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- 2 tablespoons vegetable oil
- 3 teaspoons kosher salt, divided
- 1/2 cup tahini (sesame seed paste)
- 6 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
Place chickpeas, vegetable oil, 1 tsp. salt, and 8 cups water in the pressure cooker pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 35 minutes and press Start to cook.
Let pressure release naturally. Remove lid and strain chickpeas, reserving 1/2 cup cooking liquid. Transfer chickpeas to a food processor and pulse to purée. Add reserved cooking liquid, tahini, lemon juice, garlic, and remaining 2 tsp. salt. Process until smooth, about 8 minutes. Pulse in olive oil and serve, or chill for at least 2 hours to let flavors meld.
The BEST Hummus Recipe
This is the BEST Hummus recipe that’s not only fast and easy, it’s also super creamy and delicious. Made from a handful of fresh ingredients, including chickpeas, tahini, lemon juice, olive oil, cumin and garlic, it comes together in less than 3 minutes in your Vitamix.
Of course, you can make hummus in a food processor as well, but it’s ultra creamy when made in your Vitamix (and that’s my preferred method).
Hummus, oh how I love thee. I love hummus in all the different flavor variations, including roasted red pepper, roasted beet, green hummus, roasted cauliflower hummus, artichoke, roasted garlic, sun-dried tomato, basil pesto and more.
But there’s nothing quite like the classic hummus recipe. It’s versatile, delicious and can be used as a dip or spread in just about anything. And homemade hummus? Well that’s just the freshest, tastiest hummus you’ve ever eaten. Once you make it, you’ll never go back to store-bought. Promise.
What is the origin of Hummus dip?
The traditional Hummus originates from the Middle East and it is made from cooked then mashed or pureed chickpeas blended with tahini, lemon juice, olive oil and flavored with garlic and spices like cumin or paprika.
A lot of speculation abounds for the origin of the authentic hummus recipe, which in some cases it is claimed to be Greek. Being Greek myself and a hummus addict I would love to claim that too, but the truth is that even though hummus is served in many restaurants in Greece and is reminiscent of Mediterranean dips, I couldn’t be sure about its origin. The fact is, that because hummus has been around for so long, and in so many different variations, the exact origin may be difficult to track.
One very similar dip to hummus that originates from Greece is actually fava dip (click for recipe) from the island of Santorini.
That being said, the one fact that is indisputable is that hummus is delicious and the rest is history. So instead of fighting over the origin of the authentic hummus recipe, lets get started preparing your own homemade hummus with this super easy hummus recipe! And while you are at it, might as well start preparing some warm pita breads (click for recipe)!
How To Make Hummus
Begin by draining the chickpeas in a colander (no need to rinse them). You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.
Next, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic, salt, spices and 1/3 cup of the canning liquid in the bowl of a food processor.
Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. The hummus should just hold its shape when you drag a spoon through it.
Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with the reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!
DAIRY-FREE | VEGAN | GLUTEN-FREE
Abu Hassan claims there is no secret to his hummus, but it definitely tastes very different than any other hummus I have ever tried. So, I tried to come up with what I think is a very close contender with baking soda as my secret ingredient!
If you love tahini, you should also try my tahini dressing recipe!
ISRAEL HUMMUS INGREDIENTS
This recipe has the following ingredients:
Related Recipe: Israeli Tahini Toast
- 1. Put everything except the parsley in a food processor and begin to process add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
- 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
The All-important Tahini
The chief reason people called me out on my naively subpar hummus recipe was the lack of tahini. I never knew how to whip it properly for a smooth hummus, so I would forgo it entirely.
That is before some handy instruction and hummus education from Zahav: A World of Israeli Cooking by Michael Solomonov. It’s a great cookbook, full of stories and truly delicious recipes.
While Solomonov’s cookbook is about Israeli cooking, hummus is a dish with roots across the entire Middle East region. Read more on the history of hummus at NPR: Give Chickpeas a Chance: Why Hummus Unites, and Divides, the Mideast.
The trick is to whip the tahini with garlic, lemon juice, and ice water to make a tahina sauce, and then add the chickpeas. This recipe follows the same formula, with some slight adjustments on salt, which can always be changed per your tastes.
Another vital note: tahini paste is NOT the same as Chinese sesame paste. Tahini paste is much lighter in color and smoother in consistency. Chinese sesame paste is darker, more toasted, and has a firm, almost sandy texture.
The Only Authentic Hummus Recipe You'll Ever Need
Hummus isn't a complicated thing to make at home. But there's a trick that can help take your homemade hummus from a decent attempt to the best hummus you've ever had. It's a very simple insider secret: adding baking soda to the water when boiling chickpeas. That's it, that's the simple hack that will ensure your hummus is incredibly creamy every time. Baking soda helps break down the chickpea skins and ensures the beans are soft and easily break apart when blended with the other ingredients.
This hack works best when using dried chickpeas, because you'll be soaking them overnight and then boiling them, adding baking soda both times and giving it ample time to work its magic. But if you end up using canned chickpeas, you can do a quick-boil in water with some baking soda and achieve similar results. In any case, you'll definitely notice the difference in the final product.
Makes 3 cups
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