Prepare creamy, smooth hummus using canned or dried chickpeas without peeling! This guide provides essential tips and tricks to perfect homemade hummus like a pro.
If your canned or cooked chickpeas aren't soft enough, boil them for about 20 minutes until they're mushy. This makes them blend up super smooth for that super creamy hummus texture. Drain them in a sieve to remove excess water.
Blend the chickpeas with tahini, garlic, salt, lemon juice, and half of the ice water/aquafaba until smooth. This step creates the flavorful base of the hummus.
Gradually add more ice water to reach your desired consistency. Adjusting the water content helps achieve the perfect creamy texture.
Taste and adjust the flavor to your liking. Adjust the seasoning, adding more salt, lemon juice, or other spices as needed.
Serve garnished with parsley, whole chickpeas, red chili powder, and a drizzle of olive oil for added flavor and presentation.
Notes
To cook dry chickpeas: Soak chickpeas in cold water overnight with 1/4 teaspoon baking soda per cup to soften. Drain, rinse, and cook in a large pot with water until mushy (1.5 to 2 hours). Remember to skim away any foam that appears on the surface while cooking. For further details, check cooking chickpeas from dried here!Check the blog post for serving ideas and tips on how to store your hummus!