I am a big fan of hummus and have tried making hummus in the past also but it has often been a hit and miss. I am happy to share that finally I have cracked the secret to making smooth, creamy, homemade hummus (it’s all about chickpeas to tahini ratio and well-cooked chickpeas). I like the traditional hummus better, but feel free to add roasted red bell peppers, parsley or toasted pine nuts to give it a modern twist. I like it as a spread on toast, in sandwiches, with fresh cucumbers, you name it!
Did you know?
It has 20% complete protein, making it a higher protein source than most nuts!
1 Cup Boiled Chickpeas, reserve cooking water
1/4 Cup Tahini
2 Cloves of Garlic
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
1 Tsp Paprika
- Add boiled chickpeas, tahini, garlic cloves, lemon juice and some salt to the food processor and begin to process.
- Add reserved cooking water to make a smooth puree.
Drizzle olive oil and sprinkle paprika before serving!
Tips and Tricks:
I soaked the chickpeas overnight and boiled them with 2 cups of water the next day in a pressure cooked for about 20 minutes on low-medium flame. You need well-cooked chickpeas for making smooth hummus. Also, do not throw away the cooking water as you can use it later to thin down the hummus instead of having to add oil. You can also use canned chickpeas, wash the chickpeas and cook them with some water in microwave for about 2 minutes before you start the recipe.
Tahini tends to solidify so make sure you mix it well with a spoon before you add it to the hummus.