I’ve noticed when it comes to hummus, there are typically two camps of people. Those who like it super light and creamy and those who prefer it a little thicker, and more dense. I am definitely a fan of the former. Maybe that’s a result of being lucky to have had so many store bought varieties available at grocery stores in the states, which are usually more on the creamy side. Also, I find the softer and fluffier it is, the easier it is to scoop up with a nice piece of pita bread or cucumber round. Which is pretty much the point, right? Unless you are so in love with it, you just eat it by the spoonful like the youngest hummus fan in our house. She can’t get enough.
And when you’ve found a healthy food your somewhat picky kid likes, you make it a lot. And find lots of things to put it in or on. So as a result, I’ve streamlined a quick and easy way to make our Favorite Hummus. Because it might surprise you to know hummus is not something you can easily buy ready-made here in Istanbul. It’s available on many mezze menus (the small little plates often sold at fish restaurants,) but you can’t just go and pick up a tub of it at the store. I may have seen it once or twice at specialty stores but it looked quite thick and it was a tiny jar.) I had it once at a steak restaurant where it most resembled the kind I like and thought it would be easy enought to buy from them. But once you see how simple this is to make, not to mention a lot easier on the wallet, you’ll understand why I just make it myself.
To make our hummus, I have used both canned chickpeas as well as dried chickpeas boiled at home. I generally use the ones I cook myself in the Instant Pot as there are no organic canned chickpea options here. And I like to go that route when I can. As far as texture, when I’m cooking chickpeas for hummus, I tend to cook them to really really tender, as opposed to having more of a bite to them which we prefer for salads. The canned varieties tend to fall somewhere in the middle. And work just as well. One thing I like about using home cooked chickpeas, is I get to use the cooking liquid, or aquafaba, in the hummus instead of just water and it adds nice flavor. With the canned ones, I drain and rinse them well and don’t save that liquid as I’m not sure exactly what might be in it.
One thing I always try to do no matter which ones I’m using is, if I’m not pressed for time, is to remove that outer skin/ layer once they are cooked. This really results in a superb texture. With that said, I’ve done it many times in a hurry skipping that step and no one in my house noticed. But if you’re aim is to impress or you’re entertaining, maybe plan a little ahead so you have time to do that. The other little extra step I like to do, is saute the garlic in the olive oil before adding it to the chickpeas. I find the flavor of the raw garlic to be just a tad overpowering in hummus and this tones it down a bit. But skip this step if you like raw garlic.
Give this a try, I know you won’t be disappointed. And if you have a favorite trick to making your own hummus, or variation on the classic, please do share. Oh, and f you like pumpkin, I think you’ll also love my recipe for Pumpkin Hummus as well.
Favorite Hummus Recipe
A simple, super creamy hummus recipe perfect for scooping up with a big piece of pita bread, carrot sticks, cucumber rounds or just by the spoonful.
Ingredients
- 2 tbsps extra-virgin olive oil
- 1 clove garlic, smashed
- 1 can chickpeas, drained & rinsed (1 3/4 cups chickpeas drained)
- 1/4 cup ice cold water (or chickpea liquid from home-cooked chickpeas)
- 3 tbsps tahini
- 3-4 tbsps fresh lemon juice
- 1/2 tsp kosher salt
- 1/8 tsp ground cumin
- fresh ground pepper
- 2 tbsps more ice cold water, if needed
Instructions
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In a small saucepan, heat the 2 tbsps olive oil then saute the garlic for a minute or two until fragrant. Set aside.
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Add the drained & rinsed chickpeas to a food processor (or high-powered blender.) Pulse the chickpeas until they are processed down to very tiny little pieces and won't blend any more. Scrape down the sides of the bowl.
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Then add the garlic and oil, 1/4 cup ice water (or chickpea water,) tahini, 3 tbsps lemon juice, salt and cumin. Process on high for about 2-3 minutes until smooth and creamy. Taste and add the extra tablespoon of lemon juice if desired, salt & pepper if needed. Then also add the extra 2 tbsps of ice water if the hummus needs thinning out. Process another minute or so.
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If serving immediately, transfer the hummus to a serving dish, garnish with a little more olive oil, a sprinkle of paprika, or aleppo pepper, parsley or toasted pine nuts.
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If storing for later, transfer to a sealable container and refrigerate up to 4 days. Alternatively you can store the hummus in an airtight freezer-safe container for about 2 weeks. (Thaw in the refrigerator and give a good stir when ready to serve.)
Recipe Notes
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- For a super creamy hummus, take the skins off the chickpeas by spreading them on a sheet pan then rolling your palm over the tops. The outer layer should loosen making it easier to pull off.)
- If cooking the chickpeas yourself, don’t toss the cooking liquid also known as the aquafaba. You can use it in place of the water for more flavor or in other recipes that use aquafaba.
- If cooking the chickpeas youself, overcook them a little as softer chickpeas will yield a slightly smoother hummus.
