HOW TO MAKE (THE BEST) HUMMUS

During my travels, I learned many things. Some of those include that (1) Hummus can be a dip, but is more often a meal. (2) Hummus should not be thick and chunky; good hummus is fluffy, creamy, and silky smooth. (3) You really, really, really just need to get over your laziness and use dried Chickpeas to make your hummus instead of canned, because it is so. dang. worth it.

It’s really not that hard, I promise. I even broke it down into super easy steps for you guys!

I recently went on a trip to Israel and am not ashamed to say that I ate hummus every day while I was there. And I was there for 12 days.

To be honest, I was not a huge Hummus fan before my trip. I thought it was okay, but not great. Then I ate “real” hummus and realized that it’s very yummy and magical and why yes, I could see myself eating this every day for the rest of my life.

Ever wondered how to make hummus the RIGHT way? After you try this easy method, you’ll never go back to store-bought again. Plus it’s naturally gluten-free, oil-free, vegan, and healthy!

INGREDIENTS

12 oz dried Chickpeas (about 2 cups), soaked in water overnight

1 tsp Baking Soda

3-5 cloves of Garlic

Juice of 1 Lemon

1 1/2 tsp Kosher Salt

1/4 -3/4 cup Tahini (based on preference)

1 cup Ice Cold Water*, divided

Optional Toppings: Olive Oil, Cumin, Smoked Paprika,

Za’atar, etc.

INSTRUCTIONS

Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.

Cook The Chickpeas with 3-5 cloves of raw Garlic (according to preference) and the Baking Soda (this softens them and makes them easier to peel).

INSTANT POT: (recommended) Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10-12 minutes; let the pressure naturally release for 10 minutes before breaking the seal.

STOVETOP: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender.

Peel the Chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.

Make a Chickpea Puree by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.

Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).

Serve with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.

NOTES

As this recipe requires very few ingredients, try to use the highest quality possible.

To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes, or stick a glass of water in the freezer for ~ 10 minutes.

Your Tahini should be smooth and runny — not a thick paste. Generally speaking, the less English on the bottle, the better. However, I also like and recommend both Soom Foods and Pepperwood Organics.

RECIPES ADAPTED FROM https://frommybowl.com/