Creamy Hummus from Scratch
I’ve made loads and loads of hummus. I love my friend Mim’s super easy recipe which utilized canned and rinsed garbanzo beans or chickpeas. Her ratios are spot on and it’s been my go-to hummus for years. But after eating hummus prepared from Yotam Ottolenghi’s recipe out of his Jerusalem cookbook, I knew I must prepare this dreamy hummus myself. In the past, I have painstakingly peeled my canned garbanzos, processed it extra long to try to get it super smooth. But the difference was negligible. One of my friends, a caterer, was offering cooking classes in her house and that’s when I experienced the making and the tasting of this incredible version.
Lori’s first advice was to never use canned chickpeas. Well, I can’t say I won’t ever because sometimes I don’t have time to make anything but my 10 minute version. But I was willing to try making hummus with dried chickpeas. After soaking them in water until they doubled in size, the next step was definitely unusual. I drained them, added some baking soda and cooked the rehydrated legumes with the soda to rough up the skins. Then when I added water to cook them up, the skins started to peel away on their own. A little skimming helped remove the little buggers. From there, the process was not much different than Mim’s hummus recipe. Mim is a purist, too. Lemon, garlic, tahini and salt were the only additional ingredients. She was the one to teach me to thin with water, not the thick liquid from the chickpea cans. Anyway, the results were awesome.
- 1¼ cups dried chickpeas
- 1 teaspoon baking soda
- 6½ cups water
- 1 jar (11 ounces) Soom brand tahini
- ¼ cup freshly squeezed lemon juice
- 3-4 cloves garlic, crushed and chopped
- 1-1½ teaspoons kosher salt
- 6½ tablespoons ice water
- Extra virgin olive oil, to serve
- Pepitas, to serve
- Soak the chickpeas overnight (or at least 6 hours) in cold water until they double in size.
- Drain the chickpeas and place in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
- Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
- Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms. Then, with the processor running, add the tahini, lemon juice, garlic and 1 teaspoon salt. Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy. Taste and add another ½ teaspoon salt if desired.
- Scrape into a bowl, cover and let rest 30 minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.
More Recipes You’ll Love:
- Slow Roasted Tomato Hummus from Kalyn’s Kitchen
- Mim’s Hummus
- Southwestern Veggie Hummus Wraps from Chelsea’s Messy Apron
- Homemade Pita Bread
- Edamame Avocado Hummus by Well Plated