Hummus
Servings: 6 people
- 2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas, or 1 cup / 200 grams dry chickpeas + 2 teaspoons baking soda
- ⅓ cup (80 grams) aquafaba the liquid in a can of chickpeas or the cooking liquid of chickpeas
- 2 tablespoons lemon juice
- ¼ cup (60 grams) cold water add more if necessary to reach your desired consistency
- ⅓ cup (80 grams) tahini from 100% hulled sesame seeds, light in color, and of pourable consistency
- 1 tablespoon olive oil extra virgin
- ½ clove garlic or more to taste
- ¾ teaspoon salt or more to taste
- ½ teaspoon ground cumin optional
- 1 tablespoon flat-leaf parsley chopped
- Set aside 2 tablespoons of chickpeas for garnish.In a food processor, combine 2 cans (15 ounces each) chickpeas (drained), ⅓ cup aquafaba, 2 tablespoons lemon juice, ½ clove garlic, and ¾ teaspoon salt. Blend for 3 minutes, scraping down the sides as needed.
- Add ⅓ cup tahini, ½ teaspoon ground cumin, and ¼ cup cold water. Blend for another 2 minutes.
- Pour in 1 tablespoon olive oil and some more water if needed. Blend for 2 more minutes, until smooth and creamy. Taste and adjust the salt and consistency by adding a little more water if needed.
- Spread the hummus on a plate or in a bowl. Use the back of a spoon to create a well in the center. Drizzle with olive oil, top with the reserved chickpeas, and sprinkle with 1 tablespoon flat-leaf parsley.
HOW TO PREP CHICKPEAS FOR THE BEST HUMMUS
Using Canned Chickpeas: If your canned chickpeas are firm, transfer 2 cans (15 oz each) with their liquid to a saucepan. Boil for 15 minutes until tender. Cool both chickpeas and liquid in the fridge before using.
Using Dry Chickpeas: Soak 1 cup (200g) of dry chickpeas in water for 24 hours. Drain, rinse, and boil them in a large pot with 2 teaspoons of baking soda and plenty of water (about 4 inches/10 cm above the chickpeas). Cook until very soft—almost falling apart—about 2 hours. Chill the chickpeas and their cooking water (aquafaba) in the fridge.
PRO TIPS
General tips
- Chill your ingredients the day before, if possible.
- Add ingredients step-by-step, as shown in the recipe.
- Use small, overcooked chickpeas for the smoothest texture.
- A food processor is best—it keeps ingredients cool.
- If using a blender, add 5 ice cubes and blend everything together for 2–3 minutes.
- Choose the smallest dry chickpeas for best texture.
- Boil with baking soda and overcook slightly.
- Chill chickpeas in their cooking liquid before using.
- If using canned, refrigerate the can in advance.
- Consider peeling larger chickpeas for extra smoothness.
- Use the chickpea cooking water or liquid from the can.
- Must be cold for a light, fluffy hummus.
- Adds flavor and creaminess—don’t skip it!
- Use light, pourable tahini made from hulled sesame seeds.
- Avoid dark or gritty types.
- Store in the fridge and stir before use.
- Use a mild, good-quality extra virgin olive oil.
- A little goes in the hummus, the rest on top.
- Optional—start small.
- Their flavor grows stronger as the hummus rests.
- Hummus should taste mainly of chickpeas and tahini.
