The Best hummus is lusciously creamy, yet smooth, light and so fluffy.
Welcome to the world of hummus !! It’s beautifully smooth and swirled and can be scooped up with a pita bread or a crunchy veggie like celery, carrots or cucumbers. Its bright and light, garlicky and lemony, nutty and tangy.
Hummus is a popular Middle Eastern street food and is easily available in every corner of Dubai, my home. Every restaurant has its own recipe of hummus which sets them apart from the other but one common thing told by most of the restaurant owners was that they used freshly boiled chickpeas.
The internet has rave reviews of Ottolenghi’s cookbook ;The Jerusalem’ which covers the hummus making process beautifully.Its a luscious hummus recipe which is super smooth and rich in tahini,just as we like it.
Soaking them overnight and boiling them with soda bicarbonate makes them extra soft. They can easily break by pressing them between the thumb and finger, almost but not quite mushy.
Overcooked chickpeas seems like a promising idea as ones I tried to make hummus from canned chickpeas and they were dense, grainy and never blended into creamy oblivion.
Plus baking soda breaks down the chickpea skin which means we don’t need to peel them.
Who has the time for that?
Are you excited about this as I am?
I have some more tips and tricks to make great hummus. so read on or scroll down for the best ever hummus recipe loosely inspired by the book Jerusalem by Ottolenghi.
How to make the Best Hummus?
Mushy Chickpeas .Boiling the chickpeas till they are soft and break easily in between your finger and thumb.
- Cooking them using baking soda for the desired softness,
- Soaking them overnight for them to swell and soften (while cooking) and making it easy to digest.
- Using a pressure cooker/ instant pot or open pan (skimming off the top layer) and not an.
Great Tahini Dubai is a hub for great Tahini but I am sure every place is not.
- Tahini has a lot of oil content which means it can go bad very easily. For the best test of tahini, you should be able to eat straight from the container. If not then you need to buy a new jar.
- Use ½ cup tahini or a bit more for creamy luscious hummus.
- I have even used yoghurt and whole sesame seeds paste when tahini was not available back in the days when I lived in India.
Ice cold water
- Ice cold water seems to help make the hummus light and fluffy,while lightning the colour of the tahini to a pale ivory colour.
Garlic in the processor
- The raw taste of garlic is mellowed down with lemon juice when processed in the mixture. Its smell mellows down and blends beautifully into the creamy hummus.
Dressing up the hummus!!
- Drizzle of olive oil
- Sprinkle of sumac
- Boiled chickpeas
- Fresh Parsley
- Sesame seeds or dukkah (sesame spice blend )
So lets make some Hummus ! Creamy ,garlicky vegan and so addictive.
- 1 1/4 cup dried chickpeas Or
- 3 Cans of Chickpeas
- ¾ -1 cup tahini light roast
- 4 tablespoons freshly squeezed lemon juice
- 3-4 cloves garlic crushed
- ½ cup of ice/ice-cold water
- Good quality olive oil to serve (optional)
- Paprika to serve optional
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas.
- Place a medium saucepan/pressure cooking or instant pot over high heat and add the drained chickpeas and salt., stirring constantly. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness and the mode used to boil the chickpeas, sometimes even longer.
- Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas. You should have roughly 3 2/3 cups now.
- Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and add salt. Finally, slowly add in the ice and allow it to mix for about five minutes until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes before serving.
- If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
- Optionally, to serve, top with a layer of good quality olive oil.
- This hummus will keep in the refrigerator for up to three days.