Ultracreamy Hummus
Ultracreamy Hummus. Made your recipe and it came out ultra creamy. I always use a food processor and no way it it this creamy unless you remove the skins. I had super creamy hummus at a Lebanese restaurant and I could not imagine how they got it that way.
Ingredients
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You need 2 (15 ounce) of cans chickpeas, rinsed
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Prepare 1/2 teaspoon of baking soda
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It’s 4 of garlic cloves, peeled
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Prepare 1/3 cup of lemon juice (2 lemons), plus extra for seasoning
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Prepare 1 teaspoon of table salt
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It’s 1/4 teaspoon of ground cumin, plus extra for garnish
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Prepare 1/2 cup of tahini, stirred well
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You need 2 tablespoons of extra-virgin olive oil, plus extra for drizzling
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You need 1 tablespoon of minced fresh parsley
Steps
- Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat..
- Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes..
- While chickpeas cook, mince garlic using garlic press or rasp-style grater..
- Measure out 1 tablespoon and set aside; discard remaining garlic..
- Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes..
- Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids..
- Drain chickpeas in colander and return to saucepan..
- Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins..
- Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan..
- Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins..
- Transfer chickpeas to colander to drain..
- Set aside 2 tablespoons whole chickpeas for garnish..
- Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed..
- Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.).
- Season with salt and extra lemon juice to taste..
- Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin..
- Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.).
Foolproof tricks for making an ultra-creamy hummus with a soft, smooth texture and great flavor. Recipe The words "pasty" "gritty" or "dry" should never be used in the same sentence as "hummus" unless you're using them to describe the hands of the person eating it. This authentic homemade hummus recipe is so much easier to make than most people think and way better than the store bought stuff! I love this recipe because it's simple and uses just a few ingredients. But a few tips make all the difference in this hummus recipe, so be sure to read on!
