Super easy smooth and creamy hummus I'm a food blog I'm a food blog

My favorite thing to do with dried chickpeas is hummus. So creamy, so dreamy, so many people feel like a humble little bean. Do you like hummus? I can (and have eaten) by the tablespoon, no edible vegetable is needed. Most of the recipes on the internet used canned chickpeas, but after trying this chickpea hummus that you made yourself, you may never go back! When you make hummus from scratch, from dried chickpeas, you can use freshly cooked hot peas, which means your hummus is hot. If you've never had hot hummus before, stop everything and make this recipe because it is a game changer.

What is hummus?

If you don't know, hummus is a delicious vegan dip / dip made from chickpeas, tahini (more on that later), lemon, garlic, and spices. It originates from the Middle East and is popular around the world thanks to the fact that it is delicious and nutritious. It has a rich and long history and you've probably seen it at the grocery store in small warehouses, but you can make it at home easily, better than buying from the store.

It is usually eaten as a dip / appetizer, drizzled with olive oil and herbs, served with fresh pita. You'll also find it garnished with cilantro, tomatoes, onions, and cucumbers and served with falafel or as part of a mezze plate with lots of different prepared small dishes, like tzatziki, Muhammara, or Baba Ganoush.

You can also use it as a spread on sandwiches or wraps, serve it with loads of fresh veggies for scooping, place it in salads, eat it with eggs, or just scoop it up (my favorite method!)

What contains hummus / hummus ingredients

Chickpeas (chickpeas)

Chickpeas (or garbanzo beans) make up the majority of hummus. They are super nutritious - high in protein and low in fat with lots of vitamins and fiber. You can buy them dried or canned, but we prefer dried chickpeas.

Why use dried chickpeas?

I understand, it is very convenient to open a box of chickpeas and make hummus. It's quick and easy and it tastes great too. BUT, soaking and cooking your own chickpeas is much tastier and more profitable. You can add extra aromatics to the water you cook them in and they take up less space in your pantry. Win win win!

We have a giant container of dried chickpeas in the pantry for the express purpose of adding chickpeas to coconut curry and other soups, making falafels, making Taiwanese Chickpea Nuggets, and cacio e pepe Crispy Chickpeas.

Tahini

Tahini is a paste made from toasted, shelled sesame. It has the consistency of nut butter and is toasty, fragrant, and super delicious. It adds a nutty smoothness to hummus and it can't be ignored. You can make it at home (the recipe will be available soon!) Or just buy it from the store. One jar should make several batches of hummus.

Lemon juice

You absolutely need some fresh-squeezed lemon juice to blackmail your hummus. Add a bit of acid and freshness to contrast the richness of the tahini and chickpeas. You can change the amount of lemon juice you add as desired. If you are a lemon head, squeeze a little more!

Garlic

A clove of garlic (or two) adds a bit of heat, because it is added raw, and it stings. If you're not a fan of fresh garlic, you can go with a roast that will be softer and fluffier, but the raw garlic in hummus is what gives it an addiction that will give you want to eat more.

Salt and spices

Don't forget to salt your hummus because salty hummus is just sad. Cumin adds a warm earthy character. You can drizzle some smoked paprika, sumac, or a little alep on the end for a little jazz too if you'd like!

Extra virgin olive oil

I don't put olive oil in the hummus, but we ALWAYS end up with a nice drizzle of fruity extra virgin olive oil.

How to make super creamy and smooth hummus

Now that we know what we need, here is how to do it:

1. Soak your dried chickpeas overnight. I like to add a little baking soda which helps soften the chickpeas, but it is completely optional.

2. Cook the chickpeas. Place the rinsed chickpeas in a saucepan with PLENTY of water and simmer for about an hour or until the chickpeas are very soft. At this point you can add aromatics if you're feeling adventurous - I kept it simple here, but you can add alliums (onions, shallots, green onions, leeks, etc.). Keep them large so you can pick them out before mixing.

3. Mixing! Well wait, you can also peel your chickpeas if you are crazy about super smooth hummus. It takes a bit longer and some people swear this is what makes their hummus super smooth, but if you are using baking soda and cooking enough chickpeas, I personally don't think it is necessary. But if you need some time to meditate, this is when you would peel your chickpeas!

Back to the mix. We use a mini food processor to mix everything. You should start by mixing the tahini, lemon juice, garlic, and a little ice water until light and fluffy. Ice water is what helps tahini turn into a smooth emulsion. Start with tahini and lemon as it is much easier to soften the tahini when there is nothing else in the food processor.

After your lemon tahini mixture is light and fluffy, add the drained chickpeas and blend until completely smooth. Give it an extra minute after you think it looks done to make sure everything is super creamy.

The best time to eat hummus is right after you've made it and it's still warm. So dreamy.Place it on a plate, swoosh in the middle, fill it with a puddle of extra virgin olive oil, sprinkle with some herbs or tomatoes, cucumbers, and chopped onions, and go to town.

PS: once you get the hang of classic hummus, try this miso hummus with a crispy onion crunch, it's to DIE for.