Creamy Hummus. Rules and Recipe

Name: Creamy Hummus. Rules and Recipe
Total time: 15 min
Yield: 10
Cuisine: Israeli,Lebanese
Ingredients: Chickpeas cooked: 250 g of; Tahina: 250 g of; Water: 200 ml of; Lemon juice: 1/2 lemon; Salt: 1 tsp. of; Garlic: 1 clove of; Cumin powder: 1/2 tsp. of

Features:

Cuisine:

15 min
Serves 10
Easy

Ingredients

250 g of Chickpeas cooked
Cooled chickpeas
250 g of Tahina
Light tahini
200 ml of Water
Cold water
1/2 lemon Lemon juice
Or, more to your taste
1 tsp. of Salt
1 clove of Garlic
1/2 tsp. of Cumin powder

Directions

I love hummus, but somehow I never set out to make it myself all the time. I thought it was a whole time-consuming task. You soak the chickpeas, boil chickpeas (I don’t accept canned chickpeas), cool them down, chop everything and mix it up. So I cooked it occasionally, more often I bought ready-made. Some good brands in Vienna offer hummus with the right texture and quite good taste and composition.

But one day, my friend asked me if I made hummus myself, I said that I didn’t often and then, I wondered why. Then, we went to Paris and happened to buy some very delicious hummus with pine nuts, the taste and texture of which I wanted to repeat.

Next came the process of studying the issue (including the history of origin, different variants of cooking, different cultures, etc., organization of production and test versions.

Now I make hummus myself and don’t buy it at all. No store bought hummus is comparable to homemade hummus. What’s more, I hardly spend any time on it. Here it is. I’m sharing it with you!

HUMMUS RULES:

Texture

The first important thing to know is that the texture of hummus can be anything. In some cultures, boiled chickpeas are lightly pounded in a mortar, leaving large chunks, sometimes even adding whole cooked chickpeas. In others, hummus is like a delicate white cream (I like it that way). Or, it could be anywhere on the texture scale, to your liking. The more tahini in the hummus, the creamier the texture will be. The flavor will also vary from a more tangible chickpea flavor to a more tangible tahini flavor. Try different variations and find your favorite. My favorite texture (in this recipe) is the weight of hummus=weight of tahini.

Soaking chickpeas

If chickpeas are soaked correctly, you can avoid bloating and gas. So don’t be lazy, soak according to the recipe, that’s my recommendation!

Boiling Chickpeas

There are two stages or types of boiling chickpeas, the 1st is for a salad and the 2nd one is for hummus. For a salad, hummus is boiled until soft, but it should still retain volume and some elasticity. If you want chickpeas for hummus, you cook them until they are super soft, at which point some of the beans will start to disintegrate. If you take a pea of chickpeas and squeeze it between your fingers, it will crush into mush without resistance. This softness will provide a uniform texture to the hummus.

In hummus recipes, most often, you will find baking soda added to the water when boiling chickpeas. It’s done to cook the chickpeas so that super-softness is obtained faster. However, this comes from the past, when there were no pressure cookers. With proper soaking and enough boiling time, for about one hour in a pressure cooker, no baking soda is needed.

Freezing chickpeas

To avoid the hassle of boiling chickpeas every time you want hummus, cook a larger amount and freeze whole cooked chickpeas in portions but without liquid. I always do this and freeze 250g of chickpeas whole without liquid. When you want hummus, take a portion of chickpeas out of the freezer and let them defrost. Then, 15 minutes and the gorgeous hummus is ready! As a reminder, 100g of dried chickpeas make just about 250g of boiled chickpeas.

Formula and order of grinding

If you want the perfect creamy texture in hummus, follow these rules.

For every 1 g of chickpeas and tahini, take 0.4 g of water. So for our recipe, 250g of chickpeas + 250g of tahini needs 200g of water.

If you want a more liquid hummus, you can always add more water.

Put the boiled chickpeas, all the water, salt, lemon juice, garlic and cumin in a blender. Grind everything into a smooth paste. The better you grind the chickpeas, the more uniform the texture of the hummus will be. Only now add the tahini, turn on the blender for mixing (slow mode) and wait until the mixture turns white, thickens and increases in volume. The perfect creamy hummus is ready! If you had added the tahini right away, the mixture would have thickened immediately and the chickpeas wouldn’t have been able to grind so well. Although in super powerful blenders, you can grind everything at once.

Storage

Ready hummus keeps in the refrigerator for about 3 to 4 days, that is, not super long. I do not advise freezing prepared hummus as the texture will not retain! So it makes sense to make it in small portions. A 250g of boiled chickpeas will yield two small bowls of hummus.

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Steps

1 Done	Dried chickpeas (from 100 g of dried chickpeas you get about 250 g of boiled chickpeas) rinse under running water, put them in a bowl, pour three times the volume of water, add baking soda and let stand for 12 hours. During this time, the chickpeas will double in size.
2 Done	Drain the water in which the chickpeas were soaked and rinse them under running water. It's a must! Put chickpeas in the pressure cooker, pour water to the pressure cooker's maximum mark (do not add salt!), bring to a boil and remove the foam. Then close the pressure cooker tightly according to the instructions and cook the chickpeas under pressure for one hour. After that, take it off the heat and let it cool down. Open the pressure cooker and drain the liquid. Next, rinse the chickpeas and let them cool completely. If you boil a large amount, freeze some of them in portions.
3 Done	Put the boiled chickpeas, all the water, salt, lemon juice, garlic and cumin in a blender. Grind everything into a smooth paste. The better you grind the chickpeas, the more uniform the texture of the hummus will be. Only now add the tahini, turn on the blender for mixing and wait until the mixture turns white, thickens and increases in volume. Taste it and season it to taste. Your perfect creamy hummus is ready! If you had added the tahini right away, the mixture would have thickened immediately and the chickpeas wouldn't have been able to grind so well. Although in super powerful blenders, you can grind everything at once.
4 Done	Hummus can be eaten immediately, but it's a good idea to leave it to cool for a few hours in the fridge to achieve the final texture and flavor. I sprinkle the top of the hummus with toasted pine nuts and/or Za’atar Spice Blend. Sometimes I add whole boiled chickpeas mixed with salt, spices and olive oil. To serve, you can drizzle hummus with olive oil and garnish it with coriander greens. Bon Appétit!