Best Hummus Recipe

Best Hummus Recipe

This hummus has to be one of the best out there. Its texture is soft and creamy.
The problem is that after you eat this hummus, you just can’t go back to eating the
store-bought kind — it’s so addictive!
I’m not just talking about the hummus — it’s also about the toppings I added.
All together, it becomes a wonderful dish you just can’t stop eating.
Its texture is also similar to Arab hummus.
I gave some tips on how to make the perfect hummus at the bottom of the recipe, I suggest you to read carefully.

3 Servings

Preparation:

1. Put the chickpeas in a bowl, cover with plenty of water and soak for 8 – 12 hours. It is recommended to change the water at least twice. If it is hot, it is better to soak in the refrigerator.

2. Strain the chickpeas, transfer to a pot, add 8 cups of water, add baking soda, boil and cook for about an hour until the chickpeas are soft and tender. It is recommended to skim off the foam that comes out, wash well and cool (do not throw away the cooking liquid).

3. Should I peel the chickpeas? Explanation in the tips below in section 4.

4. Set aside half a cup of chickpeas for addition number 2. Transfer the rest to a food processor and grind to a smooth cream. Add the rest of the ingredients and grind to the texture you like. If it is thick, add a little of the cooking liquid and most importantly, balance the flavors.

5. Transfer to a plate and spread in a circular motion a touch of paprika, a little cumin, cooked chickpeas and parsley.

6. Addition number 2:
Preheat oven to 200 degrees, mix the carrots with the oil, harissa and spices, spread in a pan and bake for about 25 minutes, add the chickpeas to the seasoning bowl of the carrots, mix well and mix with the carrots in the pan and bake for another 15 – 20 minutes.

7. Sprinkle paprika on the chickpeas, put a generous portion of the vegetables, sprinkle parsley, give a wipe with carrots or pita, Amal’a, how delicious.

8. Addition number 3:
Deep fry the cauliflower florets in oil until golden, strain a little, cool and mix with the rest of the ingredients, sprinkle paprika, put on top of the cauliflower florets and sprinkle parsley.

Tips for making the perfect hummus:
1. Buy small chickpeas, the recommended type is “Hadas”. You can also use the other kind of
chickpeas, it’s called: “What you have available at home”.

2. Soak the chickpeas in plenty of water, the grains “drink” the liquids. The most annoying thing is
waking up in the morning and finding out that there is no water left in the bowl, so be generous with the water.

3. Replace the water at least twice or even three times, it’ll only make the chickpeas better.

4. Now comes the most annoying part: The skin of the grains. Some people just give up and grind the chickpeas, but no matter how much you grind, you will still feel the skin. Therefore, I cook the
chickpeas for 30 minutes with baking soda on medium heat, transfer it to the sink and I wash it well.
While washing, rub the chickpeas, the skin comes off very easily. It only takes a few minutes, and about 90% of the skin is gone! I cover it with water again and I cook for another 30 minutes until the grains become soft and tender.

5. Soft and tender means that when you press the chickpeas with two fingers, it easily gets squashed.
Now you strain the grains, but don’t get rid of the cooking liquid. Set it aside in case you need it later.

6. When grinding the grains — be patient, it takes time to achieve a smooth puree. Now, add the rest of the ingredients. some like more or less tahini, it’s best to taste.

7. I make the hummus when it’s a little runny because it thickens over time. Still too thick? Use the cooking liquid of the grains from earlier.

8. And what about making in advance? Until the moment of the grinding, you can make everything in advance. (Not including the grinding itself) After that, everything should be made on the same day that you eat.

9. I recommend grinding the grains when they are a little warm.

10. Put a lot of toppings.