Super Smooth and Creamy Hummus
Circle B Kitchen
In order to make super smooth and creamy hummus, you really do need to start with dried chickpeas and cook them up to the perfect texture for hummus. (I've provided instructions for this at the bottom of the recipe). Of course, yes, you can use canned chickpeas if you must, but a little trick to making those work better is to heat them up a bit before putting them in the food processor. (Just place your rinsed and drained canned chickpeas in a pan, cover with water and bring to a simmer. Drain and place in the food processor.) Warm chickpeas break down more quickly and make a smoother paste. I’ve given you some detailed instructions on how to cook dried chickpeas so you, too can make the best possible hummus.
2 cups warm chickpeas (see below for how to cook dried chickpeas)
1/3 cups tahini
1 teaspoon kosher salt
1/4 cup lemon juice
2 tablespoons olive oil (and more for serving)
2-3 tablespoons water
1/2 teaspoon ground cumin (optional)
1 clove garlic, roughly chopped (optional)
1/4 cups toasted pine nuts for serving (optional
Place the still-warm chickpeas, garlic (if using), tahini, lemon juice, cumin (if using) and salt in the food processor or blender. Pulse until smooth, and then with the motor running, add the oil in a slow, steady stream and blend until completely emulsified. Add water as needed to make a loose, smooth mixture. Taste for salt.
Using a spatula, transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with the toasted pine nuts.
To store, keep refrigerated in a tightly sealed container for up to a week.
Roasted Red Pepper Hummus
1 recipe of hummus (see above), eliminate the water
1 large roasted red pepper (or 2 small), about 3/4 cup roughly chopped
1 tablespoons Harissa (add more if you're using a mild version)
1 teaspoon smoked paprika
Process the ingredients per the above instructions, leaving out the water. Taste for salt and stir in more Harissa, if desired.
Cooking Chickpeas from Scratch
1 lb dried chickpeas
lots of cold water
2 teaspoons kosher salt
In a large pot, cover the chickpeas wth 4 times their volume of water. Let them soak for 8 hours or overnight at room temperature. Rinse, drain and return the chickpeas to the pot. Cover with 4 inches of fresh water.
Bring the chickpeas to a boil, turn the heat down and simmer for about an hour, or until the chickpeas are soft but not falling apart. Add the salt during the last 15 minutes of cooking. Once they’ve been drained, they can be refrigerated in an airtight container for up to 10 days or frozen for up to 3 months.
To freeze, place the chickpeas on a parchment-lined sheet pan in a single layer. Place in the freezer for 3-4 hours. Once frozen, divide them into smaller ziploc bags containing 2 cups each so they're ready to pull out and use for your next batch of hummus. Be sure to thaw them completely and use them warm.