The Hummus That Changed Everything
I have a confession to make. For years, I thought hummus was one of those foods that was just too ‘healthy’ to be truly delicious. I pictured a bland, grainy paste, and I just wasn’t interested. Then, my dear friend Cheryl shared this recipe, and it completely shattered my misconceptions. This hummus is unbelievably creamy, packed with a zesty punch of garlic and lemon, and has a rich, nutty flavor from the tahini that is simply irresistible. It turned me from a skeptic into a full-blown hummus addict, and I’ve been making it ever since. If you think you don’t like hummus, I dare you to try this recipe. It just might change your mind, too!
Ingredients
• For the Creamy Hummus
• 1 15-ounce can / 425g (15 oz) chickpeas, drained, reserving ½ cup / 120ml (4.1 fl oz) liquid
• ½ cup / 120g (4.2 oz) tahini (sesame paste)
• 3 tablespoons / 45ml (1.5 fl oz) fresh lemon juice
• ¼ cup / 40g (1.41 oz) chopped yellow onion
• 3 cloves garlic, chopped
• 2 teaspoons / 10ml (0.3 fl oz) olive oil
• ⅛ teaspoon ground red pepper
• Pinch of salt, to taste
• For the Toasted Pita Wedges
• 1 11-ounce package / 310g (10.9 oz) pita bread
• Olive oil, for brushing
• French gray sea salt, or other flaky sea salt
Instructions
1. How to Make Hummus and Pita Wedges
2. In the bowl of a food processor or a high-powered blender, combine the drained chickpeas, tahini, fresh lemon juice, chopped onion, garlic, 2 teaspoons (10 ml / 0.3 fl oz) olive oil, ground red pepper, and a pinch of salt.
3. Blend the until a thick paste forms. With the processor running, slowly stream in the reserved chickpea liquid (aquafaba) until you reach your desired level of creaminess.
4. Transfer the hummus to an airtight container and refrigerate for at least 4 hours to allow the flavors to meld together.
5. When you’re ready to serve, preheat your oven to 425°F / 220°C.
6. Arrange the pita bread on a baking sheet. Lightly brush the tops with olive oil and sprinkle with a pinch of French gray sea salt.
7. Bake for 5-6 minutes, until the pitas are warm and lightly browned but still soft. Cut each pita into 6 wedges and serve immediately with the chilled hummus.
Nutritional Information
• Serving Size: ¼ cup hummus with 6 pita wedges. Calories: 280 kcal. Protein: 8g. (0.28 oz) Fat: 15g. (0.53 oz) Carbohydrates: 30g. (1.06 oz) Fiber: 6g. (0.21 oz) (Note: This is an estimate and can vary based on specific used.)
Pro Tips
• For the absolute smoothest hummus, take a few extra minutes to peel the skins off the chickpeas before blending. It makes a world of difference in texture.
• The quality of your tahini will significantly impact the final taste. Look for a brand that is smooth, runny, and not overly bitter for the best results.
• Don’t skip the chilling time! Letting the hummus rest in the fridge for at least 4 hours is crucial for the garlic and onion flavors to mellow and meld beautifully.
• Elevate your presentation by serving the hummus in a shallow bowl, creating a swirl with the back of a spoon, and garnishing with a drizzle of extra virgin olive oil, a sprinkle of paprika, and fresh parsley. The original recipe creator also suggests serving it with a fresh Cucumber-Tomato Salsa on the side!
FAQ
Q: Is this vegetarian hummus a good source of protein
A: Yes, this hummus is a great source of plant-based protein. A single serving contains approximately 8g (0.28 oz) of protein, primarily from the chickpeas and tahini, making it a satisfying and nutritious vegetarian option.
Q: How long can I store this homemade hummus
A: To maintain freshness and allow the flavors to meld, transfer the hummus to an airtight container and refrigerate for at least 4 hours before serving. It can be safely stored in the refrigerator for up to 5-7 days.
Q: Is this hummus recipe also vegan
A: Absolutely. All the ingredients used in this recipe, including chickpeas, tahini, lemon juice, and olive oil, are entirely plant-based, making this a delicious and fully vegan-friendly dip.
Q: What is the secret to making this hummus extra creamy
A: For the absolute smoothest, creamiest texture, the recipe’s pro tip is to take a few extra minutes to peel the skins off the chickpeas before blending. This step makes a world of difference in the final result.
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The Hummus That Changed Everything
Ingredients
Method
- How to Make Hummus and Pita Wedges
- In the bowl of a food processor or a high-powered blender, combine the drained chickpeas, tahini, fresh lemon juice, chopped onion, garlic, 2 teaspoons (10 ml / 0.3 fl oz) olive oil, ground red pepper, and a pinch of salt.
- Blend the until a thick paste forms. With the processor running, slowly stream in the reserved chickpea liquid (aquafaba) until you reach your desired level of creaminess.
- Transfer the hummus to an airtight container and refrigerate for at least 4 hours to allow the flavors to meld together.
- When you're ready to serve, preheat your oven to 425°F / 220°C.
- Arrange the pita bread on a baking sheet. Lightly brush the tops with olive oil and sprinkle with a pinch of French gray sea salt.
- Bake for 5-6 minutes, until the pitas are warm and lightly browned but still soft.
- Cut each pita into 6 wedges and serve immediately with the chilled hummus.
- Don't skip the chilling time!
- Letting the hummus rest in the fridge for at least 4 hours is crucial for the garlic and onion flavors to mellow and meld beautifully.
