Hummus is such a wonderful thing! It tastes delicious and is packed with fiber and protein, so it’s truly a perfect snack anytime. Yes, it’s easy to buy it from the grocery store. But why accept unnecessary ingredients and unhealthy preservatives when it’s super simple to whip up a batch at home—and tastes so much better that way, too? There are a few tips I have for making your hummus the best hummus.
First, I like to remove the skins from the chickpeas before putting them into the blender. Removing the skins will produce a silkier, smoother hummus. I do this by draining the beans into a strainer. Then, while the water is running over them, I shake the strainer around to loosen up the skins. Once they’re loosened, I just pluck them off.
My next tip is to add a tablespoon or two of ice water to the tahini and mix that up before adding it to the blender. This will result in a fluffier hummus in the end.
I also call for four cloves of garlic in this recipe, which may seem like a lot, but I like to grate the garlic over the blender before it goes in, so that you don’t end up biting into any chunks when you go to eat it. And when you grate the cloves, you don’t wind up using the whole clove because you need the bottom bit to grip so that you don’t end up grating off your finger tip! All in all, you really only end up with about three cloves in your dish. (Use less if you want more subtlety to the flavor.)
And my final tip is to toast your paprika and your cumin for 30 seconds in a dry pan on the stove. This brings out the full flavor potential in your spices, and truly elevates the dish.
I like to pair my hummus with a citrusy dry white wine, to compliment the flavors. Since it’s a Greek-style hummus, I chose a Greek Assyrtiko to pair with it. This one from Domaine Sigalas is around $20, so it’s also a great bang for your buck. (In fact, I love this wine so much so that I planned a trip this summer to go and visit their winery in Santorini, Greece! I think you’ll love it, too!)
The World's Best Hummus Recipe:
- 1 can chickpeas (drained, with skins removed)
- 2 tbs tahini (with 1-2 tbs ice water mixed in)
- 2 lemons (to taste)
- 4 cloves garlic (peeled)
- olive oil (Greek, or any high-quality)
- paprika (toasted)
- cumin (toasted)
- salt and pepper (to taste)
- parsley, chopped (for garnish)
Dump the chickpeas into a blender or Cuisinart. Add the tahini/ice water mixture to the blender. Squeeze one lemon into the mixer. Grate the garlic in. Add a little salt and pepper, then drizzle olive oil in while blending until desired consistency is reached. Pour into a bowl and garnish with toasted paprika, cumin, and parsley. Serve with pita chips or vegetables and enjoy! And for more amazing recipes from The Hot Dish, check out The World's Best Italian Pesto Recipe.
Shana Wall is a certified sommelier, cellar consultant, and contributing editor for Best Life, where she hosts the video series, “The Hot Dish with Shana.” Follow her on Instagram or email her at Shana@BestLifeMag.com.
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