Choose between the perfect hummus recipe, or a quick five minute hummus recipe.
And if you’re interested, read on how I developed these recipes.
The Perfect
Hummus
RECIPE
Equipment
- Food Processor (a stick-blender or a regular blender can also be used, but may not produce the same results).
Ingredients
- 270 g drained & rinsed canned chickpeas
- 1/4 tsp baking soda
- 1 small garlic clove
- 4 tbsp lemon juice (48g)
- 4 tbsp ice cubes (48g)
- 1/2 tsp table salt (double if using kosher salt)
- 1/3 cup tahini (75g)
Instructions
- Drain and rinse a can of chickpeas. Add to small pot with 2 cups of water and bicarbonate.
- Cook on high for 20 minutes, or until all water evaporates.
- Add garlic, lemon, and salt in a mixer. Mix for 10 seconds.
- Add the cooked chickpeas and the ice cubes. Mix for 4 minutes, scraping down the sides every minute.
- Add the tahini. Mix for 10 seconds.
- Serve with olive oil, paprika, or cumin.
Notes
- It is really important that you rinse canned chickpeas. Do not skip this step.
- If you’re doubling or tripling this recipe, consider mixing in batches, based on how big your food processor / blender is.
5-minute
hummus
RECIPE
Equipment
- Food Processor (a stick-blender or a regular blender can also be used).
Ingredients
- 270 g drained & rinsed canned chickpeas
- 1 small garlic clove
- 4 tbsp water (48g)
- 4 tbsp lemon juice (48g)
- 1/2 tsp table salt (double if using kosher salt)
- 1/3 cup tahini (75g)
Instructions
- Drain and rinse a can of chickpeas.
- Add garlic, lemon, water, and salt in a mixer. Mix for 10 seconds.
- Add the rinsed chickpeas. Mix for 90 seconds, scraping down the sides every 30 seconds.
- Add the tahini. Mix for 10 seconds.
- Serve with olive oil, paprika, or cumin.
Notes
- It is really important that you rinse canned chickpeas. Do not skip this step.
- If you’re doubling or tripling this recipe, consider mixing in batches, based on how big your food processor / blender is.
RECIPE
DEVELOPMENT
While developing this recipe, eight questions were asked:
- Is there a noticeable difference in flavor between canned and dried chickpeas?
- Is it necessary to rinse canned chickpeas?
- Does processing garlic in an acidic environment affect its flavor or properties?
- How significantly does baking soda impact the texture of chickpeas or hummus?
- Does using ice cubes instead of room temperature water make a meaningful difference in hummus preparation?
- What is the optimal processing time for hummus in a mixer?
- What are the effects of overcooking chickpeas to the point of dissolution?
- Should chickpeas be completely cooled in the refrigerator after cooking before using them in hummus?
The Variables
Canned vs. Dried Chickpeas (Flavor and Convenience)
The quality difference between canned and dried chickpeas is minimal. Canned chickpeas offer convenience, while dried are more cost-effective but require more prep time. If you make hummus frequently, consider cooking and freezing dried chickpeas as a canned substitute.
Rinsing (Flavor)
Rinsing canned chickpeas is crucial for good flavor. Skipping this step results in not-so-great hummus. Don’t be tempted to use the chickpea water (aquafaba) thinking it will enhance flavor – it usually doesn’t taste great.
Garlic & Lemon Processing (Flavor)
Following J. Kenji Lopez Alt’s advice, I purée garlic directly in lemon juice. While I didn’t notice a significant difference, this technique theoretically prevents sharp, pungent compounds, resulting in smoother garlic flavor.
Baking Soda (Texture)
Baking soda has the most significant impact on texture. Overcooking chickpeas with baking soda dissolves the skins, eliminating the graininess often found in hummus.
Ice Cubes (Texture)
Adding ice cubes instead of water creates a lighter texture and color. While I’m not certain of the scientific explanation, the results are noticeable.
Processing Time (Texture)
Longer processing time yields smoother hummus. I recommend processing for at least six minutes, much longer than the typical two to three minutes.
Overcooked Chickpeas (Texture)
Overcooking chickpeas alone doesn’t improve texture. However, when combined with baking soda, it results in beautifully smooth hummus.
Chickpea Temperature (Texture)
I found no benefit in cooling chickpeas before processing. If using ice cubes, processing hot chickpeas directly can be advantageous.
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