Once I got my daughter to start eating hummus, I was the happiest MOM on earth. I love hummus. We dip our veggies in it and we spread it on crackers and pita bread. My daughter loves veggies wraps with hummus spread. When a 4-year-old approves, you know it’s good.
I have never made it from scratch, but you can and tell me how it turns out. LOL, for me it’s baby steps. I can cook, but don’t love it. I only go in the kitchen because I have a beautiful daughter who deserves a mommy to cook for her. Here is a recipe that gets me in and out of the kitchen quickly.
PREP TIME: 5 MINS
- 1 medium can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic roughly chopped
- ½ teaspoon Himalayan salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- drizzle of olive oil
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated with their skins falling off, and they’re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the 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 is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor, as necessary.
- While running the food processor (I use my Baby Brezza. Yes, the baby food maker.) drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon, if necessary, to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon of salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter and use a spoon to create nice swooshes on top. Top with garnishes of your choice and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Don’t forget you don’t have to eat it plain. You can add variations. In my house, we have:
- Sun Dried Tomatoes Hummus
- Garlic Hummus
- Kalamata Olive Hummus
All are always big crowd pleasers. Garnish options we play with are, red pepper flakes, a sprinkle of ground sumac or paprika and chopped fresh parsley.
Once you’ve made your hummus, try this recipe, and let me know how it turns out.