It took me quite some time to find an awesome recipe for the most perfect and creamiest hummus. That is the only reason why up to this date, there was no hummus recipe on The Green Creator. There’s nothing worse than a hummus that turns out to be just blended mashed chickpeas. Yuk! I didn’t know there were secrets to the perfect hummus. I only knew when a restaurant owner told me, and he served the perfect hummus. I ate plates of his excellent hummus so smooth and light that it could be confused with whipped cream. I put his secrets to the test and it works. It really works. Normally hummus turns out to be dry and the ‘’secret’’ would be to add more oil, but that’s not it!
The secret is something totally different and really simple and much more healthier than just adding more olive oil.
So I am going to tell you about perfect hummus, because hummus is important for vegans and vegetarians, but actually for anyone. It’s delicious! Hummus is not longer viewed as a dish from the Middle East, but a simple recipe to boost your healthy protein intake, make a delicious dip and just turn every meal into a divine meal. There are a lot of hummus recipes out there, that claim to be perfect and creamy but those are all wanna-be-hummus recipes compared to this recipe.
Not all of us have the time to cook our chickpeas. However, if you do have the time then cook your chickpeas. If you don’t have time, choose an organic jar (never from a can) with no added ingredients.
Then the first secret is to peel them. It’s as simple as that and it makes a world of a difference. Yes, my first reaction was that it’s too crazy for words and no one has time for that! But when I dedicated 10 minutes of peeling my peas and tastes the result I was convinced. I will always peal my chickpeas! Trust me on this one. Just peel.
Just think about it, those peels are going to be very hard to mill, and they will end up sticking out here and there destroying your silky creamy whipped cream-like texture hummus.
After cooking or rinsing the chickpeas from a glass jar, take a chickpea with the index finger and thumb and pressing slightly at the point closer to either edge of the chickpea, squeeze the chickpea into a bowl and discard the skin. You will get into tempo after a few chickpeas.
When you cook the chickpeas, cook them really well. They should be very soft and still keeping their shape, but you must be able to remove the peel almost instantly. The best way to find out if they are cooked to perfection is to see if you could mash it with a thumb. They should loose their crunchiness. And don’t add salt to the water. Salt does not allow them to soften sufficiently. So it’s best to use them unsalted and add salt later to have more control over the saltiness of the hummus as well.
This is the secret I have learned best. Because you learn best the rules you break. Water is the secret. This can be filtered water or the water left from cooking the chickpeas. This is critical to the perfect hummus.
You will add water as you puree and pulse your chickpeas because hummus has a tendency to thicken after a few hours, and so you want it to be on the thinner side initially.
- 225 gram of chickpeas
- 5 to 6 tablespoons olive oil
- 2 tablespoons tahini
- juice of half a large lemon
- 1 or 2 cloves of garlic
- 5 to 6 tablespoons of olive oil
- 10 tablespoons water
- pinch of Celtic sea salt
- After soaking the chickpeas overnight, cook them very well. Or if you use chickpeas from a glass jar rinse them well.
- Peel the chickpeas. Gently squeeze the chickpeas from the peel.
- Place all ingredients in a food processor, except for the water. Add the water if you already have a puree. Add enough water to make the hummus slightly on the thin side.
- Sprinkle with a little more olive oil and serve.