A twist on our all-time favorite. Just hummus and add greens! Creamy, yummy, flavorful, healthy and delicious!
- Chickpeas are what makes hummus, hummus. They’re a great protein-filled legume that is a wonderful base for our favorite dip. You can use dry or canned chickpeas for this recipe.
- Got time? Start with dried chickpeas and take credit for hummus from SCRATCH.
- Quick version: 15-ounce can of chickpeas (also called garbanzo beans) drained and rinsed
- Tahini is a sesame seed paste. Complementing the chickpeas perfectly, the quality of the tahini is essential. It creates a beautiful nutty and earthy flavor in the hummus.
- ¼ cup tahini
- LEMON + LIME JUICE
- Use only freshly squeezed citrus. This brightens the tahini and gives it that lovely lightness and fresh flavor to round out the tahini notes.
- 1 large lemon + 1 large lime
- OLIVE OIL + SESAME OIL
- Without this, your hummus is technically oil-free. So if you’re into that sort of thing, feel free. It’s not necessary, but I like all the oil. A generous drizzle of oil stops the hummus from drying out and adds that extra bit of creaminess.
- 2 tablespoons olive oil, 2 tablespoons sesame oil + more for serving
- The green! Cilantro adds a pungent, bright, lemony, and a little peppery flavor to the hummus.
- Cilantro contains vitamins A, C, and K, folate, potassium, and manganese. Researchers have found that cilantro may provide health benefits such as reducing the risk of heart disease, diabetes, obesity, and seizure severity, as well as raising energy levels and healthy hair and skin. I mean… bring on the cilantro!
- At least 1 bunch of roughly chopped fresh cilantro (or parsley - if you have any cilantro haters that only taste soap in their cilantro)
- This one makes the grummus have a more complex profile adding a bit of a mint pepper flavor.
- I like plain cilantro sometimes, but depending what we’re pairing it with, add basil just to be extra!
- Basil has compounds that can help to alleviate anxiety and depression, increase your ability to think clearly, and lower the risk for age-related memory loss. Essential oils in basil, including eugenol, linalool, and citronellol, can help to fight inflammation in the body.
- ¼ cup roughly chopped fresh basil (or as much as you want to taste!)
- Fresh roasted garlic. Don’t substitute the fresh. Do roast for the full depth of flavor.
- 5 large cloves
- 2 teaspoon sea salt, more to taste
- A touch of cumin to add flavor
- A touch of cumin to add flavor
- The water MUST be cold. This is the key ingredient that will help the hummus whip up and become super luscious and creamy.
- 1 to 2 tablespoons water, optional
- Save some olive oil and chopped herbs for the garnish!
You can use either dry or canned chickpeas. If using dry chickpeas, soak them overnight.
Turn on your oven and roast your garlic in a tinfoil.
Soaked or canned chickpeas - cook them in a pot of boiling water until nice and soft (about 10 minutes). They will have a little peel on them that will come right off when you gently squeeze them with your fingers, or when you roll them gently in a clean kitchen towel. No need to obsess about getting all the skins, but do make an effort! This is going to give the hummus that smooth and creamy texture.
Start with your tahini and lemon juice in your food processor or blender. Process for about one minute.
Add the olive oil, cilantro, garlic and salt. Process for another minute.
Add half the cooked chickpeas. Process for a minute.
Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and quite smooth, about 1 to 2 minutes more.
If hummus is too thick or hasn’t blended into the creamy oblivion of your dreams, drizzle in the cold water until it reaches your desired consistency.
Scrape the hummus into a serving bowl. Drizzle with olive oil and sprinkle with chopped herbs.
Store in an airtight container. Refrigerate for up to one week.
Photo Credit: Jess Choosing Chia