Killer Hummus with Whole Chickpeas Recipe for Dinner
This ultra-creamy and garlicky hummus is the ultimate addition to your dinner spread. Made with tender chickpeas, tahini, and lemon juice, this recipe brings smooth texture and rich flavors that will elevate any meal.
Equipment
- Blender or food processor
Ingredients
- 1 cup dried chickpeas or canned chickpeas ; see note for substitution
- 3 ¾ teaspoons kosher salt plus more as needed
- 1 teaspoon baking soda
- ⅓ cup fresh lemon juice from 1 ½ to 2 large lemons
- 2 to 3 garlic cloves to taste, grated or minced
- 1 cup tahini
- ¾ teaspoon ground cumin
- 4 to 6 tablespoons ice water
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- Sweet or hot paprika for dusting
Instructions
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with water, making sure there’s plenty of water above the chickpeas since they’ll expand. Add a pinch of salt and let soak overnight. Alternatively, you can use a quick-soak method by pouring boiling water over the chickpeas and letting them sit for 2 hours. Drain and rinse before cooking.
- Cook the Chickpeas: Transfer the soaked chickpeas to a large pot and pour enough water to cover them by at least 4 inches. Stir in the baking soda and 2 teaspoons of salt. Bring the water to a boil, then reduce to a simmer. Cook the chickpeas until they’re very soft and almost falling apart, about 1 to 1 ½ hours. Drain them, reserving about 3 tablespoons for garnish.
- Start the Base: In a blender or food processor, combine the lemon juice, garlic, and 1 ¾ teaspoons salt. Let this mixture sit for 10 minutes to allow the flavors to meld. Add the tahini and cumin, then blend the mixture until it forms a thick paste. Gradually add the ice water, a tablespoon at a time, blending in between, until the mixture is smooth.
- Blend in the Chickpeas: While the blender is running, add the warm chickpeas and olive oil. Blend until the hummus becomes silky smooth, pausing to scrape down the sides of the blender as needed. This should take about 2 minutes. If the hummus is too thick, add more ice water or lemon juice, a little at a time, to reach your desired consistency. Taste and adjust the salt and seasoning as needed.
- Serve: Spoon the hummus onto a flat serving plate, spreading it out slightly with the back of a spoon. Drizzle with olive oil, sprinkle with paprika, and top with the reserved chickpeas for garnish.
Notes
- Canned Chickpea Substitution: Substitute 1 ½ cans (15 oz each) of chickpeas, rinsed and drained. Microwave them for 30-45 seconds to warm before blending. Use 2 to 4 tablespoons of warm water as needed in the blending step.
- Overcooked chickpeas yield smoother hummus, so ensure they are soft before proceeding.
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