This smooth, creamy and swirly best hummus recipe will make you beg for a slice of pita bread to scoop it. Hummus is famous for a hint of tahini, with a note of fresh lemon balanced with the garlic’s mellow taste. Many tried to make hummus themselves but ended up with dense, garlicky, and gritty hummus. Follow this recipe to learn how you can make the perfect hummus to accompany any meals or snacks you made.
- Canned chickpeas, 15 ounces. Rinse and drain before using. For a substitute, you can use 1 1/2 cups of cooked chickpeas.
- Baking soda, 1/2 teaspoon (Only if you’re using canned chickpeas)
- Lemon juice, 1/4 cup. You can add more if you like.
- Garlic, around one medium-large clove. Chop it roughly
- Sea salt, 1/2 a teaspoon, or to taste.
- Tahini, 1/2 cup
- Ice water, around 2 to 4 tablespoons. You can add more if needed.
- Cumin, 1/2 tablespoon and grounded
- Extra-virgin olive oil, 1 tablespoon
- For garnish, you can add a drizzle of olive oil, zough sauce, sprinkle of paprika or ground sumac, or chopped parsley.
- Prepare the saucepan. Add the chickpeas and baking soda together then cover with water until it is several inches in depth. Boil the mixture in high heat and occasionally lower the heat if the water starts to overflow. Continue boiling for 20 minutes or until the chickpeas start to look bloated, peeling skins, or soften.
- Strain the chickpeas in a fine mesh strainer then run cool water over the chickpeas for around 30 seconds. Set aside the peas without peeling them.
- Plug in your blender or food processor then starts combining the garlic, salt, and lemon juice. Blend it until the garlic is finely chopped and let the mixture rest for around 10 minutes.
- There is no best hummus recipe without the tahini. Add it to the mixture and blend it again until it is thick and creamy. If you see any tahini stuck on the walls, scrape it down.
- While blending, you can add ice water for around 2 tablespoons. Blend until the mixture is super smooth and creamy. If you have thick tahini, you might need to add more ice water.
- Add the grounded cumin and chickpeas to the blender or food processor and keep blending it. Drizzle in the olive oil while blending and scraping the stuck mixture on the walls. Blend it for 2 minutes more.
- Taste the hummus then add the sea salt to your liking. If you want this best hummus recipe to have an extra acidity, just add a bit more lemon juice.
- Scrape the creamy hummus to your serving bowl or platter. If you are feeling a bit fancy, swirl up the hummus using a spoon. Garnish it with any ingredients of your choice then serve it.
There are so many variations to hummus, but this is the basic one. Well, this best hummus recipe still tastes like Mediterranean heaven.