Ultra Creamy Lemony Hummus
I’ve had a lot of hummus in my lifetime. It’s my “desert island food” so long as the pita and pretzels are freebies. This recipe nails the bright flavor and creamy texture that I think makes hummus so darn good. The trick is to simmer the chickpeas in a huge pot of baking soda-mellowed water so that they more easily shed their skins and become extra soft and buttery for blending. Then just whir, whir, whir with lots of lemon juice, garlic, tahini, salt, and spice. It’s fool-proof and delicious!
The recipe below includes instructions for preparing the hummus with either canned or dried chickpeas. Both ways are excellent!
The dreamiest of creamy hummus made with simmered chickpeas (canned or dried), fresh lemon juice, garlic, tahini, and spice.
- 14-16 c. water (more if starting with dried chickpeas, see Step One)
- 2 15 oz. cans chickpeas (drained and rinsed) or 1⅓ c. dried chickpeas (soaked overnight, see Step One)
- 1-2 tsp. baking soda, divided
- 1/2-1 tsp. kosher salt, divided
- juice of 2-3 lemons
- 3 large or 5 small garlic cloves, halved or quartered
- 2/3 c. tahini (see TIP A below)
- 1/2 tsp. ground cumin
- 1/4-1/2 c. cold water
- drizzle of extra virgin olive oil
- pinch of sumac or sweet paprika
- 1/4 c. toasted chickpeas or pine nuts (see TIP B below)
-
If starting with dried chickpeas, rinse and sort them for any debris or funny-looking pieces and put them in a large glass bowl. Sprinkle 1 teaspoon baking soda (reserve remaining) over the beans and fill the bowl with water so that it covers the beans by at least 3 inches. Let sit covered at room temperature overnight (or for at least 8 hours). Then drain and rinse. (Skip this step if starting with canned chickpeas.)
-
Next—whether starting with canned chickpeas or dried chickpeas that have been soaked overnight—fill a large stock pot with 14-16 cups water. Add the drained and rinsed chickpeas and 1 teaspoon baking soda (the water should cover the beans by at least 3 inches). Bring to a gentle boil, then reduce heat to medium-low to simmer for 20-25 minutes if using canned chickpeas or 40-50 minutes if using dried and soaked chickpeas (skim foam from top as needed). While simmering, notice how the skins start to separate from the chickpeas. Once most of the chickpeas have begun to shed their skin, turn off the heat beneath the pot and let the chickpeas settle in the hot water for 5-10 minutes.
-
Meanwhile, combine the juice of 2 lemons (reserve remaining lemon), garlic, tahini, cumin, and 1/2 teaspoon kosher salt (reserve remaining salt) in the bowl of a blender or food processor. Whir until smooth while slowly adding approximately 1/4 cup cold water (reserve remaining water).
-
Once the chickpeas have settled to the bottom of the pot, use a slotted spoon to skim-off and discard any loose skins that have risen to the surface. Then drain and rinse the chickpeas under lukewarm water and pick out any additional loose skins (don't worry about getting the skin from every single chickpea, 50-60% is great). Discard the skins and transfer the softened chickpeas to your blender or food processor with the tahini-lemon juice mixture.
-
Whir the chickpeas and tahini-lemon juice mixture together until smooth, about 1.5-2 minutes. Taste and add the remaining lemon juice and 1/2 teaspoon kosher salt if desired. Whir again and add the remaining 1/4 cup cold water as needed to achieve the desired consistency. Tranfser the finished hummus to a serving dish or storage container (keeps in the fridge in an airtight container for at least 1 week). Serve warm or cold with a drizzle of extra virgin olive oil (the good stuff!) and sprinkle of sumac or sweet paprika over top. A handful of toasted chickpeas or pine nuts makes a great topper as well.
TIP A: Tahini is sometimes referred to as the peanut butter of the Middle East, and like peanut butter, it comes in many different consistencies. Always look for a variety that is made from 100% ground sesame seeds and maybe a bit of salt. For this recipe (and most uses), you want to use a thinner, smoother variety—something that moves around in the jar when you tilt or swirl it. One brand that I prefer is Ziyad® Brand.
TIP B: To toast chickpeas, preheat your oven to 425° and arrange the canned or fully cooked chickpeas across a small baking sheet (make sure that the chickpeas are patted dry if recently rinsed). Lightly coat the chickpeas with olive oil and salt and bake for 20-25 minutes until golden brown and crunchy. Shake the pan 2-3 times while baking to ensure the chickpeas evenly brown.
To toast pine nuts, warm a small skillet over medium heat. Add the pine nuts and watch closely. They should become lightly toasted and fragrant in about 2-3 minutes. Shake the pan periodically to prevent burning.
sheenam @ thetwincookingproject · September 12, 2019
Nothing beats a good hummus recipe. This looks so yummy.
off-script recipes · September 12, 2019
You’ve got that right! Thanks for reaching out.