这最好的Hummus is lusciously creamy, yet somehow light and fluffy.It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
I went home determined to learn how to make magnificently creamy hummus. First, I took the fancy flavorings out of my other hummus recipes to make plain hummus. It was dense, a little gritty, and harshly garlicky. I was so disappointed.
互联网的赞扬,一名以色列厨师named Michael Solomonov makes thevery bestHummus. It’s so good that Bon Appetit named his hummus their 2015 Dish of the Year. That’s some serious hummus.
He cooks his chickpeas with some baking soda, too. According toBon Appetit.那baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
overcooked chickpeas对我来说似乎是一个很有希望的想法。你看，我曾经试图用奇迹暗中煮熟的鹰嘴豆制作鹰嘴豆，他们制作了可怕的鹰嘴豆。无论我混合鹰嘴豆山多久，那些被欺骗的鹰嘴豆neverblended into creamy oblivion.
Plus, baking soda helps break down the chickpea skins, which means you donotneed to peel off the skins individually. Who has time for that?! I bet you don’t have time to soak your chickpeas overnight and cook them from scratch like Solomonov, either.
Here’s my time-saving solution: Just boil canned or leftover cooked chickpeas with baking soda for twenty minutes.
You can see the difference that baking soda makes in the photo below. See how the chickpeas on the right are popping open more? They are significantly softer in texture as well.
这鹰嘴豆are ready to go after a quick rinse under cool running water, which rinses off the baking soda flavor and cools the chickpeas so your hummus doesn’t develop a weird outer film.
你对此感到兴奋吗？You can have this incredible hummus now-ish, not tomorrow! No chickpea peeling required.
I have a few more tips and techniques to making great hummus, so read on or scroll down for the full recipe and variations.
How to Make the Best Hummus
想从头刮擦你的鹰嘴豆？You sure can—see the recipe notes.
Can you over-cook your chickpeas in an Instant Pot?我不建议它 - 你最终会乱七八糟的鸡肉捣碎，堵塞你的通风口和鸡肉饭的水坑，围绕着你的即时锅。我从经验中说话。
All tahini is not created equally. When I was in Israel, Israelis’s spoke of tahini, or “t’hina,” with reverence. I learned that the best tahini comes from Ethiopia. Store-bought tahini in the U.S. varies widely in flavor, with some of them so bad that they’ve ruined my hummus.
My favorite brands of tahini?我不得不尝试Solomonov的最爱，翱翔。I found it onAmazon（affiliate link) and I have to say that it is worth it. Second favorite?Trader Joe的有机Tahini那which is made from Ethiopian sesame seeds like Soom’s. Whole Foods 365 used to be my go-to, but I encountered a few bad jars that tasted so bad, I’m afraid to try again.
Don’t skimp on the tahini, either—you need to use 1/2 cup tahini per can of chickpeas for rich and irresistible hummus. I once toured an enormous hummus production facility and learned that they often reduce the cost of producing store-bought hummus by using less tahini. Sneaky!
Store-bought lemon juice always tastes stale and sad, and it will make your hummus taste stale and sad. Buy lemons and your humus will taste fresh and delicious. I almost always add another tablespoon of lemon juice to my hummus for extra flavor before I plate it, but I’ll leave the tang factor up to you.
This is another trick from Solomonov—if you mince the garlic in the food processor or blender with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. I tried it before and after, and he’s right! Here’s严重吃的科学解释F或者why this works.
如果你愿意，孜然是微妙的，提供一些“JE NE SAIS QUOI”。这是普通鹰嘴豆食谱中的常见成分，使鹰嘴豆族更加特别。
This hummus recipe is plain (and by plain, I meandelicious), but you can blend any of the following in with the chickpeas to make variations.
- 绿色女神Hummus：3./4 cup loosely packed fresh, leafy herbs
- Sun-dried tomato hummus:3./4 cup oil-packed sun-dried tomatoes, rinsed and drained (from one 6.7-ounce jar)
- Toasted sesame hummus:在Hummus的1/2茶匙，加上1茶匙淋上顶部
- Sprinkle of ground漆树那which is gloriously sour and deep pink, or paprika, which is basically flavorless but offers a splash of color
- Chopped fresh parsley
好的，让我们做一些鹰嘴豆座！I’m dying to hear how this hummus turns out for you. Please let me know in the comments and tell me if overcooking your chickpeas makes all the difference!
You can also share a photo of your results on Instagram with the hashtag #cookieandkate so we can all see your results.
Watch How to Make Hummus
- Prep Time:20.minutes
- Cook Time:20.minutes
- Method:Food processor
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
- 1can (15 ounces) chickpeas, rinsed and drained, or1½杯cooked chickpeas
- ½ teaspoon小苏打（如果你正在使用Chickpeas）
- ¼ cup柠檬汁（来自1½.T.o2lemons), more to taste
- ½ teaspoonF一世ne sea salt, to taste
- ½ cup芝麻酱
- 2T.o4.T.ablespoons ice water, more as needed
- ½ teaspoonground cumin
- 1T.ablespoonE.XT.R.a-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or周格酱，撒上地面的sumac或paprika，切碎的新鲜欧芹
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Add the tahini 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.
- 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.)
- 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.
How to cook dry chickpeas in a hurry for this recipe:In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.