The Best Hummus Recipe

This is the easiest and best Hummus recipe. Hummus is a creamy, flavorful dip made primarily from blended chickpeas, tahini (sesame paste), lemon juice, garlic, cumin and olive oil. This Middle Eastern staple is known for its rich taste and smooth texture, making it a versatile addition to meals. Hummus is not only a delicious snack, often served with pita bread or vegetables, but it also offers nutritional benefits, being high in plant-based protein, fiber, and healthy fats. Its simplicity in preparation and ability to complement a wide variety of dishes, from wraps to salads, has made it a popular choice for those seeking a healthy, flavorful, and satisfying dip or spread.

Hummus Ingredients

• 1 can Cooked Chickpeas, drained (220g)
• 1 teaspoon Baking soda
• ¼ cup Tahini (60ml)
• Juice of 1 Lemon (about 45ml)
• 1 Garlic clove, minced
• 3 Tablespoons Extra-virgin Olive oil
• ¼ cup Water (60ml) – use ice-cold water
• 1 teaspoon Cumin
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper
• Paprika (to garnish)
• Fresh Parsley (to garnish)

How to Make the Best Hummus

Preparing the Chickpeas

1. I normally use canned chickpeas that are already cooked. Start by draining the water and washing the chickpeas.
2. Add in a bowl boiling water, 1 teaspoon of baking soda. Mix it well and leave the chickpeas there for about 30 minutes to 1 hour. Rinse the chickpeas.
3. To have a creamier hummus, remove the skin of the chickpeas. This part takes around 10 minutes.

Making the Hummus

1. In a blender, add the chickpeas, water, tahini, garlic, extra-virgin olive oil, cumin, lemon juice, salt and black pepper. Blende until creamy.
2. When serving, sprinkle paprika, extra-virgin olive oil and fresh parsley on top. Serve with pita bread, inside wraps, on top of toast or in salad bowls. A very versatile dip.

Recipe Tips

1. For an extra creamy texture, peel the chickpeas before blending. While this can be time-consuming, it removes the skins that can make hummus grainy.
2. Make sure to add ice-cold water when blending the ingredients (chickpeas, lemon juice, tahini, olive oil, garlic). This helps emulsify the tahini, resulting in a lighter, fluffier hummus.
3. To make chickpeas easier to digest, here are some tips:
   • Soak the chickpeas in hot water with baking soda. If they are from a can, 1h should be enough. If the chickpeas are dried. Soak them before cooking overnight.
   • After soaking, make sure to wash the chickpeas under water.
   • Remove the skin, not only to make a creamier hummus, but easier to digest.
   • If you’re not used to eating high-fiber foods like chickpeas, gradually increase your intake to help your digestive system adjust and minimize gas.