Snacks

November 22, 2021

The Best Hummus Recipe

The Best Hummus Recipe

Hummus is such a popular snack or topping for bowls and I have been loving it so much lately! This hummus recipe is hands down the best with its bold flavors, smooth texture and tangy finish. We garnish it with garlic confit for the extra garlic goodness we all love.

Get ready to say goodbye to store bought hummus because it's not only delicious but it only takes 15 minutes!

What is Hummus?

Hummus is a dip made from garbanzo beans (chickpeas), tahini, lemon, spices, garlic and olive oil that is packed with nutritional value. Hummus, like most dishes passed down through the ages, has a clouded origin. Some say it was created by the Greeks. Some say it was created by the Egyptians. Some say it came from Israel. Some say it came from  Lebanon. Wars have quite literally been fought over hummus. One thing that is for certain is that Hummus means chickpea in Arabic, which is obviously where the name is derived.

When you really break it down, hummus is basically chickpeas that have been pureed or crushed into a paste with ingredients added to it. While chickpeas, or garbanzo beans, are traditionally used, you can also make hummus using other beans or legumes such as lentils or fava beans. Hummus can be served with everything from pita, vegetables, or falafel.

Ingredients for the best hummus recipe

When we make our hummus, we love having bold flavors that shine through. To accomplish this, we add onions that we caramelize and add cumin and coriander to, toasting slightly, to bring out all of the flavors. They are then pureed into the hummus, along with garlic confit, to add a subtle sweetness and added deep depth of flavors. The result is a dip that has the complex flavors from low and slow cooking techniques while being rather quick to make.

In addition to the ingredients above and a few others, we love to garnish the hummus with:

  • Garlic confit
  • Extra-virgin olive oil
  • Paprika

Tips for making hummus

  • Spices: If there is a lot of the spices stuck to the bottom of the pan, deglaze the pan once more with ¼ cup of water to release the spices and add that to the beans.
  • Storing time: This homemade hummus will keep well in the fridge for about a week, as long as it’s in a tightly sealed container.

Let us know in the comments your favorite way to eat hummus with!

Cheers and eat well!

The Best Hummus Recipe

This complex tasting, yet easy to make hummus recipe will have you leaving the store-bought hummus on the shelves with it’s bold flavors, smooth texture, and refreshingly tangy finish.

Author:

Alejandra Diaz del Valle

Prep:

10

min

cook:

15

min

total:

25

min

serves:

8

Ingredients

  • 31 ounces (2 small cans) canned chickpeas/garbanzo beans
  • 4 tablespoons of chickpea brine (liquid in the can)
  • 2 tablespoons garlic confit
  • ½ cup tahini (sesame seed paste)
  • The zest and juice of 3 lemons
  • ⅓ cup extra-virgin olive oil
  • Salt to taste
  • 1 small yellow onion (peeled + julienne cut)
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander

To Garnish the Hummus

  • Garlic confit
  • Extra-virgin olive oil
  • Paprika

Instructions

  1. Open your cans of chickpeas and strain off the brine from the can, reserving about 4 tablespoons for pureeing. Transfer them to a large bowl, add the reserved liquid, and set aside.
  2. In the meantime, you will cut and caramelize your yellow onion. Julienne (knife cut) your yellow onion by cutting the ends of the onion off, cutting it in half, (through the core) and peeling both halves. Then, with the onion sitting flat side down on the cutting board, cut the onion into strips parallel to the core so you are left with thin onion strips.
  3. Put a large saute pan on the stove and heat it using the high heat setting.
  4. Once the pan is hot, about 1 minute, dd about 1 teaspoon of cooking oil to the pan and add the cut onions. Turn the heat down to medium-low and continue to cook the onions, moving them occasionally, for about 5 minutes or until they all start to look golden.
  5. When the onions start to become golden with subtle char on the ends, add about ⅓ cup of water to the pan to deglaze and continue cooking on medium-low heat until all of the liquid has evaporated and the onions are a dark gold color and appear slightly translucent.
  6. Once the liquid has evaporated and the onions are caramelized, turn the heat down to the lowest setting, add the ground cumin and coriander to the onions, along with the garlic confit, and stir to coat the onions. Continue to cook the onions, toasting the ground spices for 1-2 minutes until you can smell them.
  7. After 1-2 minutes, add the onions with the garlic and spices to the bowl with the chickpeas from earlier.
  8. Add the tahini, zest and juice of the lemons, salt and olive oil and toss everything together to combine.
  9. Using a food processor, puree the mixture until it feels smooth when you taste it.
  10. After all of the hummus is pureed, mix everything together and season to your liking with salt and additional lemon if necessary.
  11. Garnish by adding a “pile” of garlic confit into the center of the hummus and drizzle with garlic confit oil or extra-virgin olive oil and sprinkle with paprika.

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