There are probably thousands of hummus recipes out there but not many teach you how to make it silky, smooth and creamy like this one. It’s the perfect stand-alone dish but we love to eat it with seasonal vegetables like mushrooms and roasted eggplants or a heap in our salad bowls. This hummus makes the perfect dip so if you have carrots or croutons laying around your kitchen, thinly slice them and add them next to your hummus for the perfect side to your hummus dip.
But you know what really elevates this recipe? Our gluten-free keto crackers and this creamy hummus are a match made in heaven and the perfect pairing for your hummus platters. Order our keto crackers on our Madrid food delivery to stock-up in your pantry!
Vegan, GF, RSF
Prep time: 5 minutes
Cooking time: 1 hour
- 2 ½ cups / 500 g dry chickpeas
- ¼ cup / 75 g salt
- 2 tsp / 12 g baking soda
- ½ cup / 140 g tahini
- ¼ cup / 30 g olive oil
- 1 lemon, juiced
- 2 tsp cumin (optional)
- Aquafaba (chickpea water)
- In a bowl, add the chickpeas and cover with water. Soak overnight.
- In the morning, discard the water. In a large saucepan, boil water and add the chickpeas. Add the salt and baking powder and boil the chickpeas, which will take about 45 minutes to 1 hour (If you’re really in a rush you can always use pre-cooked chickpeas as well but it will be much creamier if you make it from scratch)
- Prepare an ice bath for the chickpeas.
- Once the chickpeas are boiled, drain the water. Reserve this water for later. Place the chickpeas in the ice bath. You’ll notice the chickpeas’ skin will rise to the top of the ice bath. Skim the skins and discard them.
- In a blender, on high, place the skinless chickpeas, tahini, olive oil, and lemon juice. Blend for 5 minutes. Add some of the reserved chickpea water to get a more silky texture.
It’s really as easy as that! Now make sure to drizzle some olive oil and sprinkle a generous amount of sumac and your vegetables (if you prefer to add them) and you have the perfect 5 minute recipe packed with all the plant-based protein you need to get you through the day. If you’ve recently switched to a plant-based diet and are in need of some inspiration check out our blog “From Meat to Green: The Veggie Alternatives to Get All the Protein.”