BEST Hummus Recipe From Scratch | Smooth, Velvety, Ultra-creamy

Soak 1 cup of garbanzo beans in plenty of filtered water for about 8 hours or overnight.

Transfer pre-soaked beans into a heavy-bottom pan and cover with water a few inches above the beans.

Bring to a simmer over medium-high heat, cover, and cook for about 1 to 1.5 hours until the beans are soft and creamy.

Toast desired amount of pine nuts in a dry sauté pan over medium heat for about 2 to 3 minutes, tossing frequently, then set aside.

Chop cherry tomatoes, cucumbers, purple onions, and Kalamata olives for the Greek salad.

Crumble goat's cheese on top of the salad, add chopped parsley, drizzle with olive oil, and season with salt and pepper. Mix and set aside.

Once the chickpeas are cooked, remove the skins by covering them with cold water and rubbing them vigorously with hands until the skins float to the top. Remove as many skins as possible.

Drain the chickpeas and transfer them to a food processor or blender. Pulse on low speed and scrape the sides with a tamper to reincorporate beans.

Add 1/2 cup of extra virgin olive oil a little at a time to help with blending, then add juice of 1 lemon, salt, pepper, and about 1/2 teaspoon of optional cumin.

Add 3 cloves of garlic (or adjust to taste) and blend, tasting to adjust garlic as needed.

Incorporate 1/2 cup of tahini and continue blending. If the texture thickens, add iced water a teaspoon at a time until desired consistency is reached.

Taste and adjust salt, spices, lemon, or garlic as needed.

Spread hummus on a plate, top with toasted pine nuts, paprika, and sumac.

Serve with Greek salad and gluten-free pita bread.

Equipment Needed

Dietary

Allergens