The best everhomemade hummus recipe that is so easy and healthy. Welcome to ultra creamy, fresh and fluffy hummus of your dreams. Learn a cool technique to give you that amazing hummus from your favorite middle eastern restaurant, right at home.
Soak the dried chickpeas overnight in water. Stir in ¼ teaspoon baking soda and make sure to soak with enough water, such that it is 3 to 4 inches above the chickpeas.
Drain and rinse the chickpeas. Transfer to a large cooking pot and add water covering 4 to 5 inches above the chickpeas. Add ¼ teaspoon baking soda.
Bring it to a boil and let it simmer until quite mushy and falling apart. Skim off any foam while cooking the chickpeas.
Process Garlic-Lemon Juice and Chickpeas
Meanwhile, process the peeled garlic cloves with fresh lemon juice as fine as possible. Pass it through a fine mesh sieve to separate any coarse solids and chill the garlic lemon mixture.
Drain the well done chickpeas when still hot, skimming off any skins if you prefer. Transfer the hot chickpeas to the same food processor and add few tablespoons hot water and process it for 2 to 3 minutes until ultra smooth. You can add the ground cumin in this step, if you wish to use it. Tip: Be careful not to use more water than necessary.
Whip the Tahini and Processed Chickpeas
Take 1 cup tahini, chilled garlic lemon mixture and salt in the stand mixer. Using the whisk attachment, combine the ingredients at low speed. Then add ⅓ cup ice cold water and whisk the mixture, increasing the speed gradually until it produces stiff peaks and becomes increasingly pale.
Add the finely processed chickpeas in batches and whisk it into the tahini mixture. Whip the hummus, gradually increasing the speed until it is ultra creamy and fluffy. Adjust the salt to your taste.
Garnish and Serve
Transfer the ultra creamy homemade hummus to a serving bowl. Garnish with a drizzle of extra virgin olive oil, pine nuts, parsley and paprika or sumac.
Serve it at room temperature with pita chips, flat bread or as a side. Store the leftovers in the refrigerator and thaw before serving again.
Add water as needed while processing the chickpeas. Otherwise the hummus will become too thin.
Using baking soda while soaking and cooking helps soften the chickpeas. But do not use too much of it or you will notice an off taste from the baking soda.
If you have a powerful food processor or a high speed blender such as Vitamix, I would try retaining the chickpea skin. Otherwise, ultra smooth hummus is often achieved by removing the skin.
Processing the chickpeas while still hot, along with hot water, will make it more smooth.
Using chilled garlic lemon mixture and chilled water with the tahini will help with whipping it into a fluffy and pale mixture.
The greatest secret is to use tahini of the highest quality! See blog post for more detail on that.