I’m always trying to improve my recipes, so when I get in the mood to make some hummus, it’s time get out the chemistry set. Hummus is so simple to make, yet so easy to ruin. It can be too garlicky, too much lemon or coarse and lumpy.
After quite a few batches, I have a very good recipe and one secret technique to produce the most creamy hummus you’ve ever tasted. After making this, you will never want store bought hummus again. Often, I find that people add too much garlic in hummus and it becomes bitter and sharp. The garlic should be an afterthought, not front and center. Hint: My way to avoid this, is to soak the garlic in the lemon juice prior to adding to the hummus.
Jerusalem
Handy tip for the smoothest hummus:
This is tip I read about from the Four Seasons Hotel in Damascus. Once you get all your ingredients combined, with the food processor running, start dropping in ice cubes one at a time. It usually takes 3-4 cubes and once it lightens up you know its done.
Additionally, I always use organic chickpeas, because the non organic will have preservatives and it leaves a bitter taste that can not be washed or rinsed away. In a future post I will outline how to soak and make hummus from dried chickpeas. It’s a game changer.
Looking to add another Mezze(Side Dish), try my Baba Ghanoush How to Prepare Traditional Mezze: A Flavorful Eggplant Dish
Or a wonderful salad, Sweet Potato & Fig Recipe by Yotam Ottolenghi
Or a rich and flavorful Persian khoresh, Authentic Khoresh Bademjan: A Flavorful Eggplant Stew
Here’s a Turkish classic, Traditional Turkish Eggplant Recipe: Easy & Flavorful
Or a Moroccan tagine, Traditional Moroccan Chicken Tagine: A Taste of Marrakech
and my favorites, My Favorite Recipes
Ingredients:
1 28 oz can of Organic Chickpeas, drained and rinsed thoroughly.
1-2 cloves of fresh Garlic, crushed and soaked.
3/4 cup Tahini
Juice of 2-3 Lemons
1 Tbsp Lemon Zest
3 Tbsp Extra Virgin Olive Oil
1-2 tsp Sea Salt
Smoked Paprika-Optional
Preparation:
Juice your lemons and add your crushed garlic. Allow to set for 10-15 minutes.
Place the drained and rinsed chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.
Add the lemon juice (start with 2 lemons, you can always add more), salt, lemon zest, olive oil and pulse again. Then add the tahini one tablespoon at a time. It may get thick, but it will loosen up again.
Now, here’s the secret tip. Turn the food processor on again and as it is blending, start dropping in ice cubes one at a time. It usually takes 3-4 cubes to really make the hummus creamy, but you will see the difference.
When it starts to lighten slightly and turn a cream color, it is done. Taste and adjust for lemon and salt. Put into the refrigerator, hen just before serving, sprinkle with smoked paprika or zataar and drizzle with additional olive oil if desired and serve with pita bread or veggies.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Perfecting Creamy Hummus: Tips & Recipe
Ingredients
Equipment
Method
- Juice your lemons and add your crushed garlic. Allow to set for 10-15 minutes.
- Place the drained and rinsed chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.
- Add the lemon juice (start with 2 lemons, you can always add more), salt, lemon zest, olive oil and pulse again. Then add the tahini one tablespoon at a time. It may get thick, but it will loosen up again.
- When it starts to lighten slightly and turn a cream color, it is done. Taste and adjust for lemon and salt. Put into the refrigerator, hen just before serving, sprinkle with smoked paprika or zataar and drizzle with additional olive oil if desired and serve with pita bread or veggies.