Intro: How to Make Hummus
Hummus is one of the easiest, most delicious snacks in the WORLD. It's awesome as a dip, in sandwiches or in a pita with falafel. (I've got an awesome recipe for baked falafel!) It's also pretty easy to get it wrong. Do you want to know how to make the best hummus?
Do you? DO YOU?
In this instructable I'll give you all the tips and tricks so you'll know how to make hummus like a hummus MASTER. And I'll share a really awesome base recipe for it. :D
Step 1: Ingredients:
- 1/2 pound dried chickpeas
- 1/2 cup bean cooking liquid or water
- 3+ garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon+ ground cumin
- 1/4 cup tahini, stir it well before measuring it out!
- 1/3 cup lemon juice (normally 1 1/2 lemons - use fresh!)
- 1/2-1 teaspoon salt
- paprika to make it pretty!
You can also add roasted garlic for a smoother, sweeter flavor.
This hummus is also excellent with different spices - chili powder, coriander, a bit of cayenne, some mint - all delicious! Try out different things to see what you like.
Also keep in mind that the tahini really adds to the texture and flavor. If you don't like tahini or don't have any on hand, add more olive oil and cooking liquid, and a bit more salt.
Step 2: Cooking + Prepping the Beans
I never presoak my beans. I am not good at planning ahead. I cook them at high pressure for 30 minutes or so in my electric pressure cooker, and I let the pressure vent naturally - no quick release! I also don't salt the chickpeas as I add salt to the hummus later.
If you don't have a pressure cooker, it'll save you lots of time if you soak at least eight hours or overnight. Then simmer the chickpeas for 30 minutes or so until they're done. Older beans will take longer.
Once they're done, let them cool so you can handle them, and don't get rid of the cooking liquid!
Now here's the secret to perfectly smooth hummus - taking the "skins" off the chickpeas! It sounds tedious and silly, but it is so worth it. If you don't do this bit you will have lumpy, grainy, meh hummus. I leave them on when I'm feeling lazy, and it just does not compare to the hummus you get when you take them off. :)
I do this by getting out two containers, one for skinned chickpeas and one for the skins. I just grab a handful of chickpeas out of the pot and squeeze them out of the skins. I like sorting things so this is a good method for me. It only takes 10-15 minutes for a whole pot of chickpeas. If you want something faster, though, you can try rubbing the chickpeas between your palms. But I feel like this is not as thorough and can still leave you with lots of skins.
Step 3: Processing!
Once you've got your chickpeas skinned, start measuring everything out into a food processor. Everything goes in at once because it is easy!
If you have a not very fancy food processor like me, it's best to chop the garlic up beforehand... otherwise you can end up with a mouthful of raw garlic.
Process on high for a couple minutes and scrape down the sides a few times to make sure all the chunks are getting taken care of.
Once it's looking creamy, add in 1/2 teaspoon of salt and pulse it. Then check and see how you like it! Add more lemon or garlic, more cumin, more salt - whatever you think it's lacking. Always pulse again after adding more ingredients to make sure it all gets incorporated. :)
Step 4: Serve!
Sprinkle with paprika or your choice of spice, or maybe even chopped fresh herbs and olive oil if you're feeling like you need to impress somebody.
And then eat it with whatever you want!
This hummus lasts about a week in the fridge, but it normally doesn't last that long. Enjoy! :D