You asked for it so here it is…Today on the blog I’m sharing my tips for making really good, silky smooth hummus (which originally appeared here) and my go to hummus recipe. Continue reading for all the details…
HOW TO MAKE REALLY GOOD HUMMUS
- Use a pressure cooker. Pressure cooked chickpeas are more tender yielding a smoother, creamier hummus. Plus, they’re easier to digest. Here’s the pressure cooker I use. I’ve also tried other methods for cooking the chickpeas (soaking overnight, cooking in baking soda etc.) but don’t think it’s worth the extra time and effort. The pressure cooker method is faster and the hummus turns out just as smooth. Note: You can save time by cooking your chickpeas ahead of time and then freezing them for later. Simply thaw them out overnight before using. Or if you’re one of those people who likes cold hummus (I’m looking at your Faring Well) you can blend them frozen. Or so I’m told…
- Not all tahini is created equal. Invest in high quality tahini. You can thank me later. My favorites are Soom, Kevala, and Hummingbird.
- I like to keep it simple to let the flavor of the tahini shine. Chickpeas, tahini, lemon juice, and salt. That’s it! You can always get creative with the garnishes…
- A good blender is essential for silky smooth hummus. I use a Vitamix.
- Don’t toss the cooking liquid. The liquid adds flavor and richness and helps makes the hummus smooth. The texture of your hummus will vary depending on how much liquid you add. I tend to add a generous amount of liquid for a thinner, more luxurious consistency.
*Don’t forget to follow me on Instagram and tag photos of my recipes #tendingthetable.
Really Good Hummus
Makes 6 cups
2 cups dry chickpeas (about 4 cups cooked)
3/4 cup tahini
juice from 1 lemon
2 teaspoons salt
Measure the chickpeas into the bowl of your pressure cooker and cover with 6 cups water. Cook on high pressure for 29-30 minutes. The chickpeas should be just barely falling apart and easily smushed between two fingers. Using a spider or slotted spoon transfer 4 cups of the cooked chickpeas to the container of a high speed blender. Add the tahini, lemon juice, salt, and 3 1/4 cups of the cooking liquid. Blend on high for several minutes until completely and utterly silky smooth. Add more liquid until the desired consistency is reached. Pour the hummus into a shallow bowl and swirl with the back of a spoon. Drizzle with olive oil and garnish with herbs (parsley and dill are great), flaky salt, nigella seeds or smoked paprika, and edible flowers.