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Creamy Whipped Hummus
1 hour 15 minutes active, plus soaking
In Israel, hummus is breakfast, not a party dip. Our education began in Tel Aviv at Abu Hassan, the country’s premier hummus shop, where customers get wide, shallow bowls of hummus topped with whole chickpeas, a sprinkle of parsley, pops of red paprika and amber cumin. The hummus is light, almost sour cream smooth—and warm. When re-creating the hummus, we found we needed to start with dried chickpeas, not canned, and simmer them with baking soda to ensure they completely softened. Small chickpeas like Whole Foods Market 365 Everyday Value brand worked well. Make sure to soak the chickpeas for at least 12 hours before cooking, and if your chickpeas are on the large side, you’ll need to cook them for an additional 10 to 15 minutes, or until starting to break down. And for the smoothest, lightest hummus, process the chickpeas while they’re still warm, and give them a full 3 minutes during the first stage. As for tahini, we liked the Kevala brand, but Soom and Aleppo were good, too. Processing the chickpeas while warm ensures the smoothest, lightest hummus, as will processing it for a full three minutes in the first stage. Hummus traditionally is served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-boiled egg is added. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and gently heat, adding a few tablespoons of tap water as needed to reach the proper consistency, 1 to 2 minutes
ounces (227 grams) dried chickpeas
01In a large bowl, combine 8 cups of cold water, the chickpeas and 1 tablespoon of salt. Let soak at least 12 hours, or overnight. In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
This is the best hummus I’ve made, and I’ve made a lot. I make it frequently. Highly recommended! Is there nutrition information available for this recipe? Would love to know calorie count and such.
We're happy to hear how you've enjoyed this recipe. Unfortunately, at this time we don't provide nutrition information. While many of our recipes can be altered to work with specific dietary needs or concerns we don't cater to just one as our audience is diverse. We will, however, relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.
The Milk Street Team
I loved this recipe - best hummus I have made. I have been using a more complicated recipe from another source where I was cooking the chickpeas with aromatics for 2 hours and making a tahini sauce that I did not enjoy having to wash extra dishes to create - no more! This recipe was both easier and way better! The result was silky and full of lovely chickpea flavor, whereas the other recipe tended to be dominated with the copious lemon and garlic called for in the recipe via their tahini sauce recipe. I love garlic, but I think I have discovered that I am kind of a purist when it comes to hummus, and I have come to despise extra work in the kitchen so this is a winner. I did still make my own small batch of tahini with sesame seeds I toasted at home in a small skillet, which I added a little toasted sesame oil to in order to boost that flavor (personal preference), but other than the little skillet and spatula I used to stir the seeds around (takes 15 seconds to wash off and set to dry) no extra dishes were created because after scraped the tahini from my Vitamix blender I used it to start blending the chickpeas per the recipe. Fresh homemade tahini is way more delicious and preferable for me to struggling with the storebought stuff where you always have to figure out how to stir the oil on the top back into a firmly settled block of paste in the jar. The salt level was perfect. The lemon gave it brightness without being lemony or acidic. I tasted the subtleness of the chickpeas, (I love chickpeas), which pairs so well with a toasted sesame flavor. Good quality cumin & paprika (favorite spices of mine) and the new olive oil I just bought on top made it amazing! I don't actually own a food processor like the recipe instructs you to use (I know - you are probably shocked I do not own this fundamental tool because even non-cooks tend to have one on hand from their wedding registry or their parents dumping their old one on them). After tediously scraping another batch of hummus out of the blender jar, my husband is actually making me spend the money on one, so this recipe may be a turning point in making a lot of cooking efforts easier for me, actually - hope he doesn't mind cleaning all the separate parts and scary-sharp blade - my main hesitation on owning one before - but it's his idea, hehe! I will repay his new frustration with more batches of fresh salsas and fresh fruit tarts now that chopping and blending pastry crust will take a fraction of the time to doing by hand. Thank you Milk Street!
Christopher Kimble, you used to come to my hometown of MountainView, CA regularly to speak at a bookstore. On the same street of that bookstore is an Israeli restaurant with humus right in the name. It is my favorite humus by far, and this recipe allows me to make a close second fav. If you come back to MV, give the restaurant a try. They also import their pita dough from Israel.
This is the best. I've made hummus from canned beans, and it doesn't come close to this recipe. I will say soaking the chickpeas for 24 hours really changes things for the better. I normally do 12 hours (I am usually very impatient), but totally forgot about my chickpeas, therefore they got the full day soak. It's the best! I also highly recommend Tarazi Tahini. In my opinion, if you like hummus, this should be a staple in your kitchen.
I've made hummus a couple of times using canned chickpeas, but I have to say that this recipe is truly A-M-A-Z-I-N-G. It's so easy and very addictive. My wife and I made it for Super Bowl Sunday. We will have to put this into our regular rotation.
I soaked too many beans. Can anyone give an estimate of the weight of soaked beans I should use in this recipe.
I have made Israeli Hummus (Hummus Masabacha) several times now. All other hummus is subpar to my palate. Thank you for this award winning recipe.An Ohioan hummus maker~~~~~~~~~Deborah