With the world stocking up on all the dry goods and everyone doing all the snacking, it felt high time to share my favorite recipe for a Classic Creamy Hummus. This recipe, like all traditional hummus, uses dried garbanzo beans and tastes exactly like what you’d expect to find at a hummus or deli stall in an outdoor market in Israel. It’s made with just the basic, traditional ingredients and becomes a hummus that is wonderfully balanced between fluffy, creamy, and lemony. And it’s the perfect thing to make if you’re not wanting to make a run to the market to buy your favorite hummus, trying to buy less packaged goods, or just want the best hummus you’ve had in your life! Okay, that’s a bit unfair. I don’t know where you’ve been, what you like, and what you’ve eaten. But I can say, with certainty, that this hummus is very good and will not disappoint.
You will need a food processor for this, while I’m sure this can be made in a high powered blender or even possibly with an immersion blender, I do not recommend them unless you simply do not have the option. I promise it’s worth the extra dishes. The food processor will give the hummus the most even blend, at an appropriate speed that cannot be replicated from another machine.
We like our hummus topped with a bit more whole garbanzo beans if we have them around, lots of good quality olive oil, and a healthy smattering of za’atar or paprika (for the more traditional route). Don’t want to wait to soak the beans or just prefer to use canned? I have a recipe for that here!
vegan, gluten free, grain free
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Classic Creamy Hummus
This is a traditional hummus recipe that will not disappoint! Made from dried garbanzo beans but simple to make and utterly delicious. It's the perfect balance of creamy, fluffy, and lemony. Use as a delicious dip or spread on your favorite sandwich!
vegan, gluten free, grain free
adapted from Ottolenghi's recipe in Jerusalem.
Ingredients
- 1 1/4 cup dried garbanzo beans
- 1 tbsp baking soda
- 1 cup tahini plain sesame seed paste
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/3 cup filtered water
- toppings of your choice: olive oil, paprika, za'atar, z'hug.
Instructions
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Place the dried beans in a large bowl and add enough water (filtered if possible) so that the beans are covered with a few inches of water. Soak overnight or at least 8 hours.
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After the beans have soaked, drain and rinse well.
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Place the garbanzo beans in a large sauce pot, add the baking soda, and cook on high for 3 minutes.
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Add about 6 cups of water to the pot, the beans should be well covered with water, and bring to a boil.
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Let the garbanzo beans cook, scooping off any froth or skins that float to the top of the pot. Cook the beans until they are soft but not mushy. This will depend on how long you soaked the beans and can be anywhere from 15-30 minutes.
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Once the beans are done cooking, carefully strain them.
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Place the beans into a food processor and blend for about 1 minute or until a thick paste is formed.
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With the food processor on, add the tahini, lemon juice, and salt to the garbanzo bean paste. and blend until smooth.
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Then add the water and continue to blend for another 2-3 minutes or until hummus is smooth and fluffy.
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Place in an airtight container and let set up in the fridge for 30 minutes. The mixture will thicken a bit once refrigerated.
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When ready to eat, top with a healthy dose of good quality olive oil, paprika or za'atar, spicy z'hug or whatever your heart desires! Use as a spread for a sandwich or classic dip!
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