Good homemade hummus is a skill that has always eluded me for some reason? I could never figure out how to get the texture I wanted, and also the flavor. Thankfully I’ve started following some really creative people on Instagram who gave me the motivation and information to make this finally happen! So….let me present my first ever, good batch of hummus. I feel like a proud parent!
Here’s what I learned. Your chickpeas need to be soft. Even if you are getting them from a can, you might need to cook a little longer. Not totally mushy, but soft. Also, a good portion of the skins need to be removed. This helps with that ultra smooth, creamy texture. To do this, add about a teaspoon of baking soda to water when you are boiling the chickpeas, this helps the skin to just fall off! All the flavors are adjustable. I think in my previous recipes I was using way more tahini than I like. It’s not my favorite flavor for sure! Make sure you have a decent blender or food processor to get it smooth.
Okay, here’s how I did mine. I soaked my chickpeas. I know you can do it overnight, but I did mine for about 6 hours. Started them in the morning, and they were ready to go by afternoon. Next add them to a pot with enough water to cover with several inches, here’s where the baking soda comes in. I used about 1 teaspoon.
Bring to a boil and let it cook like that until tender. After soaking, mine didn’t take very long.
Next I drained the chickpeas, then rinsed every times with cold water. The skins will start to come of almost immediately. I used a small strainer to skim the surface and catch them. This isn’t hard, but does take a little time. I didn’t remove all of mine, or even close. I just didn’t have that much time.
Now, decide how much hummus you want. The bag I cooked made quite a bit, so I only used about half. Pour into food processor or blender.
There are plenty of ways to incorporate flavor from here. I like to just throw it all in and go for it. I pureed the chickpeas first.
From here I added roasted garlic., olive oil, salt, lemon juice, tahini, a touch of cumin, pepper and water for consistency and smoothness.
There are so many different ways to flavor the hummus, I can’t wait to try more!