Introduction: The perfect recipe for a bowl of hummus is a hot debate that has gone on for centuries. A perfect bowl of hummus is subjective because individuals like their hummus with all different blends of flavors and spices. Relative to your geographical location, a perfect bowl of hummus might have cayenne peppers to add extra spice or it might have sweet onions for a sweet and savory taste. There are ancient recipes that date back centuries and each hummus store prides themselves on their special blend. One store might tell you that it is all about the peppers. Another store might tell you that it is all about the cilantro. Some hummus experts explain that the perfect bowl of hummus depends on how you smash and blend the chickpeas. Organic chickpeas, extra ripe chickpeas, locally grown chickpeas? What type of chickpeas that are used is also a commonly asked hummus related inquiry. Legend has it that in ancient times, hummus makers would blend their chickpeas with their bare feet. We have all heard of barefoot wine-making, how about bare-foot hummus blending!? There is a hebrew saying that translates to “on taste and smell one must not argue.” We encourage that hummus be a way to foster unity instead of division. However you like your hummus, we accept you and love you. Whether you like your hummus sweet or spicy, with or without eggs, with lemon or lime, you are welcome to our hummus blog community! That being said, below is a simple suggestion for what we think the perfect bowl of hummus consists of. Credit to “gimmesomeoven” online cookbook for this phenomenal recipe. Follow this recipe below for a creamy and tasty blend of chickpeas to make your hummus.
P.S. We suggest you blend the chickpeas with your hands not your feet 🙂
Chickpeas*: I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
Tahini: Since this ingredient is arguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
Lemon juice: Fresh, please!
Ground cumin: I absolutely love the added flavor of some cumin in hummus.
Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
Salt: I always use fine sea salt.
Cold water: This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.
*Or, as I mentioned earlier, feel free to instead use:
Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain. If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.
Then, of course, there are the toppings. For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.
*Credit to “gimmesomeoven.com” for the recipe