Hummus حمص

Steps 1-3 are not required, but highly recommended for creamy texture. If you choose to only boil the chickpeas or only peel them, both will individually improve the texture of the hummus. If you choose to boil AND peel them, the texture will be even better. If you don't want to boil or peel the chickpeas (as this adds on a good 30 minutes), the hummus will be just fine. However, you will likely not achieve complete smoothness; there will be small chunks and it will be more difficult to blend them down. Here are are some solutions to common issues: Too liquidy or smooth? If the hummus is only a little bit too smooth, don't sweat it! It will thicken in the fridge and it always tastes better after it's been refrigerated. If it's worse, add more tahini or chickpeas (you'll have to get a new can of chickpeas). Not smooth enough? Blend until it is or add more water or a little olive oil if necessary. Too salty? You can add water or a little bit of plain yogurt to help neutralize it. However, once you add yogurt, the shelf life of the hummus is reduced, so be cautious of that.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Open the can of chickpeas and pour into a strainer. Rinse very thoroughly with water until the foam goes away. I highly recommend using Goya chickpeas.

Step 2

Fill a small or medium pot halfway with water and set to high heat, then boil the chickpeas uncovered for 20 minutes.

Step 3

Pour the chickpeas back into the strainer and rinse with cold water to cool them off. Begin peeling the translucent skins off of each one (which should slide off easily). Once you peel them, stick them in the fridge or freezer for a few minutes to cool off while you start putting other ingredients into the blender.

Step 4

If in a jar, shake the tahini hard. However, if in another container (such as with the brand Joyva from Publix), you'll probably need to stir it with a spoon until it thickens and the oil is completely mixed in.

Step 5

Put the 1/4 cup of tahini and 1/3 cup lemon juice (shake well first if bottled) into the blender. Add an additional 1/8 cup of tahini (so another half of your original 1/4 cup) and another splash or two of lemon juice. Add 1/8 teaspoon of salt, a heaping 1/4 teaspoon cumin, a heaping 1/2 tablespoon of garlic, and blend with short pumps. After blending the tahini, lemon, and spices, add the chickpeas and a small drizzle of olive oil. You shouldn't put much olive oil because it neutralizes the flavor, but I like to put in a drizzle to help achieve the luscious texture.

Step 6

Blend with short pumps. I always blend with about 20 short pumps so the chickpeas are about 70% blended down. Taste test before you keep blending them all the way to see what you need to add. It's better to taste it earlier in the blending process so that you won't be adding ingredients to your liking after your hummus is already the perfect consistency. This is because you might want to add lemon juice or oil to either boost flavor (with lemon) or make it less strong (with oil), and both will make the consistency thinner. You can add garlic, cumin, salt, and lemon as you please, or leave as is.

Step 7

After taste testing and adjusting, I blend with about 30+ more short pumps just to really get those little chickpea fragments blended in smoothly. If you measured your ingredients well, blending it more won't make it runny - it'll make it smooth yet thick. My hummus does not drop from my spoon when I flip the spoon over - that sort of thickness is ideal! When you see the hummus start "caving in" on itself in the blender, this is a good indicator that it is a nice thick (yet smooth) consistency.

Step 8

After you're satisfied with its taste and texture, put the hummus in the fridge. Don't let it freeze - it will become watery. The second or third row to the top of the fridge is the best place to put it where it won't get watery. If it does, just mix it in a little and it should be fine. If serving right away, put olive oil and sumac on top and serve with pita, pita chips, onion, carrots, celery, etc. However, it will probably taste warm and not as good as it would after being refrigerated, so it is highly suggested that you leave it in the fridge for at least a while.