How to Make Ultracreamy Hummus

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and maintains creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar flavor with a healthier profile.

Rinse 2 cans of chickpeas under cold water.

In a pot, combine 6 cups of water and 1/2 teaspoon of baking soda, then add the rinsed chickpeas.

Bring the pot to a boil, then lower to a simmer and cook for about 20 minutes until chickpea skins float to the top and beans are soft.

While the chickpeas simmer, mince 4 cloves of garlic and soak them in 1/3 cup of lemon juice with 1 teaspoon of salt for 10 minutes.

Strain the garlic from the lemon juice after 10 minutes to remove bits of garlic.

Strain the cooked chickpeas and rinse them under cold water to cool them down, swishing to remove skins, aiming to get about 3/4 cup of skins off.

Save 2 tablespoons of whole chickpeas for garnish.

In a food processor, add the chickpeas, strained garlic lemon juice, 1/4 cup of water, and 1/4 teaspoon of cumin. Blend for about 1 minute.

Add 1/2 cup of tahini and 2 tablespoons of olive oil to the food processor and blend for another minute until smooth and silky.

If the hummus is too thick, add 1 tablespoon of water at a time to thin it out.

Prepare vegetables for serving: cut carrots on the bias, slice radishes in half, and slice Persian cucumbers in half.

Cut wedges from thick pita bread for serving.

Transfer the hummus to a platter, smoothing it out with the back of a spoon.

Garnish with the saved whole chickpeas, a sprinkle of cumin, 1 tablespoon of parsley, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens