With summer quickly approaching, there is only one sure thing on our minds; getting some of the best hummus recipes our money can buy. Unfortunately, the search for the perfect dip has become something of a personal battle between husband and wife.
One camp believes that you just need the lemon juice, and other insist on yogurt or garlic to really get the dip going. In order to settle the debate once and for all, we have compiled the best hummus recipes ever; or at least those we have had the most success with.
Hope you enjoy! When it comes to picking out the best hummus, you have to take some time to really evaluate your options.
You can buy hummus from a street vendor, but this is not always the best way to get it. It may be close, but it could also be very far away depending on where you live.
It’s often best to eat it fresh off the grill (which is why it’s a good idea to have an outdoor oven) or to buy it in some other way, which is why I love hummus platters. With a hummus platter, you’re sure to find the best tasting and freshest ingredients every single time.
There are few things better in life than waking up to the smell of fresh, tangy Best Hummus. It is a smell that invokes memories of childhood and that makes you glad that you made it to the grocery store in the first place.
It is something that makes you glad that summer is finally over. This flavorful dip satisfies many of your tastes buds as it leaves you craving it again.
You can make it the same way every time or you can experiment with it so that it becomes your signature flavor. Either way, it is a delight for your taste buds.
Best HummusCourse: Appetizers & SnacksCuisine: israeliDifficulty: Easy
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
- How to cook dry chickpeas in a hurry for this recipe: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.
Reference : cookieandkate.