Want to cook some different spread? Then this one is for you. Hummus is a mouthwatering spread made of chickpeas, lemon, and other spices.
If we look at the origin, the word hummus comes from an Arabic word which itself means chickpeas explaining why is it named so.
If you want to know whether your chickpea hummus is best or not, check if it is lusciously creamy yet somehow light and fluffy. It should be nutty and tangy. If your hummus looks and tastes like this, then your homemade hummus is perfect.
- Total Fat 10.6 g
- Saturated Fat 1.5g
- Trans Fat 0g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 4.5g
- Cholesterol 0mg
- Sodium 217.4mg
- Total Carbohydrate 11.1g
- Dietary Fiber 3.4g
- Sugars 1.5g
- Protein 4.9g
You can have hummus as a veggie dip or fruit dip spread for bread or even sauce. Try the recipe for perfect hummus.
Prepare time: 20 mins
Cook: 20 mins
Ready in: 40 mins
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt
- ½ cup tahini
- 2-4 tablespoons of ice water
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Preparation
- Take a medium saucepan and place the chickpeas in it.
- Add the baking soda.
- Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat.
- Continue boiling it, for about 20 minutes, or until the chickpeas look bloated, you may also reduce the heat if necessary to prevent overflow.
- In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.
- Set aside.
- Meanwhile, in a food processor, mix lemon juice, garlic, and salt.
- Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture turns creamy and thick, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons of ice water.
- Scrape down the food processor, and blend until the mixture is ultra-smooth, pale, and creamy.
- Add the cumin and the drained, over-cooked chickpeas to the food processor.
- While blending, sprinkle in some of the olive oil.
- Blend until the mixture is super smooth, for about 2 minutes.
- Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary.
- Scrape the hummus into a serving bowl or platter.
- Top with garnishes of your choice, like olive oil or paprika or parsley, and serve.
The hummus can be kept in the refrigerator, covered, for up to 1 week.