Are you dreaming of making at home hummus- the restaurant’s style? Smooth texture, delicious, with wonderful smell revealing an excellent Hummus restaurant? Good news: you can stop dreaming!
We already have A delicious hummus recipe on the blog. However, I still missed the taste and smell of authentic restaurant hummus.
The problem was that all the recipes I found online were more or less identical versions.
Until one day…
While browsing a vegan recipes group, I found a post recommending Masbaha Original, and there, visible to all, was the secret code!
It turned out that there are two factors in the traditional preparation that make a big difference:
Garlic: Unlike most recipes where you add raw garlic to the chickpea mixture, cook the garlic cloves together with the chickpeas!
Another tip I learned from that breakthrough recipe – adding oil to the chickpea pot. Barak Aharoni’s explanation: while cooking, some of the oil is absorbed by the chickpeas and contributes to the smooth texture.
Since I was impatient to find out I had solved the riddle, I quickly opened a can of chickpeas (without adding baking soda, just water, and salt).
I filtered the liquids into a pot and transferred the chickpeas to a bowl along with canola oil. Next, I gave the chickpeas a quick “massage” and added them to the pot with the liquids, garlic, and baking soda. I cooked for about twenty minutes; I could tell from the smell that I had finally reached my destination!
From here, I continued as usual: tahini, lemon juice, cooked chickpea liquid – all in a food processor – and the rest is history.
Tip: If you intend to leave Hummus for tomorrow – keep in the refrigerator the remaining chickpea liquid;
The Hummus thickens over time; Adding this delicious liquid will return the desired texture.
Enjoy, and let me know how it turned out❣️😋
2-3 servings
- 1 can chickpeas regular, with water and salt
- 2-3 cloves garlic, peeled, and cut into halves
- 1 tsp canola or olive oil by taste
- ⅛ tsp baking soda
- ⅓-½ cup white tahini (not whole grain) by taste
- ½ cup liquid of cooked chickpea
- ½ Tablespoon lemon juice by taste
- pinch ground cumin optional, by taste
- salt add gradually
- the remaining of the chickpea liquid to add the hummus the day after
For Serving
- Whole chickpeas, sweet/smoked paprika, chopped parsley, olive oil, raw sliced onion, tahini dressing, pita.
- Strain the chickpeas; Transfer the chickpea water to a medium-sized saucepan; Add baking soda and garlic.
- Transfer the chickpeas to a bowl. Add olive oil, mix well with your hands and add to the pot.
- Bring to a boil, cook over medium-high heat for about five minutes, lower to medium-low heat and cook for another 15 minutes at a gentle boil. Remove from heat.
- Strain the chickpeas into a bowl, keeping 2-3 tablespoons of the grains to garnish the dish. Store the cooking water in another bowl.
- Put the tahini in a food processor, add lemon juice, and two to three tablespoons of the chickpeas' cooking water—process for a few seconds.
- Add the chickpeas, along with the garlic, to the food processor and process for another two minutes until a perfectly smooth mixture is obtained. From time to time, stop the processor and scrape the chickpeas from the sides with a spatula.
- At this point, you can add a pinch of ground cumin if you like.
- Add 3-4 tablespoons of the cooked chickpea water and process for a few more seconds. Occasionally stop the food processor and scrape the sides with a spatula; if too thick – gradually add more of the chickpea cooking water.
- Taste and adjust seasoning if necessary: Add salt and lemon juice gradually—process for a few more seconds.
- Suppose you do not plan to eat Hummus that day. In that case, keep the remaining cooking water in the refrigerator, as the chickpeas thicken over time. Then, the next day adds the chickpea water gradually until you get the desired degree of thickness.
For Serving
- Divide the chickpeas into two or three serving bowls, garnish with whole chickpeas, tahini dressing, parsley, sweet paprika, sliced onion, and olive oil. Serve with pita.
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