Appetizer
Homemade Silky Smooth Hummus
Dive into the world of Mediterranean flavors with this Homemade Silky Smooth Hummus, featuring creamy chickpeas and a hint of lemon. It's a Mediterranean delight that will make your taste buds dance. My mom taught me the trick of boiling chickpeas with baking soda for that ultra-creamy texture and she always insisted on using plenty of lemon juice and ice water for perfect consistency.
Appetizer
Homemade Silky Smooth Hummus
Dive into the world of Mediterranean flavors with this Homemade Silky Smooth Hummus, featuring creamy chickpeas and a hint of lemon. It's a Mediterranean delight that will make your taste buds dance. My mom taught me the trick of boiling chickpeas with baking soda for that ultra-creamy texture and she always insisted on using plenty of lemon juice and ice water for perfect consistency.
The Recipe
Ingredients
- 1 cup chickpeas
- 1 teaspoon baking soda
- 2 cloves garlic
- Juice of 1 lemon
- Salt to taste
- 1/4 cup tahini
- Ice cold water (a few spoonfuls)
- Olive oil (for drizzling)
- 1 teaspoon cumin
- Chili powder (for topping)
- Pine nuts (for topping)
Instructions
- 1
Boil chickpeas with a teaspoon of baking soda for about 20 minutes to soften them.
- 2
In a food processor, add garlic, lemon juice, and salt. Blend until smooth.
- 3
Stop the food processor, scrape down the edges, and blend again to ensure garlic is well processed.
- 4
Add tahini to the food processor and blend. While blending, add a few spoonfuls of ice cold water to achieve a smooth consistency.
- 5
Once chickpeas are done boiling, strain and rinse them under cold water. Remove as much of the peel as possible.
- 6
Add chickpeas to the food processor and blend. Slowly drizzle in olive oil and cumin while blending until the hummus is silky smooth.
- 7
Top the hummus with cumin, chili powder, olive oil, and pine nuts before serving.
Helpful Notes
- ◈Adding ice cold water while blending helps achieve a smoother texture.
- ◈Removing chickpea peels can make the hummus even creamier.
The Recipe
Instructions
- 1
Boil chickpeas with a teaspoon of baking soda for about 20 minutes to soften them.
- 2
In a food processor, add garlic, lemon juice, and salt. Blend until smooth.
- 3
Stop the food processor, scrape down the edges, and blend again to ensure garlic is well processed.
- 4
Add tahini to the food processor and blend. While blending, add a few spoonfuls of ice cold water to achieve a smooth consistency.
- 5
Once chickpeas are done boiling, strain and rinse them under cold water. Remove as much of the peel as possible.
- 6
Add chickpeas to the food processor and blend. Slowly drizzle in olive oil and cumin while blending until the hummus is silky smooth.
- 7
Top the hummus with cumin, chili powder, olive oil, and pine nuts before serving.
Helpful Notes
- ◈Adding ice cold water while blending helps achieve a smoother texture.
- ◈Removing chickpea peels can make the hummus even creamier.