Authentic homemade creamy hummus is the ultimate dip from the middle east. Creamy and decadent with extra spices to enhance its flavor. Indeed, not all dips and snacks are created equal. It’s very hard to find good authentic hummus in a shop. Which is why you should spend 15 minutes of your time to make the best hummus. It is so rewarding when you have made it fresh and your family will definitely thank you. You can serve it with some melt in the mouth lamb or just perfectly on its own with naan bread or a fresh white bread. If your are trying to stay healthy then you could have it with celery and carrot sticks as a snack. I hope you enjoy it as much as we have. Everyone should have this authentic homemade hummus recipe that’s creamy and decadent in their recipe collection. Enjoy!
Tips for the Best Authentic Homemade Hummus
It’s all about getting your hummus as creamy as possible while keeping it light enough to swirl and pick up with bread. When my friend was in Israel she lived on hummus as the quality was so good. So we have spent the last few years trying out as many recipes as possible to make it as good as that memory and finally we have the perfect recipe that is creamy, light and bursting with flavor.
The key is baking soda, it raises the ph. in the water which helps break down the chickpeas helping them achieve a beautiful creamy consistency.
Tahini is a paste made from sesame seeds and it is the second most important ingredient in your hummus. Buy the best brand that you can as a bad tahini can ruin your hummus.
Fresh ingredients such as lemon juice, olive oil and spices. The fresher the ingredients the better your hummus will taste.
Authentic Homemade Creamy Hummus
- 400 grams Chickpeas drained
- 1 teaspoon Baking Soda
- 80 milliliters Extra Virgin Olive Oil
- 2 medium Garlic Cloves peeled and crushed
- 1 medium Lemon juiced and zested
- 3 tablespoons Tahini
- Wash the can of chickpeas thoroughly and put them in a pot with boiling water and 1 teaspoon of baking soda. Keep a few chickpeas for decorations at the end.
- Boil for 10 minutes. This will help loosen the skin on the chickpeas and break the firm texture down.
- Drain the chickpeas in a colander and shake to remove the skins.
- Place the skinless chickpeas in the blender with the garlic, lemon, tahini and blend until smooth.
- Slowly add the oil until you get the desired consistency. I think hummus should be thick and creamy in order to eat it with crudités and pick it up with bread.
- Taste and season with salt, if it needs it.
- Place your hummus in a bowl and drizzle olive oil over it and sprinkle with cumin and your favorite spices. Enjoy!
- Serve in a bowl and top with extra virgin olive oil and garnish with some cumin, paprika and some solid chickpeas.
- Some people prefer more garlic and tahini, some prefer less. Make the hummus to your own preference. I personally like garlic and tahini so I add more.
- Try it with different breads such as a nice soft white bread.