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This is my favorite Arabic hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, I really do think it’s better than store-bought. Jump to the Easy Hummus Recipe or watch my quick video below showing you how we make it.
So, what’s the secret for making the best hummus?
It’s simple really. It’s the ORDER in which you add ingredients to your food processor. Seriously, it’s that easy. Basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!
Cooking Time: 15 min
Servings: 3, 4
Difficulty Level: Easy
Ingredients & Method for Arabic Hummus Recipe
1. Tahini Sauce – 1/3 cup good-quality
2. Cold Water – 2-4 tbsp
3. Extra Virgin Olive Oil – 2 tbsp
4. Cumin – 1/2 tsp (ground)
5. Salt (Namak) – 3/4 tsp
6. Garlic – 2 cloves (peeled and smashed)
7. Lemon Juice – 2, 3 tbsp
8. Chickpeas – about 400 grams – rinsed and drained
Optional toppings: Drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
1. In a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 1 minute or longer.
2. Now add Tahini sauce to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any Tahini stuck to the sides and bottom of the processor as necessary.
3. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your Tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
4. Now at this stage we will put the main ingredient of this recipe: well drained and over-cooked chickpeas. You may use the canned peas or boil these well before using.
5. Also add olive to the food processor.
6. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Sprinkle freshly ground cumin.
7. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Hummus Serving Suggestions: Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions: Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack. Slather it onto cute Crostini to serve as an appetizer. Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter with tzatziki, baba ganoush, Greek salad, and tabbouleh! Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich. Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!
If want to see video of this special recipe, then here is a link from my YouTube channel:
Must try for everyone. Would love to hear comments from you. If you have any recipe related question? Or if you have any issue with your cooking? Then please contact me in the comments section below.
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