Smoothest hummus dip
The smoothest hummus dip recipe is finally here! I have to say over the years I’ve made some grainy hummus and although it didn’t taste bad, texture makes such a big difference. I know I’m not the only one! So i highly urge you to have a look at this recipe and make it for yourself.
Ingredients needed
Hummus dip is made from chickpeas mainly as well as other ingredients, including tahini, garlic, lemon juice, extra virgin olive oil and spices such as cumin and/or paprika. You can easily make hummus dip with canned chickpeas but using dry chickpeas, which you boil first, is the traditional way. Although the ingredients are quite universal the ratios of each one is what makes the final hummus flavour/texture unique to each cook. Even myself, sometimes I prefer a more tangy hummus so I add more lemon instead.
Cooking tips
To make the smoothest hummus dip ever there are some guidelines to follow:
1. Firstly and most importantly, the chickpeas need to be cooked as much as possible. Getting them completely mashed as you see in the picture above will really help with the smooth texture.
2. Soaking the dry chickpeas from the day before will help hydrate them, so that they can cook more efficiently.
3. Using baking soda when soaking as well as cooking the chickpeas, helps disintegrate them further and the skin to soften. This happens as the pH levels of the water changes from acidic to alkaline and the cellulose skin can be broken down.
4. Adding the right amount of liquids will also help smooth out the chickpeas without leaving any grainy bits behind. I tend to add the main flavourings first e.g. extra virgin olive oil and lemon juice and then the aquafaba (the liquid the chickpeas boil in) slowly until I get the texture I like.
Storage suggestions
In general I tend to keep cooked chickpeas, with the liquid they were boiling in (aquafaba), stored in the freezer for up to 3 months. That makes the process of making my own hummus dip a lot faster when I need to. On the other hand, if you are making this dip for an event, it can be made a day ahead and that will allow the flavours to develop even more. As far as storage goes I found that this hummus dip lasts at least 5 days sealed in the fridge.
If you love hummus then check out this hummus soup recipe I have on the blog! I’m sure you will enjoy the taste of this filling and tangy hummus soup, served warm with some crusty bread.
Also for a hearty comforting dish using chickpeas check out this recipe for spiced chickpeas with spinach.
Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .
- 125 g dry chickpeas see note1
- ½ tsp baking soda, divided
- ½ tsp salt
- 1 garlic clove
- 2 tbs lemon juice
- 2 tbs extra virgin olive oil
- 3 tbs hulled tahini
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp sweet paprika, see notes2
- 1-2 tbs reserved aquafaba or cold water
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Clean out the chickpeas from any debris or small stones, wash well and then add them in a large bowl with ¼ tsp baking soda. Pour enough water to cover the chickpeas at least 5cm more than their height as they will expand while soaking. Stir the baking soda in the water. Allow the chickpeas to soak for 12-24 hours. If you leave them for 24 hours at the mid point, replace the soaking water with clean water, without adding any more baking soda.
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When you are ready to cook the chickpeas wash and strain them. Add them in a pot with enough water to boil (~1.5L), ¼ tsp baking soda and ½ tsp salt. Allow them to cook until they are completely soft which can take between 15-35min depending on the brand you use.
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Strain the chickpeas but keep some of the liquid (aquafaba) behind. Place the cooked chickpeas and the rest of the ingredients in a food processor, except the aquafaba. Blend all the ingredients and then add the aquafaba slowly until you get to your desired consistency. You may need to add 1 or 2tbs.
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Enjoy the hummus as a dip with some fresh bread, toasted pita or fresh vegetables e.g. carrots, kohlabri and celery. Dip may last covered in the fridge for up to 5 days.
1. I used the small sized for this recipe from the Katoomba brand called “Australian chickpeas”. That filled up my 3/4 measuring cup. If you use the bigger chickpeas it just means that you’ll need to cook them for a bit longer.
2. I’ve also used ½ tsp sumac instead of the sweet paprika and it adds a nice zest to it.
