I am a big fan of hummus and after many attempts to make shortcuts for a quick hummus, I came up with two tricks in order to have a silky smooth hummus like you would eat at your favorite restaurant:
1) Take out the Skins!
Whether you use canned chickpeas or cook them yourself from dried chickpeas, taking out the skins will help have a smoother texture to your hummus. It does take a bit of time to do it, but you can easily do this while watching something else and it is worth it!
2) Icy cold water
Once your mixture is blended in the mixer, you will see that it will still be a bit rough and sticky. Start the mixer again and add a trickle of icy water until the mixture smoothens further. You can really choose your consistency. I like it when it still holds together, while having a very smooth texture.
We like to eat hummus as a dip for vegetables or with pita bread that we dip in hummus.
This is the base hummus recipe, but you can try all sorts of mixtures and flavors to amp up your hummus. We have had success with the following variations:
- Adding roasted garlic
- Adding roasted red peppers and chili or paprika – see the Roasted Red Pepper Hummus variation ,
- Adding red beets (some in the blend mixture with little cubes for garnish)
Try some variations and let me know what worked for you!
- 1 can of chickpeas (14 oz)
- 1 garlic clove, crushed
- 1 lemon, juiced
- 3 tbsp tahini
- Icy cold water
- 1/2 tsp of Salt
- 1/4 tsp of Pepper
- 1 tbsp Cumin
- Paprika to taste
- Olive oil
- 1 tbsp Fresh Parsley, roughly chopped
- Marinate the crushed garlic in the lemon juice for at least 10 minutes
- Rinse your chickpeas and set in a bowl.
- Take the skins off your chickpea by lightly pinching them off.
- Add your garlic and lemon mixture with the tahini and cumin in the mixer. Blend in the mixer
- Add in the chickpea and mix until you have a uniform paste.
- Start your mixer and add a trickle of icy water until you obtain a smooth texture / your desired consistency
- Add Salt and pepper to taste
- Serve with a drizzle of olive oil, sprinkle of paprika and a sprig of parsley