Close

temp

temp

Camille Styles

Recipe Files

The Best Homemade Hummus Recipe Uses One Simple Trick

August 4th, 2017

Like most everyone on the planet, I’m a major hummus fan, and usually the packaged kind from the grocery store will satisfy all my pita chip dipping needs just fine. But on set at a photo shoot last week, Berty, the chef behind Hummus Among Us, blended up his homemade signature hummus recipe then topped it with chickpeas marinated in cumin and garlic, and there’s no question that this simple trick took things to the next level. We begged Berty to share the secrets to his smother, silkier hummus, and thankfully, he spilled the recipe on a Friday so you can dip high, dip low, dip everything in site into this hummus all weekend long.

*photos by wynn myers

Classic Hummus With Marinated Chickpeas

The Best Homemade Hummus Recipe

Serves 6-8

Classic Hummus

Ingredients

  • 2 cans garbanzo bean
  • 1 cup tahini paste
  • 2-3 lemons, juiced
  • pinch of salt

Instructions

  1. Pour chickpeas with the liquid into a sauce pot and bring to a boil over medium flame.
  2. Once boiling, reduce heat to a low flame and let simmer for 5-6 minutes. Make sure there is liquid left at the end of the process. If it looks like there will not be enough liquid left, add some water during the cooking.
  3. In a food processor, puree the hot chickpeas with most of the liquid to as smooth a paste as possible. Set aside some of the cooking liquid for later.
  4. Pour the paste onto a low edge pan or pyrex dish and lay some plastic wrap directly on top of the paste covering it entirely. This will prevent a crust from forming. Set aside or in the fridge to cool for about an hour.
  5. Once cold, put back in the food processor, and while it’s working, whisk in the tahini paste, lemon juice, and some salt. Add a few ice cubes, which will help smoothen the hummus. Whisk in the rest of the reserved cooking liquid as necessary if the paste is too thick.

Marinated Chickpeas

Ingredients

  • 1 can chickpeas
  • 1 lemon, juiced
  • 1 tsp crushed garlic
  • 1 tbsp ground cumin
  • 2 oz olive oil
  • salt

Instructions

  1. Bring chickpeas to a boil then turn the flame off and add all the rest of the ingredients. Stir so everything gets incorporated.
  2. To make the hummus plate, spoon some hummus on a plate and spread in a circular motion so a well forms in the middle.
  3. Ladle the marinated chickpeas onto the center and garnish with some chopped parsley.

More “Recipe Files”

Share Your Thoughts

4 Comments under :: The Best Homemade Hummus Recipe Uses One Simple Trick
  1. Homemade hummus is the best!! I love putting it on collard greens for a wrap 🙂

    https://www.alexisdezayas.wordpress.com

  2. I love hummus with celery sticks 🙂 thanks for the recipe! I’ll try it out myself. Have a great day!

  3. Cindi says:

    I like the wrap idea abive. I’ve also used hummus as a sandwich spread as an alternative to mayo. Top with roasted peppers, onions, zucchini, mushrooms, or even eggplant would be good, if only I knew how to prepare it. You could also add some leftover chicken or maybe lamb? Ok, I wouldn’t ever have lamb around, but some people might.

    On a side note, I’ve also made a sandwich spread with leftover sweet potatoes. Just mash them and added some seasonings of choice. I like curry powder and use chicken and either spinach or leftover greens on the sandwich. Or cumin, paprika, salt and a little chili powder for a more southwest flavor. This would be good with roast beef, sliced onion and greens.

Leave a Reply