Humm’n Hummus, the perfect dip to serve alongside your vegetable crudité platter and pita chips at your next party, or as a healthy afternoon snack for the kiddos.
Hummus is one of those things that is at every party because it tastes yummy to both meat and veggie eaters. It is great as a sandwich spread, or as a quick snack when you need an afternoon pick-me-up. Additionally, hummus is great to take on the go in a lunchbox or picnic. Besides, it is loaded with good vitamins and minerals and gives you a good, healthy protein boost. Sure, it is easy to just pick up a tub at the grocery store, but there is nothing like homemade, especially with this creamy recipe that will leave you humm’n.
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda
- 2 medium garlic cloves, roughly chopped with 1 tsp sea salt into a rough paste. Set aside.
- 1/4 cup lemon juice (about 2 juicy lemons)
- 1/2 cup tahini
- 3 tablespoons ice water, more as needed
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoon extra-virgin olive oil
- drizzle with olive oil or homemade chili oil and sprinkle with chopped fresh parsley (click here for Joshua Weissman’s YouTube video on how to make the chili oil.
- The trick to the creamiest hummus imaginable is cooking your chickpeas to death in water with a touch of baking soda until they are mushy. If you are not so high maintenance, feel free to eliminate this extra cooking step. But I am telling you now, it is worth it. Place the chickpeas in a large saucepan and add the baking soda. Cover the chickpeas with enough water to handle a continuous boil on medium high heat for 20 minutes without burning to the bottom of the pan. The baking soda will cause it to bubble up a bit so take this as a note of caution. When your chickpeas are nice and mushy, strain them through a fine-mesh strainer and rinse with cold running water over them for about 30 seconds. Set aside.
- Meanwhile, chop the garlic along with the salt until it makes a rough paste and let the mixture rest, ideally 10 minutes or longer. The garlic will lose its raw bite and mellow out.
- In a food processor, add the garlic and salt paste, lemon juice and tahini and process until the mixture is thick and creamy. Scrape down the sides. While running the food processor, drizzle in the ice water. Add more if needed and blend until creamy and pale in color.
- Add the cumin and the chickpeas to the food processor. While blending, drizzle in the olive oil and process about 2 minutes more. At this point you have your perfect base and can make adjustments to your own liking. Add more ice water if you desire a creamier texture. Add more salt or lemon juice if you feel it needs more pop and pizazz.
- Present it in a pretty serving bowl surrounded by a colorful veggie crudité platter and a bowl of pita chips. Drizzle with olive oil, chili oil, and chopped fresh parsley. Serve this as a healthy midday snack and you will be amazed at how many vegetables your family will consume without even knowing it. They will gravitate toward a healthy snack because it is available. This hummus is also excellent served as an alternative to mayo on a veggie sandwich or wrap.
If you want to add a little variation to your life, try making a guacamole style hummus by adding 2 medium ripe avocados. Substitute lime juice for lemon and sprinkle with chopped fresh cilantro, shallots, and fermented jalapeños for kicks. Or, add roasted red peppers or leftover roasted carrots for a roasted carrot or red pepper hummus and process until creamy (adding more ice water if needed). A great way to use leftovers and increase your veggie intake.