I didn’t realize how imperfect was all the hummus I ate, before I tried it in Israel. I was on a tour in Jerusalem and I had about 5 minutes to grab something to eat. So I bought hummus “to go”. They put me some of the hot whole chickpea on a bottom and topped it with the most delicious and silky hummus ever. Fresh pita bread was still warm so I couldn’t resist to start digging into this perfection.
It’s not that I was super hungry. It was indeed the smoothest, silkiest hummus ever. And quite tangy too. Since that moment I was desperate to recreate it at home.
I’ve read billions of posts and almost everywhere it says that you have to peel chickpeas. What? No chance man, I’m not that kind of person who will actually do that. Others say you have to put baking soda in cooking water. But I’m using leftover water for my precious aquafaba and I don’t want to spoil it or to make unhealthy.
Finally I’ve read that you have to process chickpeas while it’s still hot, so the skins are softer and more easy to break. I tried. It was better, but still not satisfying. You can see the texture on this picture:
Then I gave up and decided to try adding baking soda. But I put it in soaking water only and cooked chickpeas in fresh. And FINALLY I saw the result. Chickpeas cooked really fast. I didn’t expect that so I actually overcooked it. At that is a trick. There was no more skin to peel cause it was already mushy.
My hummus finally turned out smooth even though my food processor is old and weak. Also I added 2/3 C of tahini so even the color was whiter like it supposed to be. Yay!
Let’s make it!
Soak chickpeas in water with baking soda for 8 hours or overnight.
Drain, rinse, cover with fresh water and cook for 45 min to 1 hour.
Meanwhile blitz garlic and lemon juice in food processor. Let it sit for 10 minutes. Drain the liquid and discard the solids. Pour it back in food processor together with tahini, salt and a little bit of chickpea cooking liquid. Blend until smooth. Add hot chickpeas and blend pouring chickpea liquid as needed until you reach desired consistency.
Serve drizzled with olive oil, topped with fresh parsley and smoked paprika. It goes perfect with my Homemade Pita Bread.
PrintPerfect hummus for lazy people
Easy way to make silky hummus without peeling chickpeas.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 3 cups
- Category: Appetizer, Snack
- Cuisine: Mediterranean
Ingredients
- 1 C dry chickpeas
- 1/2 to 2/3 C tahini
- 4 garlic cloves
- juice of 1 1/2 lemon
- 1/2 C chickpea cooking liquid
- 1 tsp salt
- 1 heaped tsp baking soda
Instructions
- Soak chickpeas in water with baking soda for 8 hours or overnight.
- Drain, rinse, cover with fresh water and cook for 45 min to 1 hour.
- Meanwhile blitz garlic and lemon juice in food processor. Let it sit for 10 minutes. Drain the liquid and discard the solids.
- Pour it back in food processor together with tahini, salt and a little bit of chickpea cooking liquid. Blend until smooth.
- Add hot chickpeas and blend pouring chickpea liquid as needed until you reach desired consistency.
- Serve drizzled with olive oil, topped with fresh parsley and smoked paprika.
Notes
It goes perfect with my Homemade Pita Bread.
Nutrition
- Serving Size: 1/2 cup
- Calories: 286
- Sugar: 5.2g
- Sodium: 427mg
- Fat: 16.4g
- Saturated Fat: 2.2g
- Carbohydrates: 27.6g
- Fiber: 8.4g
- Protein: 11.1g
- Cholesterol: 0mg
Keywords: hummus, chickpeas, snack, vegan, vegetarian, Israeli, Mediterranean
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