There is a standard that I measure every hummus I ever eat against. And that is the hummus at Lavash cafe in Columbus, OH- an authentic mediterranean cafe tucked away in Clintonville, with the creamiest, most delicious hummus I had ever had….. until I made this recipe.
Hummus is a big part of my diet, so I take it v seriously. I mean, don’t get me wrong, the hummus you get at the store is good, but it’s not DELICIOUS. This, my friends, is DELICIOUS.
And there are two tricks to get it to that DELICIOUS level:
- Boil the garbanzo beans with baking soda. This is going to cook the beans a bit more, and make them softer and creamier, making your hummus softer and creamier
- Peel the garbanzo beans- after you boil them, the shells will come off super easily (see picture above). Taking off that fibrous coat is going to again, make it softer and creamier.
Another tip I would give you is don’t use lemon juice you buy in the bottle at the store. Yes, it is super convenient, but it really doesn’t taste that great. Take the extra 3 minutes and juice the lemons yourself. It will make a big difference. And so will roasting the garlic. Roasted garlic has a much more mild, sweet flavor profile than raw garlic and makes for a really nice flavor in the hummus.
And finally, get a good quality tahini. Your final product is only as good as the ingredients you put in it. I have heard that Soom is good quality, and I use Trader Joe’s organic tahini, which I love!
And from there, the rest is super easy! Just blend it up in a food processor and enjoy the creamy, dreamy result!
Let me know how you like this recipe!! I’m dyingggg for you guys to try it.
Thanks for reading!!
You will never again buy hummus at the store after making this at home
- 1 can garbanzo beans
- 3/4 tbsp baking soda
- 1/3 c tahini
- 4 roasted garlic cloves
- 1/2 c ice cold water
- 1/3 c lemon juice (juice from 1.5 lemons)
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/4 tsp cumin
To prepare the garbanzo beans: bring 2 c of water to a boil in a small pot. Add in the drained garbanzo beans and baking soda. Let boil for 10 minutes. Strain off the water and rinse thoroughly. Remove shells from garbanzo beans.
To prepare the hummus: add the cooked and shelled garbanzo beans to a good processor and blend until smooth. Add in the tahini, lemon juice, cold water, garlic cloves, paprika and cumin. Blend until smooth.
To roast the garlic: drizzle the garlic cloves with olive oil and wrap up with tin foil. Place in the oven at 350 for ten minutes.
When serving, top the hummus with olive oil, paprika and parsley for garnish.
- Cuisine: mediterranean
Keywords: hummus, tahini, garlic, mediterranean, creamy hummus
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