Description

Super creamy Hummus Two Ways is just so much better home made than store bought!
This one is based on the fantastic version from Cookie and Kate, who did all the research to find all the tricks for you.
I’m adding Beetroot to the basic version here, which gives it not just a lovely pink colour, but also an earthy sweetness that goes so well with the chickpeas.

Ingredients

Units Scale

1 can (15 ounces chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas)
1/2 teaspoon baking soda (For cooking the chickpeas)
1/4 cup lemon juice (from 1 1/2 to 2 lemons, more to taste)
1 medium-to-large clove garlic (roughly chopped)
1/2 teaspoon fine sea salt (to taste)
1/2 cup tahini
2 to 4 tablespoons ice water (or more as needed)
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil

For the Beetroot version:

1 medium sized cooked and peeled beetroot
1.5 tbsp Date Syrup (Or Pommegranate Molasses)

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Instructions

Garlic:

Use a garlic press or the flat side of a knife with a pinch of salt to mash the garlic. A fine garlic mash is what you’re aiming for, and a food processor may not achieve this.
Once the garlic is finely pureed, add it to your food processor and top it with salt and fresh lemon juice. Let it sit for a few minutes to mellow while you cook the chickpeas.

Chickpeas:

If using dried chickpeas, soak them overnight, then cook with baking soda until they are super soft and easy to mash with a spoon. Some of them should literally dissolve. The cooking time may vary depending on the age of your chickpeas, so be patient.
For canned or jarred chickpeas, cook for about 20 minutes until they are mushy enough. Try to mash them before switching off the heat. If they don’t mash easily, boil them a little longer. Do not add salt during this step as it can make them take longer to cook or not get as soft.

Beetroot Version (Optional):

If you’re making the beetroot hummus, add your cooked and roughly chopped beetroot to the food processor. Puree it as finely as possible, which may take a few minutes.
Add the date Syrup

Tahini:

Tahini is a crucial flavour component. For the creamiest texture, process the tahini with the garlic (and beetroot if using) while slowly drizzling in iced water. The mixture should become light in colour and fluffy, resembling a mousse.
The quality of tahini matters. Starting with a high-quality, smooth tahini will yield better results. Process until you achieve the desired consistency.

Back to the Chickpeas:

Add the cooked chickpeas to your tahini mixture and continue processing until it’s smooth and creamy.
Drizzle in the extra-virgin olive oil towards the end. This will enhance the creaminess of the hummus.
Taste the hummus and adjust with more lemon juice, salt, and ground cumin (or coriander) to your liking.
You now have a super fluffy, irresistibly silky hummus. It’s ready to enjoy.

Serving:

Serve the hummus with warm flatbread or your choice of dipping items. This creamy and flavourful hummus is perfect for snacking or as a delicious side dish. Enjoy!