How to Make the Creamiest Hummus at Home

This is how to make super creamy hummus at home, and it’s way easier than you’d think. 

Ingredients:
– Canned Chickpeas
– Baking Soda
– Lemon
– Garlic Cloves
– Tahini
– Olive Oil
– Salt
– Cumin (optional)

Step 1: Remove the Husks
Drain a can of chickpeas and add them to a pan with a teaspoon of baking soda. Cover with cold water, bring to a simmer, and let cook for 5-6 minutes. 

All of the husks will have floated to the top of the water, so use a perforated spoon to skim those out before rinsing your chickpeas well in cold water. 

Step 2: Blend the Hummus
Add your rinsed chickpeas to a food processor. Top with a little salt, the juice of one lemon, and two cloves of garlic before blending. 

Blend on for 7-8 minutes to fully incorporate your ingredients before adding a couple of heaping tablespoons of tahini. 

Blend again for about 3 minutes, and slowly drizzle a little olive oil into your hummus throughout that process. 

Remove your hummus to an airtight container and let it chill in the fridge for a couple of hours. 

Step 3: Plate & Serve
Add your chilled hummus to a bowl and use a large spoon to gently create a crater in the center of it. 

This is when you can add whatever seasonings or toppings that you enjoy most, but I’m keeping it classic— just a little cumin, and a whole lot of good olive oil in the center. 

Serve this with warm pita or veggies as an appetizer, or add it to your favorite wrap as an easy and delicious spread.

If you thought that good hummus was complicated to make, this recipe is for you. Save it, try it, and let me know what you think. 

– Chef Mike

#hummus #recipe #cookingathome #hummusrecipe

How to make the creamiest hummus. Super easy at home. Chickpeas. Drain it up. Cold water. Baking soda. After about 5 or 6 minutes of simmering, all of the husk is flowing up to the top. Rinse these off under cold running water. Throw them into your food processor. A little bit of salt, juice of one lemon, two cloves of garlic. You have to let this machine run for a while, 7 minutes, 8 minutes. Then we’ll adjust the flavors. We’ll add the tahini. Then you let it roll for about 3 more minutes. And the reason you don’t want to add the tahini first because of all the proteins that are inside, you’re just going to coagulate and you are never going to be able to get your hummus cream. You want to add just a little bit of olive oil at a time. This has been in the fridge for about 3 hours. This is a hummus canvas. You can add on from here, just not chocolate. Put your spoon in there. Turn it just like that. Then you fill it in. Very, very little cumin. Olive oil. And here it is. The creamiest hummus in less than 10 minutes.