Heavenly Hummus

The best light, fluffy, nutty hummus ever! This is the "final final" of all the hummus recipes I have attempted! Forget store-bought tubs—this is the only hummus recipe you’ll ever need. By gently boiling the chickpeas, we achieve that elusive, ultra-creamy, restaurant-quality texture without any tedious manual peeling. It’s light, vibrant, and comes together in just minutes. Perfect for dipping, spreading, or simply enjoying by the spoonful, this "Heavenly Hummus" is about to become a staple in your kitchen.

Heavenly Hummus

Ingredients:

• 3 cans of chickpeas, rinsed and drained

• 1 teaspoon baking soda

• 1/3-1/2 cup lemon juice (more to taste)

• 2 large cloves garlic, roughly chopped

• 1 teaspoon fine sea salt, to taste

• ½ cup tahini

• 3 - 4 tablespoons ice water, add as you go until you get the perfect consistency

• 1 teaspoon ground cumin (more if needed)

• 1 tablespoon extra-virgin olive oil

• Top with sweet (not smoked) paprika

  
  

Directions:

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue simmering for about 10-15 minutes, or until the chickpeas look puffy and their skins are falling off. They will be pretty soft.

2. Fill the pot with cool water and skim easily skim off some of the skins by pouring out just the top of the water, stirring occasionally. The peels will float to the top and easily pour out of the pot. Repeat until a good amount of skins are gone.

3. In a mesh strainer, drain the chickpeas and set aside.

4. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can meld, ideally 10 minutes or longer.

5. Prior to adding the tahini, stir it well to completely incorporate all the oil with the tahini paste. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

6. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

7. Add the cumin and the drained, over-cooked chickpeas to the food processor. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

8. Taste, and adjust as necessary—Tweak it to your liking adding more lemon, cumin, and salt if necessary!

9. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with olive oil and sweet paprika! Enjoy with your favorite fresh vegetables and toasted breads or crackers!

10. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.