The creamiest hummus is so easy with my tips and tricks. Fast and easy it's great for wraps, sandwiches, appetizer dip or right off your spoon! With a quick Israeli-style salad on top it can be a super healthy meal!
Course: Appetizer, lunch, Snack
Cuisine: Middle Eastern
Keyword: appetizer, dip, hummus, vegan
Author: Kiki Simpson, Healthy Sexy Kitchen
1lemonjuiced, plus more to taste
3cupscooked chickpeas (or chana dal)cooked and cooled, save cooking water - see notes* If using canned, you will need 2 14oz cans.
½teaspoonbaking sodaoptional, see cooking chickpeas instructions
½poundtomatoes, dicedI used cherry tomatoes.
½poundEnglish or Persian cucumbersseeds scooped out and diced
¼cuponion, diced small
⅓cupparsley and/or mintchopped fine
2tablespoonsfresh lemon juice
½teaspoonsaltor to taste
1teaspoonground sumacoptional - may use paprika
For Cooking Chickpeas
If using Chana Dal, place 1.5 cups of dry dal in either a pot or in a pressure cooker and add enough water to cover plus 2 inches. Optional to add a bay leaf and ½ teaspoon baking soda. Cook until very soft. Drain in a colander over a bowl to reserve cooking water. Chill or set aside to cool. Chill about ¼ cup of cooking water.
If using canned chickpeas, dump entire contents of 2 cans into a pot and simmer, adding more water if needed, for about 10-15 minutes or until very soft. Drain in a colander over a bowl to reserve cooking water. Chill or set aside to cool. Chill about ¼ cup of cooking water.
If using whole dried chickpeas, soak the chickpeas in a large bowl of water with ½ teaspoon baking soda stirred in for several hours or overnight. Rinse and add to a pot or in a pressure cooker and add enough water to cover plus 2 inches. Optional to add a bay leaf. Cook until very soft. Drain in a colander over a bowl to reserve cooking water. Chill or set aside to cool. Chill about ¼ cup of cooking water.
Smash garlic cloves and remove skins. Smash and grind to almost a paste with the salt using your knife and a cutting board. Add to the lemon juice in a small bowl and let sit for 5-10 minutes. Make Israeli Salad while chickpeas cool.
Add cooled chickpeas, tahini, garlic/salt/lemon mixture, cumin, and paprika to a food processor (or blender) and process until well blended. If too thick, add chilled chickpea cooking water, a tablespoon at a time until desired consistency. If grainy, add an ice cube or two and continue processing until smooth. This will take about a minute with chana dal or up to 5 minutes when using whole chickpeas.
Taste and adjust salt, lemon or spices as desired.
Serve by placing into a shallow bowl or platter and smoothing the top with a spoon to get some canals. Drizzle with a good extra virgin olive oil, top with a generous amount of Israeli salad and then garnish with sumac and parsley, if using.
For Israeli Salad
Combine all salad ingredients in a bowl and set aside, stirring occasionally, until serving.