Ingredients for Hummus Smooth Creamy
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How to Make Hummus Smooth Creamy
- Place 1 cup dried chickpeas and 4 cloves garlic in a saucepot. Cover with water by about 2 inches and bring to a boil.
- Reduce heat and simmer for at least 1 hour, or until chickpeas are very tender. Reserve at least 1 cup of the cooking liquid.
- Drain the chickpeas and discard the garlic. Place only the chickpeas in a food processor.
- Process until the chickpeas are completely smooth.
- Add 1/2 cup tahini, 1/4 cup olive oil, 1/4 cup plain yogurt, 2 tablespoons lemon juice, 1 teaspoon salt, and 3/4 cup of the reserved chickpea liquid to the food processor.
- Blend for 8-10 minutes, scraping down the sides as needed, until the hummus is completely smooth and creamy. Add more reserved liquid, 1 tablespoon at a time, if needed to reach desired consistency.
- Meanwhile, combine 2 cloves garlic, 1 small jalapeño pepper (seeded and minced), and 1/2 teaspoon salt in a mortar and pestle. Smash until a paste forms.
- Stir in 1 tablespoon lemon juice into the garlic-jalapeño mixture.
- Spread the hummus on a plate. Spoon a few tablespoons of the tetbeleh (garlic-jalapeño mixture) onto the center of the hummus.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, garnish with paprika and a drizzle of olive oil.
- Serve with warm pita bread wedges.
- Store leftover hummus in an airtight container in the refrigerator for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
6g
Fat
27g
Carbs
10g
