I’ve written a recipe for hummus before on the blog a while ago. It was a good, simple, quick recipe for an almost instant homemade hummus, made with canned chickpeas, that I think still beats most ready-made hummus you can buy at the supermarket. It’s a good recipe for when you want hummus and you want it NOW. I’ve used it a million times and was ok with it…that is, until I finally got my act together and decided to try this recipe that’s been on my bookmarked pages for months.
This recipe promised hummus like you’ve never experienced before. Hummus with a texture so ethereal, so dreamy, so ultra smooth and fluffy that it’s been compared to the texture of buttercream. BUTTERCREAM! That word alone is the reason I knew I had to give it a go; I am a sucker for texturally pleasing food. Fluffy and smooth things make my heart beat faster.
The recipe requires you to cook your own chickpeas, which I had never done before. Out of pure laziness. I just didn’t think it would make that much of a difference, to be honest. I am here today to tell you; I couldn’t possibly have been more wrong. Everything this recipe promises, it delivers in spades. It is SO TOTALLY WORTH IT to cook your own chickpeas! And frankly, it really doesn’t take that much time or effort at all…the only thing is to remember to soak the chickpeas the night before you want to make the hummus, which is usually an achievable goal. For the rare instances when I do forget or decide to make hummus on a whim, the old recipe using canned chickpeas still makes an appearance…but let me just make it clear; it really doesn’t compare to this one.
This recipe has three elements that I think are what make it work so well, and what make the resulting hummus so divinely smooth and soft that you feel like slathering onto your body or shrinking into a teeny tiny human so that you could dive into the bowl and swim in it (..no? just me then?).
1- The first is adding baking soda to the chickpeas as they soak, as well as while they cook. This transforms them into the meltiest, smoothest, softest base for your hummus, as well as reduces the cooking time by miles.
2- The second is that the recipe requires you to cook the chickpeas until they are almost turning into mush, which I think is key.
3- The third is letting the chopped garlic steep in the lemon juice for 10 minutes, before straining the mixture and actually discarding the solids; this means you aren’t adding raw garlic to your hummus, just the garlic infused lemon juice, which makes the hummus last so much longer in the fridge without going rancid and weird-tasting/smelling.
I’ve adjusted some of the quantities to fit my own taste, and this is the final winning formula that has taken up residence in my kitchen (as well as my heart). I make this hummus almost on a weekly basis, and I swear to you guys that I eat it by the spoonful like it was pudding. I am completely OBSESSED.
If you love hummus, you truly owe it to yourself to give this recipe a try. I am quite confident that it’ll rock your hummus world and change it forever.
- • 250g dried chickpeas
- • 2 tsp. baking soda (sodium bicarbonate), divided
- • 5 cloves of garlic, whole, unpeeled
- • ⅓-1/2 cup (80ml-125ml) fresh lemon juice
- • 1.5 tsp. salt
- • ½ cup (125ml) tahini paste
- • ½ tsp. ground cumin
- • 3 tbsp. cold water
- • extra virgin olive oil, to serve
- The night before you plan to make the hummus, soak the chickpeas. Rinse the chickpeas and place them in a large bowl with 1 tsp. baking soda, then cover with plenty of water (I use regular tap-water, cover by at least 5-10cm) and set on the counter to soak at room temperature overnight (or at least 6 hours).
- After soaking the chickpeas, rinse them very well, then place into a large pot and add the remaining 1 tsp. baking soda. Cover with water again by 10cm and place the pot on the stove on high heat.
- Bring the water to the boil, skimming the surface of any scum that gathers on top, as well as any chickpea skins that float to the surface and discarding it. Once the water boils, reduce the heat to a simmer and cook, uncovered, for about 20 minutes, or until the chickpeas are beginning to fall apart. This may take up to 30 or even 40 minutes, depending on the type of chickpeas you use and how old they are, so keep checking regularly.
- Once the chickpeas are cooked, drain them well in a sieve and set aside to cool slightly as you prepare the rest of the ingredients.
- In a food processor, place the garlic, lemon juice and salt (start with ⅓ cup lemon juice if you are unsure how acidic you want the hummus to be, you can always add more later). Pulse several times until the garlic is roughly chopped, then let the mixture stand for 10 minutes. This almost causes the acidic lemon juice to cook the garlic and to infuse the flavour. After 10 minutes, pass the mixture through a fine sieve; discard the solids and keep the liquid.
- Give the food processor a quick rinse, then return the lemon liquid back into it, along with the tahini paste, cumin and water. Process until smooth and light, then add the drained, slightly cooled chickpeas (it’s ok for them to still be a bit warm, just not steaming hot!). Process until the mixture is completely smooth and uniform, about 2 minutes. Taste and adjust seasoning; you can add more salt, cumin or lemon juice at this point. Serve at room temperature, drizzled with plenty of good olive oil and a sprinkle of extra cumin. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
recipe adapted from FOOD52