My Secret for Silky Hummus
Let me tell you a secret. The key to dreamy hummus is the skins. Yes, the little jackets on the chickpeas! I learned this from my friend Amina years ago. We spent an afternoon peeling them by hand. I still laugh at that.
Boiling the chickpeas with baking soda helps. It makes them super soft. Then you swish them in water. The skins float right off. It feels a bit like a science experiment. Doesn’t that sound fun?
The Heart of the Matter
Why go through that trouble? It matters because texture is a kind of love. Smooth, creamy food feels like a hug. It is gentle and welcoming. Anyone can make lumpy hummus. But taking time shows you care.
This is also why we let the garlic sit in lemon juice. It takes the sharp bite away. You get all the good flavor without the sting. What is a food you love for its texture? Is it fluffy mashed potatoes? Silky pudding? Tell me about it.
A Topping with a Story
Now for the spiced walnut part. This is my favorite twist. I first had something like it at a market. The smell was incredible. Warm, toasty, and a little smoky. I knew I had to make my own version.
You just whiz everything in the food processor. The oil turns a beautiful red from the paprika. The walnuts get all cozy with the spices. Fun fact: The turmeric gives it a golden glow and is very good for you! Spoon it right into the middle of your hummus. It looks so pretty.
Why This All Works Together
This recipe has two big lessons. First, contrast is exciting. The cool, creamy hummus meets the warm, spiced oil. It is a party in your mouth. Second, simple foods can be special. You are taking a few cans of beans and making magic.
It is perfect for sharing. Set it out with pita bread or carrot sticks. Watch it disappear. Do you have a go-to dish for when friends visit? I would love to hear yours.
Your Turn in the Kitchen
Do not be scared by the steps. They are simple. Just take them one at a time. The swishing of the chickpeas is the hardest part. And it is actually kind of soothing.
Listen to the hum of the food processor. Smell the garlic and lemon. Doesn’t that smell amazing? Cooking should be a joy. If you could add one extra ingredient to this, what would it be? A sprinkle of herbs? Some crispy onions? There are no wrong answers.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chickpeas (canned) | 2 (15-ounce) cans | rinsed |
| Baking soda | ½ teaspoon | |
| Garlic cloves | 4 cloves | peeled, for hummus |
| Lemon juice | â…“ cup | from about 2 lemons, plus extra for seasoning |
| Table salt | 1 teaspoon | for hummus, plus extra for seasoning |
| Ground cumin | ¼ teaspoon | for hummus |
| Tahini | ½ cup | stirred well before using |
| Extra-virgin olive oil | 2 tablespoons | for hummus, plus extra for drizzling |
| Extra-virgin olive oil | ¾ cup | for topping |
| Walnuts | â…“ cup | for topping |
| Paprika | ¼ cup | for topping |
| Tomato paste | ¼ cup | for topping |
| Garlic cloves | 2 cloves | peeled, for topping |
| Ground turmeric | 1 teaspoon | for topping |
| Ground cumin | ½ teaspoon | for topping |
| Ground allspice | ½ teaspoon | for topping |
| Table salt | ½ teaspoon | for topping |
| Cayenne pepper | ¼ teaspoon | for topping |
My Secret for the Smoothest Hummus
Hello, my dear. Come sit. Let’s make hummus the old way. The secret is patience. We must treat the chickpeas gently. I learned this from my friend Amina years ago. She showed me the trick with the skins. It makes all the difference. Your hummus will be like a cloud. Doesn’t that sound lovely?
We start with a simple pot of chickpeas. The baking soda is our helper. It makes them extra soft. While they bubble, we prepare our lemon and garlic. Letting them sit together is magic. It takes away the harsh bite. I still laugh at that. I used to just throw raw garlic in!
Step 1: Put your rinsed chickpeas in a medium pot. Add the baking soda and six cups of water. Bring it all to a boil. Then, let it simmer gently for 15 to 25 minutes. The chickpeas will get very, very soft. You’ll see little skins floating to the top. That’s our sign they’re ready.
Step 2: While the chickpeas cook, grate your garlic cloves. You only need one tablespoon. Whisk it with the lemon juice and salt. Let this sit for ten whole minutes. Then, strain it. Press on the garlic bits to get all the tasty juice. (A hard-learned tip: Don’t skip the straining! Those little solids can make your hummus gritty.)
Step 3: Drain the chickpeas. Now, the fun part! Cover them with cold water in the pot. Swish them with your fingers. The skins will come right off. Pour the water out to catch the skins. Do this three or four times. You’ll be left with beautiful, naked chickpeas. What’s your favorite dip for veggies? Share below!
Step 4: Put the chickpeas in your food processor. Add the garlic-lemon juice, a quarter cup of water, and the cumin. Process until it’s smooth. Now add the tahini and olive oil. Process again. It will become light and creamy. If it’s too thick, add a tiny bit more water.
Step 5: For the topping, just put everything in your clean processor. Walnuts, oil, spices, all of it. Blend it into a coarse, red paste. It will smell amazing and warm. Spoon this gorgeous topping into the well in your hummus. And there you have it. A bowl of sunshine.
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Category: Appetizer, Snack
Three Tasty Twists to Try
This recipe is like a favorite dress. You can accessorize it! Here are three ways to play. Each one changes the mood. My grandson loves the roasted red pepper version. It’s so cheerful.
Sun-Dried Tomato & Basil: Skip the spiced walnut topping. Blend in a handful of sun-dried tomatoes and fresh basil with the chickpeas.
Roasted Red Pepper: Add one jarred roasted red pepper to the food processor in step four. It makes the hummus sweet and rosy.
Everything Bagel: Top your finished hummus with everything bagel seasoning. Add a big drizzle of olive oil. So simple, so good.
Which one would you try first? Comment below!
Serving It With Style
This hummus deserves a beautiful plate. I love to make a little feast. Start with warm, soft pita bread. Cut it into triangles. Add crunchy carrots and cool cucumber slices. For a real treat, sprinkle the whole plate with fresh parsley. A little green makes everything happy.
What to drink? On a cozy night, I love a glass of chilled rosé. It’s light and fruity. For a family gathering, I make mint lemonade. Just muddle fresh mint in your glass. The smell reminds me of summer gardens. Which would you choose tonight?
Keeping Your Hummus Happy
This hummus keeps well in the fridge. Just cover the bowl tightly. It will stay fresh for up to five days. I do not recommend freezing the hummus. Freezing changes its lovely, creamy texture. The spiced walnut topping can be stored separately in a little jar.
Let both parts sit out for 30 minutes before serving. This brings back their best flavor and texture. I once served it straight from the fridge. My grandson said it tasted “sleepy.” Let it wake up first!
Batch cooking this recipe is a smart idea. Double the hummus base on a quiet Sunday. You will have a ready-made snack for the whole week. This matters because good food should make your life easier, not harder. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your hummus too thick? Do not worry. Just add water, one teaspoon at a time. Blend it again until it looks like yogurt. I remember when mine was like paste. A little water fixed it right up.
Is the flavor a bit flat? It often needs more salt or lemon. Season it slowly and taste as you go. This matters because your taste buds are the boss. The recipe is just a friendly guide.
Can’t find tahini? You can use smooth, natural peanut butter instead. The flavor will be different but still delicious. Getting past a missing ingredient builds cooking confidence. You learn you can adapt. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely! Make both parts up to five days early.
Q: No walnuts for the topping? A: Try pecans or almonds. Or just leave them out.
Q: Can I make a half batch? A: You can. Just cut all the ingredients in half.
Q: Any optional tips? A: A final drizzle of olive oil on top is lovely. *Fun fact: The word “hummus” means “chickpea” in Arabic!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this spiced walnut hummus. It is a recipe full of warmth and good taste. Sharing food is one of life’s simplest joys. I would be so pleased to hear about your kitchen adventures.
Tell me all about it in the comments below. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Now, go enjoy your delicious creation.
Happy cooking!
—Grace Ellington.
Spiced Walnut Hummus with Ultra Creamy Texture
Description
Ultracreamy Hummus with Spiced Walnut Topping
Ingredients
Hummus:
Topping:
Instructions
- For the hummus: Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 15 to 25 minutes.
- While chickpeas cook, mince garlic using garlic or rasp-style grater. Measure out 1 tablespoon garlic and set aside; discard remaining garlic. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins. Transfer chickpeas to colander to drain.
- Process chickpeas, garlic-lemon mixture, ¼ cup water, and cumin in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. Transfer to wide, shallow serving bowl. Using back of spoon, make 1-inch-deep well in center of hummus, leaving 1-inch border.
- For the topping: Process all ingredients in clean, dry workbowl until uniform coarse puree forms, about 30 seconds, scraping down sides of bowl halfway through processing. Spoon topping into well in hummus. Serve. (Hummus and topping can be refrigerated separately for up to 5 days. Let both sit, covered, at room temperature for 30 minutes before topping hummus and serving.)
Notes
- For the smoothest texture, do not skip the step of removing the chickpea skins. The spiced walnut topping is rich, so a little goes a long way.
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