Homemade Hummus
My family loves hummus, we eat quite a bit and I am ok with that because its packed with protein and fiber.
Over the past couple of weeks I have been working on perfecting a homemade hummus recipe. I sort of went down a rabbit hole with my little experiment. It ended up being really fun because the entire family became invested in the project.
Hummus is pretty simple to make but once you break it down there are many little things that can drastically change the flavor and consistency.
Dried vs Canned Garbanzo Beans
Skin On or Skin Off
Water or Aquafaba
Various Brands of Tahini
To Add Olive Oil or Not
We were able to narrow down our research to two awesome recipes; one that is quick and easy and one that requires a little more time but produces the creamiest hummus.
I hope you give them a try and let me know what you think!
The Basics
I believe with most recipes the outcome is only going to be as good as your ingredients, so I recommend using quality organic ingredients if possible. I used organic lemons and garlic as well as quality sea salt in all variations.
Garbanzo Beans- I used 4 different brands of canned garbanzo beans and a batch with dried garbanzo beans. Most canned garbanzo beans are created equal with the exception of the Trader Joe’s brand, which was not my favorite. The Eden Organic, 365 and Goya brands were much better tasting. Canned beans are easy to use because you can simply drain, rinse and use. **Tip** if you prefer your hummus cold you can store your cans of garbanzo beans in the refrigerator so they are ready to go when you whip up a batch.
The dried beans that I used were the brand from Whole Foods. These do require an overnight soak before using but they produced the creamiest humus in my experiment.
Tahini- I used two different brands of Tahini and various amounts with each batch. I will say the Tahini does make a huge difference. I used two different brands Once Again and Soom and I prefer the Soom brand. It was mentioned in many blog posts and recommended by Food 52 as well as my dear friend Lynda who is an amazing cook. You can find it on Amazon which is perfect because you don’t even have to leave the house.
Recipes
Photo Credit Unsplash
Hummus Recipe 1
This version came from my friend Lynda from Primarily Plants; this recipe is quick, easy and SO delicious. This will be your new go-to hummus recipe.
Ingredients
1 can garbanzo beans, drained
3 Tbsp tahini
Juice of 1 lemon (about 2 Tbsp)
1 large garlic clove
2 1/2 Tbsp ice water or try aquafaba or til you get the consistency you like)
3/4 tsp himlayan pink salt ( less if using aquafaba)
1/8 tsp ground cumin
a pinch of smoked paprika
Directions
Add all ingredients into a food processor or blender and blend until you have reached the desired consistency (adding more water or aquafaba as needed).
Hummus Recipe 2
This version had the most creamy consistency of any hummus that I have ever tried. It does require some prep the night before because you soak dried beans so this might be the recipe you use when you are having a party and you know in advance that you will need/want hummus.
Ingredients
1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
1 pinch salt, to taste
1 dash good-quality olive oil, to serve (optional)
Directions
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 over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, 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 sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water 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. 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.
Recipe from Food 52 and can be found HERE
Hummus Toppings & Add- Ins
- Fresh Herbs
- Roasted Garlic
- Roasted Red Peppers
- Olives or Tapenade
- Pesto
- Hatch Green Chilies
- Nuts/Seeds
- Spices- Curry, Everything But The Bagel, Sumac
- Caramelized Onions
- Roasted Tomatoes or Sun Dried Tomatoes
- Roasted Corn Kernels
- Cheese- Crumbled Feta, Goat Cheese, Ricotta
Recipes & Presentation
