Yet another hummus recipe in the ocean of million other recipes for the popular Levantine dip that is already out there. Why? Really, why I am sharing another hummus recipe when there are zillions of other recipes floating on the web already? Well, for two reasons. One, this recipe doesn’t require you to peel each of the chickpeas that a lot of the recipes including Smitten Kitchen’s ethereally smooth hummus recipe ask for. Seriously, peeling the skin of off each chickpeas? No, kidding, I do not have the time or patience to do that and I am sure a lot of you don’t have either. Reason number two is to share a tip about making wonderfully smooth textured, airy and almost white hummus that I picked up along the way from our trip to Egypt.
Now that we’ve settled that we are not going to peel a cup of chickpeas one at a time, it is time to reveal the secret, right? Even though I agree with Huffpost Taste that eating Cold Hummus Is A Crime No One Should Commit, my secret ingredient to make wonderfully smooth textured and almost white hummus is ice cubes. Add a few ice cubes to your next batch of hummus and you’ll love the freshly churned ice cream like texture of your hummus. The end result, surprisingly, will not be cold hummus.
So, there you go…yet another homemade hummus recipe. This hummus recipe is not about inventing a new flavor combination with chickpeas. This creamy, smooth hummus is about the recipe of the dip that is the heart of a mezze. This hummus is how Middle Easterns, Greeks, Egyptians and Lebanese people eat hummus without complicating with billions of other flavors. Original hummus at its best though I like to add roasted cumin often. I am hummus obsessed, and this is how I make my hummus.
Wait, please eat your hummus at room temperature. Cold hummus right out of the refrigerator is gross. Take the time to bring hummus to normal temperature before consuming, if you store leftover in the refrigerator. Enjoy!
- 1 cup chickpeas, soaked in cold water overnight and cooked (or canned)
- ¼ cup fat-free yogurt
- ¼ cup tahini
- 2 tablespoon lemon juice or to taste
- 1-2 garlic cloves, skin removed and crushed
- ¼ teaspoon ground cumin (optional)
- 1 teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground paprika
- 2-3 ice cubes
- 2 tablespoon extra virgin olive, plus more oil for drizzle
- To cook the chickpeas, soak chickpeas in water overnight. Place soaked chickpeas in a saucepan and cover with cold water. Add little baking soda(about a teaspoon for every 4 cups of water) and bring to boil. Simmer on low heat until chickpeas are soft.
- Drain the chickpea and blend in a food processor dropping the ice cubes one at time.
- Add the remaining ingredients and blend until smooth.
- Spread the hummus in a bowl or plate, drizzle generous amount of olive oil and sprinkle with paprika or more ground cumin.
রেসিপিঃ হামাস
উপকরণঃ
১ কাপ ছোলা ( ঠাণ্ডা পানিতে সারা রাত ভিজিয়ে সিদ্ধ করা )
১/৪ কাপ টক দই
১/৪ কাপ তাহিনি
২ টেবিল চামচ লেবুর রস
১-২ টি রসুন কোয়া, কুচি করা
১/৪ চা চামচ জিরা গুঁড়া
১ চা চামচ লবণ (সি-সল্ট)
১/৪ চামচ শুকনা মরিচের গুড়া
২-৩ টি বরফের টুকরো
৩ টেবিল চামচ অলিভ অয়েল, উপরে ছিটানোর জন্য কিছু অতিরিক্ত
প্রস্তুত প্রনালিঃ
১. ছোলা সারারাত পানিতে ভিজিয়ে একটু বেকিং সোডা দিয়ে সেদ্ধ করে নিন।
২. ছোলা থেকে পানি ঝরিয়ে ফুড প্রসেসারে ছোলা মসৃণ করে ব্লেন্ড করুন। ব্লেন্ড করার সময় এক এক করে বরফের টুকরাগুলো দিয়ে ব্লেন্ড করুন।
৩. বাকি উপকরন গুলো দিয়ে খুব মসৃণ করে ব্লেন্ড করে নিন।
৪. হামাস একটি বাটিতে ছড়িয়ে, উপরে অলিভ তেল, শুকনা মরিচের গুড়া ও জিরার গুড়া দিয়ে পরিবেশন করুন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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i dont like cold hummus either. this is a great tips and i m sure adding yogurt will help smooth the texture. eid mubharak my friend 🙂
Thank you, Dixya.
LoL. I’m with you on the not peeling the little chickpeas too.
I would have never thought to use an ice cube! So after the ice melts does the consistency of the hummus get looser?
Peeling the skin of off each chickpeas? No way! I’ll definitely add a few ice cubes next time I’ll make own hummus. Sounds like a great tip.
Thank you!
I love that you added some yogurt here – I get the sense that it makes this so creamy!
You are absolutely correct my friend. Yogurt make the hummus very creamy. Thank you Francesca.
I had to read this because I was so curious to see what the secret ingredient was! The ice cubes is fascinating and I will definitely try it. And I have never ever put yoghurt in my hummus before so I will try that too!!
When I first heard about the ice cubes, I was utterly surprised that I had to try it out. The result is fabulous. Give it a try and let me know how your experience is. Thank you so much for stopping by, Nagi.
Honestly I have eaten hummus countless number of times… but never with yogurt … it look like an interesting combination
Yogurt is a very common ingredient for homemade hummus. It gives hummus the creamy effect without adding tons of fat from oil. I bet some of the hummus you tried had yogurt as an ingredient in disguise. Thank you!
Yes, one second thoughts.. the hummus definitely has a sour taste..waiting to try this recipe asap.. maybe ramadan is the perfect time now
Ramadan is a perfect time for hummus. It’s one of my favorite food during iftar. Let me know how you like it if you decide to try the recipe. Thanks.
I will like to try this recipe! I wonder if my friend has ever tried your secret ingredient. She is from Egypt. InshaAllah I will share this post with her 🙂
Thank you for stopping by. Please give the hummus recipe a try, it’s delicious. I would love to know if your Egyptian friend applies this secret tip 🙂
I will let you know inshaAllah 🙂