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Perfectly Creamy Hummus

Learn how to make perfectly creamy hummus that is better than store-bought! Plus, learn how to top it with an authentic and delicious Middle Eastern mixture of toasted nuts and spices that's called Dukkah.
Prep Time5 minutes
Cook Time20 minutes
Mixing Time5 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 servings
Author: Mary Bryant Shrader

Equipment

Ingredients

Hummus Ingredients

  • 1 1/2 cups Cooked chickpeas If you prefer to use canned chickpeas, you will need one 15-ounce can.
  • 1/4 cup Tahini
  • 1/4 cup Lemon juice, fresh squeezed I used the juice of two medium lemons.
  • 2 tbsp Extra virgin olive oil Plus, you'll want additional olive oil to drizzle on top of the hummus.
  • 1 small Garlic clove, minced
  • 1 tsp Fine ground sea salt
  • 2 Ice cubes You can also use 2 tablespoons of water in place of the ice cubes.
  • Sliced pita bread, pita chips, and/or raw sliced veggies These are for serving with your hummus.

Dukkah Ingredients

  • 1/2 cup Hazelnuts, toasted
  • 3 tbsp Almonds, toasted The original recipe from the Mediterranean Dish (see Recipe Notes below) called for almonds with the skins on them. I used skinless Marcona almonds instead.
  • 4 tbsp Sesame seeds, toasted
  • 3 tbsp Pistachios
  • 1 tbsp Fennel seeds
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Cayenne Pepper This ingredient adds some spice, so you can reduce the amount or leave it out if you prefer less spice.
  • 1 pinch Sea salt

Instructions

How to Make Hummus

  • If you are using canned chickpeas, place them in a saucepan and cover them with water.
  • Place the saucepan on the stove and bring the chickpeas to a boil. Turn the heat down to medium-low and allow the chickpeas to simmer for 20 minutes. It is very important that the chickpeas be VERY soft.
  • After simmering the canned chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
  • If you are using dried chickpeas that you have soaked and cooked, make sure that you cook them longer than the recommended time of 90 minutes (or up to two hours). After the recommended cooking time and the chickpeas have softened, cook them an additional 20 minutes until they are VERY soft.
  • After cooking the dried chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
  • Next, submerge your clean hands into the bowl of water containing the chickpeas and rub the chickpeas between your fingers. This process will loosen all the skins, which will float to the top. (See video for the process.)
  • Skim off the skins that have floated to the top of the water and strain the chickpeas from the water.
  • Add the chickpeas and all the remaining ingredients to the bowl of a food processor and process for 2 1/2 minutes. Stop the processor and scrape down the sides.
  • Taste the mixture and add additional lemon juice or salt if necessary.
  • Continue to process the mixture for another 2 1/2 minutes until it is smooth and creamy. (See video for the example texture.) Do not skip this step. You want to make sure that you process the mixture for at least 5 minutes.
  • Transfer the hummus to a plate, swirl the top with a teaspoon, and then refrigerate the hummus for approximately one hour to cool. (See video for the swirling technique.)
  • Once cooled, you can drizzle additional olive oil on top of the hummus and add the Dukkah topping. (See the Dukkah recipe below.)
  • Serve with sliced pita bread, pita chips, and/or raw sliced veggies.
  • Store in an airtight container with plastic wrap pressed down onto the hummus. Your creamy hummus will stay fresh in the refrigerator for one week.

How to Make Dukkah

  • Place all the ingredients into a food processor and pulse a few times until the mixture is chopped but chunky in appearance. DO NOT over-process. You do not want to create a nut/seed butter. (See the video for an example of the consistency of the Dukkah.)
  • Alternatively, if you do not have a food processor, you can rough chop all the ingredients together.
  • Once you've reached the Dukkah's desired consistency, use some of this mixture to top your hummus. You can store any remaining Dukkah in an airtight container, and it will stay fresh for two weeks.

Video

Notes

The Hummus Recipe was adapted from the Inspired Taste original recipe at: https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
The Dukkah Recipe was adapted from the Mediterranean Dish at: https://www.themediterraneandish.com/dukkah-recipe/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Find this recipe and video at https://marysnest.com/how-to-make-perfectly-creamy-hummus/
Copyright © 2021 Mary's Nest, LLC, All Rights Reserved

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