Hummus, Taco — Recipes

Ingredients

1 can (15 oz.) chickpeas, drained and rinsed
1/2 tsp. baking soda
2-3 cloves garlic diced or 1 1/2 tsp. garlic powder (1/4 tsp. powder = 1 clove)
1-2 oz lemon juice (1 to 2 lemons)
2 tbsp. olive or avocado oil
½ cup tahini sauce

½ tsp. sea salt

1/4 tsp. cayenne pepper (optional)
1 1/2 tsp. onion powder
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. paprika???
2 tbsp. Ice water or cubes (as much as you need for the consistency you like)

Directions

Place the chickpeas in a medium saucepan and add the baking soda.
Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft.
In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas as the baking soda dissolves most of the skins).
Meanwhile, in a high-powered blender, combine the lemon juice, garlic (if using cloves) and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the blender and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the blender as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If the tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Now add the cumin, chili powder, onion powder, (garlic powder if using it), and the drained, over-cooked chickpeas to the blender. While blending, drizzle in the olive or avocado oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 to 5 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary

This dish is even better served with homemade Pico de Gallo

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Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
1 Tablespoon (Tbsp) = 3 teaspoons (tsp) = 15 milliliters (ml) or cubic centimeters (cc) = ½ fluid ounce (fl oz) = 0.902 cubic inch (cu. in.) 1 fl. oz.

Notes

Key Steps and Tips: Soft Chickpeas are Essential: The primary source of grit in hummus is the chickpea skins.

Simmer with Baking Soda: Place drained canned or home-cooked chickpeas in a pot with water and about 1/2 teaspoon of baking soda. Simmer for 15–20 minutes (or longer, until they are very soft and mushy when squashed). The baking soda helps break down the skins.

Peeling (Optional but Effective): After simmering, you can agitate the chickpeas in a bowl of cold water, and many of the skins will float off and can be discarded. This is a time-consuming step but guarantees maximum smoothness.

Use High-Quality Tahini: A generous amount of good, smooth tahini is vital for flavor and texture. Look for brands from Lebanon or Palestine, as quality varies greatly.

Blend Tahini, garlic, and Lemon First: In your food processor or blender, blend the tahini, fresh lemon juice, and garlic for a minute or two until the mixture lightens in color and becomes thick and creamy. This helps whip air into the base.

Blend with Ice Water/Ice Cubes: Once the chickpeas are added, stream in a few tablespoons of ice water (or add a few ice cubes) while the machine is running. The cold temperature and the extra liquid help aerate the hummus, making it light, fluffy, and smooth.

Blend Longer Than You Think: Allow the food processor or high-speed blender to run for several minutes (up to 4-5 minutes total), scraping down the sides as needed. Extended blending breaks down the ingredients completely and aerates the mixture.

Use the Right Equipment: A high-speed blender often yields a smoother result than a standard food processor, but both work if you follow the other steps.

Adjust Consistency: You can add more of the reserved chickpea cooking liquid or water, one tablespoon at a time, until you reach your desired silky smooth consistency.

Nutrition