Who doesn’t love hummus? I eat it at breakfast, lunch and dinner. It’s also the perfect make ahead dish for a party or get together – in fact, the flavor gets better if it sits for a day or two. If this is something that you usually buy at the store, give this homemade recipe a try! It comes together quickly and easily in the food processor and is so much more impressive looking than it is difficult to put together.
Classic Homemade Hummus (printable version: hummus-recipe_findnseek-fitness)
For this recipe, I like to cook dried chickpeas. You can of course use canned, but once you try Rancho Gordo dried beans, I promise you’ll never go back! I’ve been raving about these beans to friends for years and have converted quite a few canned-bean users. For those of you using dried chickpeas, Rancho Gordo brand or otherwise, I cook mine in my Instant Pot Pressure Cooker (don’t even get me started on the Instant Pot – it is the single most life-changing appliance I own. 10/10 would recommend. It’s available on Amazon Prime, so go ahead and treat yoself). I don’t even bother soaking the beans, I just dump them in pot, add lots of cold water, a few hefty pinches of salt and one bay leaf, then cook under pressure for 40-45 minutes. This is not the time for perfectly cooked beans. Err on the side of overcooked. You want the chickpeas really soft to get the smoothest hummus.
Two more tips for smooth and creamy hummus (these are fully optional because your hummus will come out delicious no matter what): (1) heat up your chickpeas, cooked or canned, in water or their cooking liquid before blending – the warm beans emulsify more easily, and (2) you can also peel each individual chickpea – when I’m feeling ambitious, I do this for ethereally smooth hummus, but it’s time-consuming; just pinch the thin, white coating off each bean.
Finally, I love to use Soom Foods brand tahini for this recipe. They are a local (to me) Philly brand and so many chefs swear by their products. This tahini will seriously up your hummus game. It’s available on Amazon. Whatever brand you use, make sure it is fresh and give it a good stir before measuring.
3 cups cooked chickpeas (about 1/2 lb cooked dried chickpeas or 2 cans, drained and rinsed)
1/3 cup of reserved chickpea cooking liquid or water, as needed
1 large clove of peeled garlic
1/3 cup tahini
1/4 cup fresh lemon juice
1 scant tsp salt
Place your warm chickpeas (see headnote) in a food processor with the garlic, and pulse a few times. Then, spray your 1/3 cup measure with cooking spray (this helps the tahini slide right out) and measure out the tahini. Add that to the food processor with the lemon juice. Turn on the processor and let it run for a good minute. Then, with the processor still running, start to add some of the reserved cooking liquid or water through the feed tube. Keep drizzling in the water until the hummus starts to loosen up to a smooth, but thick and creamy consistency. Don’t forget to stop the processor occasionally to scrape down the sides and check the texture. Once you reach the desired consistency, taste the hummus for salt. Mine usually needs around 1 scant tsp of fine sea salt to be perfectly seasoned, but results may vary depending on how salty your chickpeas were to start. Remember, when foods get chilled in the fridge, the flavor and seasonings dull a bit, so you might want to add more lemon and salt now while its warm, so the seasoning will be perfect later.
I like to serve my hummus drizzled with olive oil and sprinkled with a bit of oregano. Put out some veggies, crackers and pita and you’re done. It’s equally good smeared in a bowl and topped with grilled chicken, roasted veggies and a bright herby sauce. And don’t forget, its great as a spread on sandwiches or wraps too. It will keep, well-covered, in the fridge for at least a week, if you can make it last that long!