There’s many secrets to the ‘perfect’ hummus.
Some people say always use dried chickpeas, others say canned, and some people swear by a certain spice. So what’s the right way?
Well any way is right, whatever you prefer! I’m basing my hummus recipe off the one-and-only Goldie in Philadelphia. They’re known for having a small menu, but they do everything right. The owners of Goldie wrote a cookbook, Israeli Soul. They share the recipe for 5-minutes hummus. Also known as the approachable home cook method!
They mention another recipe where they use dried chickpeas soaked overnight, but I prefer this one because it requires zero planning ahead of time. Because sometimes you just want some hummus and don’t have time to wait overnight.
On to why I love this recipe…the tahini! It’s really the main star of the recipe, so make sure you use a good brand! One that is made with only ground sesame seeds. This hummus recipe uses a ton of tahini. It’s what makes the hummus creamy and not grainy or overly acidic, like some store-bought hummus.
You can spice up your hummus and add different seasonings, but I’m sharing the basic plain hummus. I love topping my hummus with a bit of za’atar seasoning and crushed red pepper flakes.
What’s your favorite thing to eat with hummus? Sometimes I enjoy chips and sometimes I try to be healthy and eat it with vegetables.
Make sure to save some hummus because next week I’m sharing a recipe for using the hummus, with a Mediterranean nacho recipe!
Are you going to make Tahini Hummus? Leave a comment below with any questions or suggestions, I love hearing your thoughts!
|Yield: makes about 2 cups|
using lots of tahini makes with hummus smooth and creamy.
- 1 clove garlic
- juice of 1/2 lemon
- 6 ounces tahini
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 to 3/4 cup cold water
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 to 1 tablespoon olive oil
- 1 teaspoon za'atar, optional
- 1/4 teaspoon crushed red pepper flakes, optional
- olives, optional
- In a food processor or high-speed blender add garlic, lemon juice, tahini, salt, cumin. Blend 1 minute until smooth.
- Slowly pour in the water until mixture is creamy and the color of dry sand.
- Blend in the chickpeas until everything is smooth and blended.
- Drizzle olive oil on hummus. Top hummus with optional seasonings of your choice.
images & text © North Coast Eats
adapted from Israeli Soul
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