation before adding it to the recipe.
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine world cuisine
Servings 8
Calories 226 kcal

Ingredients
  

  • 1 (15-oz.) can chickpeas, drained, rinsed
  • 1/2 tsp. baking soda
  • 1/2 c. tahini
  • 3 tbsp. fresh lemon juice
  • 1/4 c. extra-virgin olive oil, plus more for serving
  • 1 1/2 tsp. (or more) kosher salt
  • 1/2 tsp. (or more) ground cumin
  • 1/4 tsp. (or more) cayenne pepper
  • Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional)

Instructions
 

  • In a medium pot, cover chickpeas and baking soda with water by about 2". Cover and bring to a boil. Cook until chickpeas are breaking down, about 15 minutes. Drain, then rinse chickpeas.
  • Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes. With the motor running, slowly add oil until combined. Add salt, cumin, and cayenne and pulse again to combine; adjust seasonings as needed. Add 1 tablespoon water and continue to blend until hummus is smooth.
  • Transfer hummus to a serving bowl. Drizzle with more oil. Sprinkle with Aleppo-style pepper and parsley (if using). 
  • Make Ahead: Hummus can be made 3 days ahead. Store in an airtight container and refrigerate.

Nutrition

Calories: 226kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 2gSodium: 228mgPotassium: 146mgFiber: 5gSugar: 2gCalcium: 92mgIron: 2mg
Keyword Homemade Hummus
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