Every single time I post a recipe on this blog, I go through waves of nervousness, worrying, and anxiety. “What if they don’t like it?” “Is this recipe trendy?” “Soup in the summer?!” “Who cares??” It’s stressful. So when I say this is The Best Hummus, I’m minorly freaking out but also completely serious.
Do any other bloggers out there get nervous posting to the sprawling, forever fields of the Internet? What about social media? That one applies to everyone. Social media anxiety is a real thing. From FOMO (Fear of Missing Out) to memes that feel more like inside jokes I’m not a part of, social media can be a scary thing.
It’s important to remember that social media is everyone’s BEST representation of themselves. “Oh, that picture is terrible and showcases my double chin. Better post it to Instagram!” –Said no one, ever. Are my pictures the prettiest on the web? No. Are my jokes the funniest? Definitely not. But we all live in the same world with the same sun and moon and stars. We’re all human.
Woah, crazy introspective rant over. Shall we talk about hummus?!
When you’re going to claim something is the best, it better be the BEST. I’m not talking about decent, edible, pretty good, or even damn delicious. I’m talking about eat gross amounts without noticing, boyfriend loves it, tastes like heaven, the. freaking. best.
This hummus is…
- Creamy
- Smooth
- Light
- Flavorful
- Addicting
- Low fat
- Oil free
It can do no wrong. In my opinion, homemade hummus is always better than store bought. Make hummus at home, and it will automatically be among the better dips you’ve ever had. But take these extra steps and you will end up with the BEST.
- Cook your own chickpeas. You could skip this step. But canned chickpeas lack the flavor achieved by cooking beans with aromatics like garlic and onion. When cooking beans for hummus, significantly overcooking them ensures the beans are fall-apart tender.
- Peel the skins. I’m sorry what?! I know. I sound like a straight up crazy person. But the skins of the beans are tougher and gritty when blended. I’ve made this without peeling them. It’s fine. It’s ok. But on nights when I sit in front of the TV, popping chickpeas out of their tiny shell, the hummus always turns out incredible. You just have to trust me on this one.
- Skip the oil. Despite being touted for heart health benefits, even olive oil is nothing more than a healthy fruit stripped of all vitamins and nutrients. And this recipe certainly doesn’t need it. A healthy amount of tahini lends an unbelievable creaminess that takes this hummus over the edge.
Even with those additional steps between you and carrot dipping heaven, this hummus is dead simple to make. I whip it up every Sunday (starting by soaking bean on Saturday) along with the rest of my food prep. And then I eat it all on Monday. Kidding… But seriously it’s worth every tiny effort.
If you think I’m crazy [you’re right], don’t peel the chickpeas, but don’t come crying when it’s not The Best Hummus you’ve ever had. Can’t say I didn’t tell ya’ so! 😉
When you claim something is the best, it better be the BEST. That's why I'm not kitchen you with this recipe for The Best Hummus. Incredibly creamy, delightfully delicious and all without a drop of oil. Get ready to have your chickpea mind blown!
Ingredients
- 1 pound dried chickpeas
- 2 cloves garlic
- 1 small shallot
- ¼ cup tahini
- 3 Tbs. lemon juice
- ½ - ¾ cup water
- 1 tsp. + ¾ tsp. salt
- ½ tsp. fine pepper
Instructions
- Begin by covering the chickpeas by two inches in filtered water with a sprinkle of baking soda and soak at least 4 hours, preferably overnight. Add a few pieces of kombu (seaweed) for gas-alleviating affects, if you have it.
- Cook your beans in filtered water with 1 teaspoon of salt and the whole garlic cloves + shallot. I cook mine in a pressure cooker for 25 minutes to be sure they are ultra soft. Alternatively, cook beans in a pot of boiling water for at least two hours.
- Drain and rinse chickpeas and allow to cool. Pinching the beans between your fingers, pop the skins off of each one. You could also rub the chickpeas with a towel to remove some of the skins, although some may be missed and the beans may crumble and become messy.
- Add peeled chickpeas, tahini, lemon juice, ¾ tsp. salt, pepper, and ½ cup water to a food processor or high-powered blender. Blend for 5-10 minutes, scraping sides as needed, until completely smooth. Add more water as needed to achieve the right consistency. Chill in the refrigerator in a sealed container and enjoy cold.
