Creamy Lemony Hummus

 In Cooking with KAKE, Dairy Free, General, Paleo, Recipes

Everyone seems to have a hummus recipe. Some are made from canned beans and some from dried beans. People have different ideas of hummus perfection. My idea of hummus perfection is a super smooth and creamy hummus that has lots of lemon. This hummus is my ideal!

When making hummus, small changes in technique can make huge differences in outcome. For me, the most important technique is to make the hummus with warm beans. The best way to achieve this is to make the hummus with dried beans and mix it immediately after cooking the beans. If you prefer to use canned beans you can warm them in the microwave for a minute or two. It makes a huge difference.

While you are warming the beans, warm the garlic too. It will mellow out the flavors and helps avoid the harshness of raw garlic.

This hummus is best served warm or at room temperature. If you plan to refrigerate it, make it a little thinner because it thickens as it cools. When you serve it, let it come up to room temperature or warm it for a minute in the microwave.

Creamy Lemony Hummus

1 1/4 Cup Dried Garbanzo Beans

8 Cups Water (divided)

1 teaspoon baking soda

1 1/2 teaspoons Coarse Sea Salt (divided)

2 Cloves Garlic

1/2 teaspoon Ground Cumin

1/8 teaspoon Cayenne Pepper

1/2 Cup Tahini

1/2 Cup Lemon Juice

1/4 Cup Olive Oil

Soak the Beans

Place beans in a large saucepan and cover with 4 cups of water. Add baking soda, cover, and let sit for 12-24 hours.

Cook the Beans

After 12-24 hours, drain out the soaking water. Add the soaked beans back to the saucepan and cover the with 4 cups fresh water and add 1 teaspoon of coarse sea salt. With the lid on the saucepan, bring to a boil over high heat. Once boiling, reduce heat to medium low and cook for 1 to 1 1/2 hours. You want the beans to be very soft. You are technically over cooking them which is perfect for super creamy hummus.

Blend the Hummus

Remove beans from heat and using a slotted spoon, transfer the hot beans to a food processor. Keep the cooking water in the saucepan, you will need it later.

Place the garlic in a microwave safe dish and heat for 30 seconds. Mince the warmed garlic or press through a garlic press and add to the beans in the food processor.

Process the beans for 1-2 minutes until smooth. You may need to scrape down the sides of the food processor. Add the cumin, cayenne, remaining 1/2 teaspoon of salt and tahini. Process until blended, then add the lemon juice. With processor running, slowly pour the olive oil through the feed tube. Taste the hummus. If it need a little more salt, add it now.

Start the food processor again and slowly add reserved cooking water 1/4 cup at a time until hummus reaches your desired consistency. Remember that it will thicken up as it cools, so it is better to add a little extra cooking water. I usually use 1/2-3/4 cup of the cooking water.

Serve immediately. You can refrigerate this for up to 1 week, but know that it is best served warm or at room temperature.

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