In the last year I made hummus 4 times. The first try was a disaster. Second was delicious but texture was grainy. Third attempt turned out delicious and smooth! Fourth time’s a charm. It was super creamy and tasted fabulous. I was really impressed.
- For a smooth and creamy texture, I add baking soda to the hummus cooking water, which helps in softening the hummus.
- When draining the cooked hummus, I reserve some of the cooking water liquid, and process it along with the warm hummus until it’s super creamy.
- Garlic is optional, and without it, the hummus stays fresh for longer. I like its flavor, but the hummus tastes good without it, too.
- I served the warm hummus right away, but if you want to make it several hours ahead, slightly warm it in a pot on the stove on low heat.
- You can always add more tahini to thin the hummus.
Bottom line – everyone likes their hummus differently, so you are welcome to adjust the seasoning as you wish, adding more or less tahini, lemon juice, olive oil or salt, but let me tell you, this one’s a winner.
- 2 cups (350 g) dried chickpeas
- 1 teaspoon baking soda
- ½ - ¾ cup tahini (100-160 g)
- 1½ tablespoons freshly squeezed lemon juice
- 3 garlic cloves, optional
- 1 tablespoon olive oil
- 1¼ teaspoons fine salt
- a few tablespoons cooking water (reserve the chickpeas cooking water for the hummus)
- Place chickpeas in a large bowl, and add enough water to the bowl to cover the chickpeas (3 inches above the chickpeas). Let soak for 12 hours. This step is important for a smooth hummus, so no shortcuts please.
- Drain and rinse the chickpeas and place them in a large pot. Cover them with water, and 4 inches more. Add baking soda, and bring to a boil over high heat. Continue cooking over medium-high heat for 1 and ½ hours until very soft. There's no need to cover the pot during cooking. If there's foam at the top, you can remove it with a spoon. Drain, and reserve 2 cups of of the chickpeas (to serve later with the hummus dish), and 3 cups of the cooking liquid (you won't need all of it, but just in case), and place them aside. Transfer the rest of the chickpeas to a food processor. Add ½ cup of the cooking liquid, and process until thick and smooth. It's best to let it cool to room temperature, but if you're short on time, you can proceed to the next step.
- Add ½ cup tahini, lemon juice, garlic (if using), olive oil and salt to the food processor, and process until smooth. Add more cooking liquid or tahini for taste and a smooth, creamy texture. If the mixture is warm, it would get thicker once it's at room temperature, but once it's cooled, you can add more tahini or water to make it thinner (you won't have to use the food processor at that point, you can mix it by hand with a whisk.).
- Serve warm or at room temperature. The hummus can be reheated gently over low heat.
- Transfer hummus to serving dishes. Top with reserved chickpeas, and drizzle with some olive oil. You can sprinkle with a bit of cumin, paprika, or parsley. Hard boiled egg is another delicious addition.
- Leftovers can be kept in an airtight container for 3 days in the fridge.