I'm a huge fan of hummus, and while store-bought versions usually suffice for dipping, I recently discovered a homemade recipe that truly elevates the experience. At a photo shoot last week, a talented chef shared his secret for creating the smoothest hummus, topped with marinated chickpeas flavored with garlic and cumin. This simple technique transforms the dish into something extraordinary. He shared his recipe just in time for the weekend, allowing everyone to enjoy it with their favorite dippers.
*photos by wynn myers
I first met this chef at an exquisite birthday dinner where he impressed me with his culinary skills. His true passion lies in recreating traditional Mediterranean street food, reflecting his Israeli heritage. I'm eagerly looking forward to the launch of his food truck, where he plans to serve his delightful hummus and more.
(By the way, the butternut squash hummus he makes is incredible! You can find the recipe for it right here.)
He shared, "This type of hummus plate is a staple in Israel, featuring marinated chickpeas, tahini, and a spicy sauce, ideally enjoyed with fresh pita and assorted pickles."
For a quicker option, use canned chickpeas. For a more authentic taste, soak 2 pounds of dry chickpeas overnight and cook them for several hours before proceeding with the recipe.
Presentation matters too! While hummus may not be the most visually appealing dish, it bursts with color when topped with chopped parsley, marinated chickpeas, chili flakes, and a drizzle of olive oil.
Recently, I used some leftover hummus as a base in a bowl, layering it with massaged kale, roasted broccoli, avocado, and a soft-boiled egg. It turned out to be one of my favorite veggie bowl dinners. Have you tried using hummus in creative ways? I'd love to hear your ideas!
Description
Enhance your hummus with this straightforward, delightful homemade recipe!
Ingredients
For the hummus:
- 2 cans garbanzo beans
- 1 cup tahini
- Juice of 2–3 lemons
- Pinch of salt
For the chickpeas:
- 1 can chickpeas
- Juice of 1 lemon
- 1 teaspoon minced garlic
- 1 tablespoon ground cumin
- 2 oz olive oil
- Salt to taste
Instructions
For the hummus:
- Combine chickpeas with their liquid in a saucepan and bring to a boil over medium heat.
- Once boiling, lower the heat and let it simmer for 5-6 minutes, ensuring there's some liquid left. If needed, add water during cooking.
- In a food processor, blend the hot chickpeas with most of the liquid until smooth. Reserve some cooking liquid for later.
- Transfer the paste to a shallow dish, cover with plastic wrap to prevent crusting, and refrigerate for about an hour to cool.
- Once chilled, return to the food processor, adding tahini, lemon juice, and salt while blending. If the mixture is too thick, incorporate ice cubes and additional reserved liquid as needed.
For the chickpeas:
- Bring chickpeas to a boil, then turn off the heat and add the remaining ingredients, mixing well.
- To assemble the hummus plate, spoon hummus onto a plate and spread it in a circular motion to create a well.
- Top with marinated chickpeas and garnish with chopped parsley.
