Updated: Aug 8, 2020
BRACE YOURSELF...hummus is my all-time love. I literally went through a phase of eating hummus with everything! When I say everything, I don't think you actually realize that I mean EVERYTHING. It literally got to the point where I was eating it with my Indian curries!!!
BUT one thing I found was whenever I made it at home I could never get that ridiculously smooth insanely creamy texture that I was looking for. It wasn't until last year when I was cooking a middle eastern meal for my teacher, Radhanath Swami, and I was determined to experiment till I got it. I found lots of fellow creamy hummus seekers on my google journey and eventually realized there were 3 key things I wasn't doing:
1. Boiling my chickpeas (if from a can) with baking soda
2. Removing the skins
3. Using more tahini and very little oil
For the longest time I thought I had to keep adding oil till it became smooth, but that wasn't the key! I tried to make the hummus with dried chickpeas from scratch and OHHHHH BOYYY I hit the jackpot. So here's my recipe adapted from many trials tests and recommendations online. Hope you LOVEEE it as much as I do!!!!
🥗 I N G R E D I E N T S
1 box or can (15 ounces/ 440g) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
⅓ cup lemon juice (less if you don't like too much zestyness like me)
½ tsp asafoetida
1 tsp sea salt
½ cup tahini
4 tablespoons ice water (more as needed)
2 tablespoon extra-virgin olive oil
🌿 T H E M A G I C
1. Place the chickpeas into a saucepan and cover with boiling water, reduce to medium heat and cook for about 20 minutes until the chickpeas are soft, bloated, and the skins have wilted off.
2. Rinse the cooked chickpeas in cold water and rub the chickpeas to take off any remaining skins, keep the chickpeas in the saucepan, and cover with cold water. The skins should flat to the top of the water, use a small mesh strainer to remove them from the water, keep stirring the chickpeas and taking the skins from the top. Continue doing this until there are very little skins left in the water (its a long process but stick with it, you're on the way to some hella good hummus!)
3. Drain chickpeas and set aside.
4. Meanwhile, in a food processor or high-powered blender, combine the chickpeas, lemon juice, tahini, asafetida and salt, blend until the mixture is thick and creamy. Slowly pour in the cold water.
5. Scrape down the sides of the food processor, and blend until the mixture super smooth.
6. Lastly, pour the olive oil in and blend for another couple of minutes, if you hummus is still somehow not smooth enough add a little more cold water
7. Scrape the hummus into a serving bowl or platter. Add toppings of your choice and drizzle with a generous amount of olive oil.
8. Best eaten fresh or store in an airtight container for up to 3 days in the fridge
♡ Sprinkle a little love, say a prayer of gratitude, and serve with love.❤️