Do you love hummus as much as I do? It's such a versatile dip! You can enjoy it plain or jazz it up with fun flavors. In this post, I'm sharing an easy hummus recipe perfect for beginners. Plus, I've got a few variations to get you started.
If you have time, use dry chickpeas from your closest bulk grocery store for a healthier version; since canned goods usually come with lots of sodium, which we should all avoid, it will also make it cheaper and end up with a creamier version. In this case, I suggest doubling your quantities so you have more Hummus for the week. Save 3-5 beans for decoration. If using canned chickpeas, jump to step 4.
Put your chickpeas to boil with the baking soda, which will make your chickpeas softer, and the pealing will come off more comfortable—nothing wrong with the pealing, but the less pealing, the smoother. If you have a pressure cooker, it should take about 30 minutes. If boiling on a regular cooking pot, allow for 60-90 mins. Reserve some of the water.
Allow the chickpeas to cool off and peel.
Drain the chickpeas and reserve some of the water from the cans. Put all ingredients except for the paprika, one garlic clove, some lemon juice, and a little olive oil in the food processor and mix until you have a smooth paste. First on low and then on high speed until smooth. You may want to stop at times to allow the food processor to rest.
Taste the mix and adjust the flavors, using salt, your left garlic clove, and lemon juice.
When you are satisfied, put it on a serving plate, mark it with a fork, drizzle with some extra olive oil, dust with paprika powder and top it with a couple of your saved 3-5 chickpeas beans and parsley, mint, or something green.
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Notes
Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
Dry White Wine, Citrus Aromas - Example: Pouilly-Fumé (Sauvignon Blanc), Haute-Loire, France.
White Wine Aged in Barrels, Flavors of Nuts and Spices (Fenugreek) - Example: Generoso (Sherry), Oloroso type (Jerez), Spain.
Carbonic Maceration Red Wine, Red Fruit Flavors - Example: Beaujolais Nouveau (Gamay), France.