Chickpea Hummus Recipe With Tahini

HUMMUS

Steps:

• Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
• Reserve for garnish: Reserve 10 or so chickpeas for garnish.
• Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
• Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
• Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
• Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
• Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

BEST HUMMUS

Steps:

• Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
• Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
• Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
• While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
• Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
• Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
• Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

NO-TAHINI HUMMUS

Steps:

• Gather the ingredients.
• In a food processor , blend all ingredients together until smooth and creamy.
• Serve immediately with your favorite accompaniments.

EASY CANNED CHICKPEA HUMMUS

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

HEALTHY VEGAN HUMMUS RECIPE WITH TAHINI

Steps:

• Drain and rinse the chickpeas thoroughly, saving 1/4 cup of the chickpea liquid to use in the hummus.
• Add the chickpeas, chickpea liquid, cumin, garlic powder, onion powder, tahini, olive oil, and lemon juice to a high speed blender.
• Blend for a few minutes until a smooth and creamy consistency is achieved.
• Add salt to taste.
• Transfer the hummus to a serving dish.
• Dig in and enjoy!

DOUBLE-TAHINI HUMMUS

Steps:

• Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)
• Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.
• Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.
• The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.
• Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.

BEST HUMMUS EVER

Steps:

• Place the dried chickpeas in an air-tight glass container. Fill the vessel with at least 3 inches of cold water and 1 tsp baking soda. Leave on the counter or place in the fridge for at least 12 hours. It will make just over 1½ cups hydrated chickpeas.**
• After soaking, place hydrated chickpeas in a pot with at least 2 inches of water. Add 1 tsp baking soda and bring to a boil. Once the water has boiled, reduce heat to a simmer. Skim the foam and discard.
• After 10 minutes, check to see if the chickpeas are still fairly firm and that the skin has loosened. If so, drain the chickpeas, run under cool water and cool slightly. Begin peeling the chickpeas so that the skin comes off. Discard the skins. This ensures a perfectly smooth, creamy, and fluffy hummus.
• After peeling the chickpeas, transfer back to the same pot. Fill the pot with at least 2 inches of fresh water. Cook the chickpeas for an additional 30-40 minutes. The mushier, the better.
• Drain the chickpeas, rinse under cold water, and let the chickpeas cool. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is finely chopped. Allow the mixture to rest so the garlic flavor can mellow, about 10 minutes. Pour the mixture through a fine-mesh strainer and discard the garlic chunks. This step prevents the harsh taste of garlic from overpowering the hummus.
• Add 1½ cup tahini to the food processor and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add ¼ cup ice-cold water at a time until reaching ¾ cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 Tbsp at a time. Stir in ½ tsp ground cumin.
• Add in cooled chickpeas and process, scraping down the sides of the processor as necessary. Taste and adjust as necessary.
• To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of paprika.
• Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 Tbsp ice-cold water and a sprinkle of salt.