Easy and Creamy Hummus

To say that I love hummus is an understatement, but it took me a while to get the perfect texture at home without adding way too much tahini or olive oil. My recipe has a small amount of fat but does not compromise the texture.

I know you are waiting, so let’s hop into the recipe. Here is what you need to do:

Ingredients:

• 350 pre-soaked chickpeas (~180g dry chickpeas)
• 1 clove of garlic
• 1 tsp baking soda
• juice from 1/2 lemon
• 24g tahini
• 4g olive oil (~1/2 tsp) *optional
• salt and pepper to taste

Method:

1. Start by letting the chickpeas soak for 8-12 hours. Put them in a bowl with at least twice the amount of water. I usually leave mine to soak overnight or in the morning until I finish work.
2. Once step one is done, you can proceed to boil the chickpeas. Add them in a pot, add a teaspoon of baking soda and let them boil for 30-40 mins. You can use canned chickpeas if you want, but even those I like to shortly boil with a bit of baking soda, for at least 15 mins. The baking soda makes the chickpeas so much softer.
3. Drain the chickpeas and let them cool a little.
4. Meanwhile, let’s make some prep. I saw a great tip on @sweetlemon.r’s Instagram and since I saw that, I do this every time. I smash the garlic and let it sit with the lemon juice for a few minutes. She blends the two, but my food processor doesn’t do a good job with quantities that are this small. So, it works very well if you smash/chop/mince your garlic, mix it with the lemon juice and let them sit together for a few minutes.
5. After 5-10 mins, I add my chickpeas in the food processor and pulse until it looks like a paste. I add the garlic and lemon juice, the tahini, olive oil ( I don’t always add it) and 4-5 tablespoons of water. Pulse again until creamy. If you need to, add a bit more water to make it smoother.
6. Add salt and pepper to your taste.
7. To serve it, I usually make some flatbreads and some tabbouleh, they are just a match made in heaven. If you need a flatbread recipe, I have one in my Instagram highlights.

This is it, it is extremely easy, and for me, this is the tastiest hummus. I prefer soaking the chickpeas as I usually make a batch of falafel too, and I feel like they just taste better than the canned ones.

Let me know if you try this recipe.