BEST HUMMUS RECIPE EVER! BETTER THAN STORE BOUGHT!!

Welcome to Mama’s Lab!
Learn how to make the best smooth and ultra-creamy hummus recipe, the authentic classic way, using dried chickpeas. In this tutorial, we’ll provide you with great tips and tricks to achieve the perfect homemade silky hummus that surpasses the store-bought versions. Making hummus from scratch has never been easier!

Ingredients:

►2 & 1/2 cups of overcooked or well-cooked chickpeas
►1 cup of well-stirred tahini
►1/3 cup of fresh lemon juice
▶︎1 tsp of cumin
►1 big or 2 medium garlic cloves
►6-8 ice cubes (adjust according to desired texture, more for lighter and creamier hummus)
►Salt to taste

For Garnish
———————–
_ some cooked chickpeas
– smoked paprika or, chili powder, cumin, sumac or any other spices you like that flavor to hummus and beautiful contrast in color
– drizzle of extra virgin olive oil

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Hummus Hi everyone! Today I’m going to show you how to make the best classic hummus recipe! This hummus is so silky, creamy in texture and way better than store bought Trust me, this is going to be your favorite hummus recipe ever!

I’ll give some important tips about how to get that great texture and taste for hummus As soon as you make it you’ll never go back to the store bought one again! Dried chickpeas or called Garbanzo beans 1 Ib or 454 g

I’m going to boil this whole amount but I’m going to take just half of it for making my hummus Tip (you can freeze your left cooked chickpeas for making another batch of hummus later or any other recipe) Pour all the chickpeas into big bowl Fill the bowl with cold tap water

The more water the better Because chickpeas will expand at least double it’s size Add 2 tsp of baking soda baking soda will make chickpeas cook faster and loosen up their skin Mix everything Cover it and leave it for at least 8-10 hrs or overnight better Good night and see you tommorrow!

Next morning Drain the chickpeas and rinse them In a big pot (around 7 Qt or 6.6 L size) pour all the chickpeas 3 bay leaves (optional) pour regular tap water over to cover all the chickpeas well Let water level rise above the chickpeas by at least (2-3 inches)

Put the lid on and leave it on high heat til it gets to boil After boiling you’ll notice this white foam floating on surface These are mostly excess starch and proteins like (albumin and globulins) It is totally optional to remove it (sometimes I do sometimes not)

It can’t hurt you and it wont affect the flavor of the chickpeas Put the lid back on and leave it to simmer on low to medium heat for at least an hour (the more time the better) After 1 hour and 10 minutes The chickpeas are overcooked and that’s what I wanted!

So tender and smushed so easily! Turn off the stove I took half the amount of the chickpeas which is around (2&1/2 cups) Pour cold water over it Just give it couple stirs and leave it for 5 minutes Most of chickpeas skins will come off and float

By using skimmer or strainer scoop all those floating shells Just give it quick stir and watch most of shells come to surface You do’nt have to be very meticulous regarding removing all shells Just getting majority of them is enough and this process didn’t take more than 2 minutes

At the same time don’t skip this step, it is essential to get creamy and smooth texture hummus This is how much I removed, around 1/2 cup of shells Drain it Our chickpeas ready (2&1/2 cups) 1 cup of tahini I prepared 1/2 cup of fresh lemon juice

But we might not use all of it 1 tsp of cumin 1 big or 2 medium garlic cloves salt just add according to your taste (6-8) ice cubes,another essential ingredient to get super silky and creamy hummus Ice cubes have tiny air bubbles inside that will infuse into hummus while blending

Resulting in ultimate light and fluffy texture Notice we will not use any oil in this recipe except for garnish at the end In a powerful blender or food processor Add the chickpeas I sliced the garlic over Blend well til it gets very smooth scrap down the edges with spatula

Add the cumin Some of the lemon juice and the tahini My camera batteries died here while I’m adding the tahini So please don’t forget the tahini! some salt Blend Look how smooth is this even though we didn’t add the ice cubes yet Lets start to add the ice cubes gradually one by one

Make sure to run your blender or food processor for at least 5-7 minutes With pausing or resting your appliance in between Needed some more lemon juice (I used total of 1/3 cup of lemon juice in this recipe) Check the hummus Its great but I like it lighter and creamier

Add more ice cubes Perfect! thats what I was looking for! I ended up using 6 ice cubes but you can add more or less Like whipped cream! spreading this hummus is so satisfying! So light and silky

Keep in your mind that hummus will get thicker later when it gets cold or kept in the fridge Garnish with some chickpeas Get a wet fork Dip the back of it in smoked paprika And do as shown you can use other spices like cumin, sumac,chili powder..etc

Drizzle some extra virgin olive oil Lets dig in! OMG!! So Good! Thanks For Watching!