Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
Next, add the tahini and yogurt. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the yogurt makes the hummus light and creamy so make sure to blend it well.
Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
Spoon hummus in a shallow plate. Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
Place a teaspoon of zaatar spice in the center over the tahini (optional) - Serve with pita, and salad.
The trick to making creamy hummus is to ensure the chickpeas are well cooked. they should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise it won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
To make garlic hummus - I like to add ¼ cup roasted garlic to my hummus. This is perfect to serve with pita chips and vegetable sticks.
Cheesy hummus is a wonderful dip with chips and vegetable sticks - add ½ cup cream cheese to this hummus
Red pepper hummus - add 1 cup roasted, peeled, and pulsed roasted red peppers to this batch of hummus.
Sun-dried tomato hummus - add ¼ cup chopped sun-dried tomatoes to this batch of hummus.
Hummus salad dressing - blend together, then pour over salad.
¼ cup hummus,
¼ cup yogurts,
1 tablespoon lemon juice
2 tablespoon water.
Preparing dry chickpeas for hummus (3 methods)
As I said, traditionally hummus is made with re-hydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) with ½ teaspoon of baking soda (for one kg chickpeas) until they double in size. The next morning, drain and rinse the chickpeas well.Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Add one sliced onions, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.Slow Cooker method - I use dry chickpeas too but I use my slow cooker to boil them. It's a simple and easy process so I don't have to monitor it. Add presoaked, drained, and wash chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers.Instant-Pot Method - Add the presoaked, drained, and wash chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you