Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, ultracreamy hummus. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Made your recipe and it came out ultra creamy. I always use a food processor and no way it it this creamy unless you remove the skins. I had super creamy hummus at a Lebanese restaurant and I could not imagine how they got it that way.
Ultracreamy Hummus is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Ultracreamy Hummus is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook ultracreamy hummus using 9 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Ultracreamy Hummus:
- Make ready 2 (15 ounce) cans chickpeas, rinsed
- Prepare 1/2 teaspoon baking soda
- Get 4 garlic cloves, peeled
- Make ready 1/3 cup lemon juice (2 lemons), plus extra for seasoning
- Make ready 1 teaspoon table salt
- Take 1/4 teaspoon ground cumin, plus extra for garnish
- Make ready 1/2 cup tahini, stirred well
- Get 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Prepare 1 tablespoon minced fresh parsley
The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. Easy hummus recipe, complete with expert tips and a step-by-step guide for the best, authentic, ultra creamy hummus!.
Steps to make Ultracreamy Hummus:
- Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat.
- Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes.
- While chickpeas cook, mince garlic using garlic press or rasp-style grater.
- Measure out 1 tablespoon and set aside; discard remaining garlic.
- Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes.
- Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Drain chickpeas in colander and return to saucepan.
- Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins.
- Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan.
- Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins.
- Transfer chickpeas to colander to drain.
- Set aside 2 tablespoons whole chickpeas for garnish.
- Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
- Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.)
- Season with salt and extra lemon juice to taste.
- Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin.
- Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)
And a couple of tricks will ensure you achieve the best hummus ever–thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well. Creamy Avocado Hummus. find the printable creamy avocado hummus recipe here, or scroll to the recipe card below. It's like guacamole and hummus had a baby! Smoky Sweet Potato Hummus This hummus recipe is the classic traditional Lebanese hummus that I grew up eating.
So that’s going to wrap this up with this special food ultracreamy hummus recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
