Master the art of authentic hummus and level up your next feast! Baba Ganouj’s Head Chef, Sayed Saleh, is spilling the secrets to the creamiest, dreamiest hommos.
Ingredients
1½ cups cooked chickpeas, drained and rinsed
⅓ cup smooth tahini*
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more to taste
½ teaspoon sea salt
Method
1. Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store-bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would. You want them to be mushy, soft, and creamy.
2. Tahini. A generous amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
3. Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
4. Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
5. Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.
6. Once you assemble your ingredients, you can make this recipe in one easy step. Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!
If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, you’ll likely need to blend the hummus longer, for up to a few minutes. A blender makes a smoother dip faster. You can make super creamy hummus in a food processor too, but it will take a bit more time.
