Traditional recipes

Classic Chickpea Hummus

Classic Chickpea Hummus


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Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it's terrific on hummus, it's also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you've got the base recipe down, here are four more ways to riff on it.

Steps

  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)

  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

  5. Process until smooth, about 1 minute.

  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.

  7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.

  8. Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Related Video

Basically Chickpea Hummus

Reviews SectionI really love this recipe, it’s amazing, and added a bit of paprika powder for some kick. However I found it to be rlly thick and I prefer smoother hummus so I added a couple more tablespoons of water and olive oil and it’s perfect. 10/10 would recommend!!I like lemony hummus so added the pulp and a little extra juice. Threw in some cayenne and a bit of super flaky sea salt too while I was at it. This recipe will definitely go into my digital recipe box. Absolutely delicious!Tasty, simple! I think if I remake it I'll add a little more water to loosen it a bit.this is my favorite hummus recipe when i need a quick and easy hummus. my only complaint is it often comes out way too salty. omit the salt during the initial food processing and just add to taste at the end. you'll be glad you did, trust meAnonymousanchorage05/01/20Totally delicious and super simple to make. It usually comes out too thick for my taste (and admittedly I don't add that extra generous pour of oil when I serve it so that might be the reason). I usually end up adding 2-3 more tbsp of water at the end to make it creamy.AnonymousNew York04/30/20Just like what I get at the store! Which is good because they ran out. Added cayenne pepper for a little kick.QuaraMNtineMinnesota03/19/20AnonymousNEW YORK 01/16/20Really delicious, easy to make. I was proclaimed "so good at snacks" by all at the gathering :)AnonymousColumbia, SC01/10/20We added 1tsp each oregano, celery seed, paprika and red pepper flakes; doubled the garlic and lemon juice; added 1/4 kalamata olives and enjoyed with lots of olive oil on top to go from 3☆ to 4-5☆!Absolutely loved this recipe! Super simple and easy to make, and very easy to customize based on your own tastes after you make it once. A new go-to for me!kaylayestalToronto12/11/19Disappointed. Too dry, too thick. Needs....something more. More lemon? more cumin? more garlic? less tahini?? Flavor is rather bland and much too thick. I'll go back to Hubert Keller's recipe.AnonymousSan Francisco12/07/19Great recipe! If you want to change this up and give it a little something special, add some caramelized onions to each serving. It's an awesome combo.AnonymousGrand Rapids, MI09/08/19Completely amazing and simple hummus recipe! I’ve tried hummus recipes from so many places and this is so far above the rest. Plus it only took 10 minutes to make. Keep on killin it, Claire!AnonymousColumbus, OH07/02/19very nice recipe, when i made this- it was a bit strong,( i had used fresh ground cumin seeds), and i know i will make this again, its best to tinker with the ingredients to adjust for personal flavor preferences, but its the best recipe i've ever enjoyed making. TY!elaine62fort myers, fl06/18/19Far too much tahini. The tahini should be a supporting ingredient, not the primary flavor. The salt was overbearing as well. Salt should be added last, gradually, to taste, not all at once with the other ingredients. I thought better of it but did it anyway. Between the tahini and the salt I will not be using this recipe again.AnonymousDenver, CO06/03/19Meant to say even if it DOES contain cumin below...AnonymousBoston MA USA04/30/19I didn't make this (yet), but responding to "eyeroll" ELYSS who was responding to LALAPNW: While cumin figures prominently in many curry recipes it is not a necessary ingredient. Curry powder is a blend of many spices, and comes in almost infinite varieties. Each curry powder can have different component spices, in differing amounts--making each curry blend unique. So perhaps LALPNW makes their own curry blend without cumin, or perhaps they prefer the blend of spices in their curry (even if it does not contain cumin) rather than straight up cumin? Was the 🙄 really necessary?AnonymousBoston MA USA04/30/19Forgot - for those complaining about the page format, there's a link at the top of the page to "hide all images".This is a great recipe - the ingredients are beautifully proportioned. It's even better made with dried and home-prepped chickpeas, and absolutely stellar if you use a high-powered blender, like a Vitamix, should you have one lying around 😋, instead of a food processor. It makes the hummus truly silky smooth.If you use tinned, DON'T throw away the liquid (aquafaba): there's so much you can do with it (Google is your friend)[email protected] - what do you think is in curry powder? 🙄Made this last night using "Quite Possibly the Best Chick Peas" as the base. This was so incredibly good I made a second batch! We ate the whole thing using roasted carrots, cauliflower and sweet potatoes as the dippers! Wow! It was great today for lunch and I can't wait to have it after work as a snack (or maybe even as dinner) - it's that delicious!!! Even my finicky fiance devoured it! I can't wait to try the other hummus recipes too.Debbie_hearts_artOrlando, FL02/08/19This was the best hummus I ever ate! And making it was super easy. Definitely will make this again.canberkemriTurkey02/03/19I love the recipes, but the pages are impossible. Could I suggest one of your staff open a page as a regular user who wants a recipe to follow/print/and or save as a PDF? Vast waste of time. Compare to other recipe sites that, even if they have too many large photos, at least jump you to a plain & simple recipe. This feels like a graphic novel.Can't print the recipe. Too many pics clowning up the works. Why the blog style? The HUGE pics are a little much. I can figure out how to make a recipe without 15 pics of nothing to help me. How about being able to print out the recipe without a pic shadow on top of the instructions? That would help.AnonymousCarmel, California09/24/18This is so GD good. I’m not a fan of cumin so I use some curry powder instead and YUM. So much better than store bought! Drizzling with extra olive oil is a must, This is my go to hummus recipelalapnwPortland, OR07/15/18Very authentic recipe similar to my favorite hummus recipe from "Food from the Arab World" by Marie Karam Khayat and Margaret Clark Keatinge which I purchased in Beirut in 1968.Eileen BobbittCalifornia02/20/18


Watch the video: The Freshest Authentic Hummus Ever! Made Live to Eat.. (May 2022).