Classic Hummus
Traditional Hummus RecipeThis Classic Hummus is the purest, most basic recipe made with just chickpeas, tahini, lemon, garlic and good olive oil - it's insanely delicious and perfect just as it is. It’s a kitchen staple we always have on hand. It's simple, cozy and pure comfort food...Classic Hummus, where to start… this is our go-to traditional hummus recipe, made from scratch with dried chickpeas. Humble, vegan and incredibly delicious - we eat it fresh, slightly warm or chilled. Classic Hummus is the one we’ll always come back to and the ideal base for endless irresistible variations we can’t wait to share with you!
Ingredients
- 225 g dried chickpeas
- 15 g fresh lemon juice
- ½ tspn baking soda - for the soaking
- ½ tspn baking soda - for the cooking water
- 2 pinches seasalt - for the cooking water
- 1 pinch seasalt
- 100 g tahini
- 1 cloves garlic
- 2 tbsp virgin olive oil
- 3 pieces small ice cubes
- 65 g aquafaba/ chickpea cooking liquid
Instructions
- 8 HOURS BEFORE - Place the dried chickpeas and baking soda for the soaking in a pot. Cover with plenty of water and leave to soak for 8-12 hours (or overnight)
- After soaking the chickpeas, discard the soaking water and rinse the chickpeas. Put them in a medium pot, add the baking soda, and cover with water until the chickpeas are about 5 cm (2 inches) under water.Heat it over medium heat until it comes to a boil.
- Reduce to a low flame, cover with a lid and let it simmer for about 60 minutes, depending on your chickpeas, they should be super soft and almost melting in your mouth... Skim the foam regularly as it arises. It is formed by the proteins in the chickpeas and the baking soda.
- At this point, add some salt and stir so it dissolves well in the cooking liquid. The chickpea skins will loosen and rise to the surface - discard as many as possible. Turn off the heat and leave the pot uncovered for about 10 minutes so the steam can escape.
- Drain the chickpeas over a bowl, saving the liquid. Save some of the chickpeas for the final garnish of the hummus and transfer the rest to a food processor.
- Then add the tahini, garlic, lemon juice, ice cubes, salt, and a few tablespoons of the reserved chickpea cooking water (about 2 tablespoons per 100 g dried chickpeas) to the blender.Blitz until very smooth. Taste and adjust with more chickpea water, lemon juice and salt if needed.
- Spoon the hummus onto a plate or bowl and swirl it with a spoon. Top with the reserved chickpeas and finish with a drizzle of olive oil.Serve it with bread, crackers or cucumber slices - Enjoy your Classic Hummus!
Notes
- Some ice cubes: makes the hummus extra smooth, light and creamy
- Extra virgin olive oil: Aa drizzle on top at the end for extra taste and richness
- Lemon juice: adds freshness and a light tang
- Tahini: sesame paste that makes hummus creamy and rich
- Sea salt: brings out all the flavors
- Baking soda: helps soften the chickpeas while soaking and cooking
- Dried chickpeas: fresh, good-quality dried chickpeas, we use kabuli, give the best smooth and creamy hummus
Nutrition
Calories: 416.57kcal | Carbohydrates: 40g | Protein: 15.26g | Fat: 23.66g | Saturated Fat: 3.17g | Polyunsaturated Fat: 8.06g | Monounsaturated Fat: 10.88g | Sodium: 226.07mg | Potassium: 613.92mg | Fiber: 10.99g | Sugar: 6.12g | Vitamin A: 54.73IU | Vitamin C: 4.99mg | Calcium: 96.11mg | Iron: 4.67mg