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The Hummus That Changed Everything – vegetarian recipe
Stav Kogan

The Hummus That Changed Everything

An unbelievably creamy hummus recipe, packed with a zesty punch of garlic and lemon, and a rich, nutty flavor from tahini that is simply irresistible. This recipe will turn any skeptic into a full-blown hummus addict.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 4 hours 21 minutes
Servings: 6 serving
Calories: 280
Ingredients Method Nutrition

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 (120 g / 4.2 oz) tahini (sesame paste)
  • 3 tablespoons (45 ml / 1.5 fl oz) fresh lemon juice
  • ¼ cup (40 g / 1.41 oz) chopped yellow onion
  • 3 cloves garlic, chopped
  • 2 teaspoons (10 ml / 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
  • 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.
  • 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!

Method
 

  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.
  8. Cut each pita into 6 wedges and serve immediately with the chilled hummus.
  9. Don't skip the chilling time!
  10. 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.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 15g

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