This is a very fast and foolproof way to make super creamy velvety smooth hummus. My preference is to use cooked dried chickpeas, but if you don't have any ready or just plan on using the canned version I highly recommend the Goya version. If you have an Instant Pot you should be making your own dried legumes at home, they really are that much better.
Add some chili flakes for garnish to let others know it's got a kick!
Start with a couple of quick pulses and blend on medium until you can continously rotate the hummus.
Juicy on the bottom with the spices and and garlic
Super Creamy Hummus - Makes 4 Cups
Simply add the ingredients to the blender liquids on the bottom and then the chickpeas and blend until smooth. If you need to thin the mixture add the reserved water from the first can. It might appear a bit loose initially, but it will tighten when chilled. I usually wait at least 2 hours, overnight is best. Don't be afraid of the garlic amount, the poaching process makes it super mild. Obviously this is a base and you can take this anywhere you like add some sumac, pine nuts, Garam Masala, Forty Spice, etc. Serve with pita, chips, or veggies.
2 15oz cans of chickpeas reserve 1/2 can of the water
juice of 1 lemon
1/3 cup of tahini
1 tsp sesame oil
1 T toasted cumin seeds ground fine
1-2 tsp salt - the canned chickpeas will only need about 1
1 T chili garlic paste *optional but highly recommended
#hummus #chickpeas #mediterraneandiet #vegan #fiber
Can I make the same recipe but with soaked cannellini beans?