September 12, 2024 | POSTED IN

Creamy Hummus

a brown ceramic bowl filled with hummus and sprinkled with paprika and olive oil surrounded with pita bread on a wooden table

For years, I’ve been making this version of Chef Michael Solomonov’s creamy hummus—a staple at many of our gatherings. It’s leagues ahead of store-bought hummus, and after perfecting it, I had to share it here. One key tip: you simply can’t achieve the same rich, velvety texture with canned chickpeas. Trust me, cooking them from dry is easy, and overcooking them slightly will give you that irresistibly smooth texture. Garlic and cumin play supporting roles in this recipe, so feel free to adjust them to your taste.

Ingredients

  • 1 cup dried chickpeas (garbanzo beans)
  • 2 teaspoons baking soda (divided)
  • ⅓ cup freshly squeezed lemon juice
  • 2 garlic cloves, crushed or grated
  • 1 ½ teaspoons salt (to taste)
  • 1 cup tahini (sesame paste)
  • 1 teaspoon ground cumin (to taste)
  • Paprika (for garnish)
  • Olive oil (for garnish)

Method

1. Prepare the chickpeas: The night before, soak the chickpeas in a bowl of water with 1 teaspoon of baking soda (this softens them). The next day, rinse thoroughly and place them in a pot. Cover with several inches of water and add the remaining teaspoon of baking soda. Bring to a boil, then reduce the heat to medium and simmer for 1 to 1 ½ hours, or until the chickpeas are very soft and slightly mushy. Drain the chickpeas.

2. Prepare the garlic and lemon: While the chickpeas cook, combine the lemon juice, garlic, and ¼ teaspoon of salt in a blender or food processor. Let this mixture sit for about 10 minutes to mellow the sharpness of the garlic.

3. Blend the tahini: Add the tahini and remaining salt to the garlic-lemon mixture. Blend until it forms a thick paste. With the blender running, gradually add ¼ to ½ cup of ice water, blending until the mixture becomes smooth and creamy.

4. Add the chickpeas: Once the chickpeas are cooked and drained, add them to the blender. Blend until the hummus is perfectly smooth, stopping occasionally to scrape down the sides. Add additional water, a tablespoon at a time, if needed to achieve a light, fluffy texture.

5. Adjust the seasoning: Taste and adjust the seasoning as needed. You may want to add more salt, cumin, or lemon juice depending on your preferences.

6. Serve: Transfer the hummus to a serving bowl or plate. Drizzle with olive oil and sprinkle with paprika for a finishing touch. Serve with warm pita bread, raw vegetables, or crackers.

 

WINE SUGGESTIONS

Sauvignon Blanc: The bright acidity and citrus notes of our Occasio Sauvignon Blanc complement the creaminess of hummus and can balance out the richness of the tahini. Its crispness also pairs well with the lemon and garlic flavors.

Rosé: A dry, crisp rosé, especially our Occasio Rosé made with Grenache, works wonderfully with hummus. Its light fruitiness and acidity make it a refreshing match without overwhelming the flavors of the dip.