Homemade Blender Hummus from Warm Chickpeas and Cooking Water with homemade raw tahini
Homemade hummus — the most classic Israeli recipe: ground chickpeas with tahini, lemon and garlic. The secret is long cooking and ice water for perfect creaminess.
Soak the chickpeas overnight in plenty of cold water.
Bowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
ColanderStovePot
💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3
Drain, reserving a cup of the cooking liquid.
Colander
For the Tahini sauce
4
Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5
Taste and adjust the seasoning.
6
Mix the tahini, lemon juice, garlic and cumin and season with salt.
To assemble
7
Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.
Food processor
💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
8
Add the olive oil and process for another minute.
Food processor
9
Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.
💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.
10
Spread on a plate, make a well in the center and add the olive oil, paprika, parsley and whole chickpeas.
547calories
22 gprotein
46 gcarbs
24 gfat
● protein 18%● carbs 38%● fat 44%
Per serving, servings (calculated for this version)
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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