The BEST Homemade Hummus Recipe
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- Hey, guys, it's Beckyfrom thecookierookie.com,
and today I'm here with one
of our all-time favoritedips, homemade hummus.
With all the game days coming up
and family get-togethers, holidays,
Christmas, Thanksgiving, dips are a must.
We need that hearty foodaround the table in order
to get everyone together and having fun
but that doesn't meanit has to be unhealthy.
Hummus is a great alternative
because you can dip it with fresh veggies,
it's got fresh ingredients
but it's also not horrible for you.
Everybody at the party loves hummus
and we're here to make the best,creamiest, homemade hummus.
I just got back from Israel
so I have a couple tips andtricks that you're gonna love
and I cannot wait to show you.
Let's get started.
We're starting by puttinggarlic, lemon juice,
and salt in a food processor.
This homemade hummus does have a few steps
but don't let that intimidate you,
we're gonna go through really slowly
and show you each step as we go.
It's very easy, it's justa little bit involved.
This step we're goingto pulse until combined
and then we're gonna let it sit in a bowl
to let the garlic bloomand breathe a little bit
before straining it out.
So let's do that and then wecan move on to our next step.
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Okay, so we have combined ourgarlic, salt, and lemon juice
and we're gonna put it in this bowl
and let it just sit andbloom until we're ready
to use it about 10 minutes from now.
Okay, so after this hasset for about 10 minutes
and the garlic has had time to infuse,
we're going to pour it over a strainer.
We don't need the chunksof garlic in the hummus,
the infused lemon juice will do the trick.
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And we can set this aside,
we're gonna use thebigger bowl for the rest.
Just take a spatula and press this down,
you wanna get as much liquid out
of the garlic as you possibly can.
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Just keep processing until you feel like
you've gotten all the liquid out.
(clanking)
Okay, it's getting really dry
so I think we're about ready.
So I can set this aside
and this strained garlic lemonjuice is gonna go right back
into the food processor.
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(juice trickling)
Let's talk about the starof the show, the chickpeas.
Everybody knows chickpeasare the base for hummus
but we have a few easytricks to get the skins off,
which is the most time-intensivepart of making hummus.
We're just going to boil thechickpeas in about two inches
of water with baking soda.
The baking soda changesthe pH of the water
and helps to remove theskins through a process
of skimming the top and getting the skins
and all of the excess thatcomes off the chickpeas over
and over again, very easilythe skins will come off.
You don't have to remove all the skins,
and, in fact, you don'thave to remove it at all
but removing the skins makesthe hummus that much creamier
and so much different thanwhat you can buy at the store.
It really is an extra special step
in making this homemade hummus.
So we have already removed most
of the skins from these chickpeas,
you can see that thereare a few skins left
and that's totally fine.
If you wanna remove all the skins, you can
but you definitely don't have to.
We're gonna set these aside
for one more minute whilewe process the next step.
My favorite ingredient in hummus is tahini
and when I was just inIsrael a couple weeks ago,
which was the trip of a lifetime,
the biggest thing I learned was,
not all tahinis are created equal.
A good quality tahini should be pourable,
not thick like peanutbutter, much smoother
and should be light in color.
There are all different kinds of tahinis
but a lot that we can buy atthe store in the States is not
as good of quality asyou might get overseas.
This was my favorite tahini from Israel.
The brand that you can buy
at the markets when you'rejust walking down the street
and you can actually buy it on Amazon,
which was so exciting whenI got home and realized.
I actually bought my mom a bottle.
I love the little pigeon symbol
and that's how you can tellwhich one you wanna buy.
Get it right off Amazon,it's not expensive
and it makes all the difference.
As you can see, this tahini's not thick,
it's very creamy, it's got a great flavor
and it makes all the difference
in the perfect homemade hummus
so I hope you give it a try,
it's worth that two-day shipping.
I've linked to this brandboth below in the comments
and also in my blog postso be sure to check it out
if you have a couple extra minutes.
We are going to process the tahini
with some red pepper flakes and cumin
and the lemon garlic in thefood processor, to start,
and we're gonna add alittle bit of ice water.
And tahini is just sesame seed butter,
if you didn't know what that was.
We actually got to see it madein Israel and it was so cool.
It's in all sorts of desserts
and savory recipes in Israeliculture, absolutely delicious.
You can also just dipbread in it, just as is.
We're gonna add cumin
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(glass bowl clanks)
and some red pepper flakes.
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We're gonna pulse just four tofive times to get it started
and then we're gonna adda little bit of ice water.
(food processor pulsing)
As we add our ice water,
we're actually gonnahave the motor running
and we're just gonna addabout a tablespoon at a time
and make sure it doesn'tseize up as we go.
If you need a little bitmore than a fourth cup,
that's okay.
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Okay, and now it's timeto add the chickpeas,
the most important part.
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Once we have our chickpeas added,
we're just gonna pulse untilas creamy as you'd like it.
If you need to add a littlebit more ice water, feel free.
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I like to stop and scrape down the sides
and make sure we're gettingeverything fully incorporated
and it already has a great consistency
so we're on the right track.
It smells so good.
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Okay, we're almost there,it's getting so creamy.
I don't think we needto add any extra water
but if you notice thatyours is a little too thick,
just add a little bit extra,
one to two tablespoons of water.
Okay, I think this is fullycreamy and ready to go.
I'll show you what it looks like.
Perfect.
We're just going to place it in a bowl,
garnish, and we're ready to serve.
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So much creamier when you use good tahini
and add that ice water, itmakes all the difference.
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Healthy game day, here we come.
Just wanna make it pretty.
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We'll garnish with a littleolive oil, just a bit.
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(glass clinks)
Parsley,
pine nuts, of course, myfavorite garnish for hummus.
(calm acoustic music)(glass clinks)
And a little smokey paprika.
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We're ready to serve.
Hop over to thecookierookie.comfor the full recipe.
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Homemade Hummus is so creamy, so flavorful, and so healthy too! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. So easy and it tastes good with just about everything! FAVE TAHINI TO USE: https://amzn.to/2IYbeBa FULL RECIPE: https://www.thecookierookie.com/homemade-hummus-best-hummus-recipe/ PIN FOR LATER: https://www.pinterest.com/pin/317714948711540003 INGREDIENTS: 3 15 ounce cans chickpeas, drained 2 teaspoons baking soda 3-4 cloves garlic unpeeled 1 teaspoon flaked sea salt or kosher salt 4-6 tablespoons freshly squeezed lemon juice 2/3 cup Tahini Click for my FAVE Tahini from Israel (by way of Amazon) ¼-½ teaspoon ground cumin 1/8 teaspoon crushed red pepper red pepper flakes Good olive oil Toasted Pine Nuts optional Chopped parsley optional Smoked or sweet paprika optional Serve with Pita Chips and Crudités