She Strengthens

The Secret to Making Perfect Homemade Hummus

Imagine having a delicious, creamy, and healthy dip at your fingertips, ready to impress your friends and family. Former DEZ chef and co-founder Eden Grinshpan shares her expertise on how to make the best homemade hummus ever.

Why Hummus Stands Out

Having fresh homemade hummus in your fridge is a game-changer. Not only is it easy to make, but it’s also incredibly versatile, suitable for almost any diet, and packed with protein and fiber. Plus, it’s a crowd-pleaser that will appeal to everyone!

The Keys to Perfect Hummus

Choosing the Right Chickpeas

Using dried chickpeas is the best option, but if you’re short on time, canned chickpeas will do. Just make sure to rinse them well and use low-sodium beans. If you do decide to soak and cook dried chickpeas, add baking soda to help break down the skins, and test for doneness by pinching a bean.

The Power of Lemon Juice

A good amount of fresh lemon juice is essential to brightening up the hummus and preventing it from tasting dull or flat. Don’t skip this step!

The Importance of Tahini

Tahini adds a velvety smooth texture and nutty depth of flavor to your hummus. Choose a high-quality brand, like Soom, and don’t be afraid to use a generous amount.

The Magic of Ice Water

Adding a little ice water to your hummus will elevate the light, creamy, and fluffy texture. It’s a simple trick that makes a big difference!

The Swoosh Technique

Create rims and wells in your hummus by loading up a bowl with fresh hummus, holding it in one hand, and applying the back of a large spoon to the surface while rotating the bowl. This will hold your toppings perfectly.

Customizing Your Hummus

Take your hummus to the next level by adding a drizzle of oil, toasted pine nuts, Aleppo pepper flakes, or fresh herbs. You can also blend in roasted peppers, carrots, olives, or beets for added flavor and nutrition.

Serving Suggestions

Serve your homemade hummus warm, with a side of fluffy pita bread and your favorite toppings. Try eating it as a meal, just like they do in Israel, or as a crowd-pleasing dip or appetizer.

Recipe: Beet Hummus

Ingredients:

• 4 beets, yellow and red variety
• 1 tablespoon red wine vinegar
• 3 cardamom pods, optional
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons salt
• 1½ cups raw chickpeas, soaked overnight
• 1 teaspoon baking soda
• Fresh water to cover
• ¾ cup raw tahini
• Juice of 1 lemon
• 3 cloves garlic, peeled
• 1½ teaspoons kosher salt
• ⅓ cup cooked beets
• ⅓ to ½ cup ice water (use less for a thicker spread)
• For the Lemon Vinaigrette:
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 small clove garlic, finely grated
  • ½ jalapeño, finely chopped (remove seeds for less heat)
  • Kosher salt, to taste
• For the Garnish:
  • Lemon Vinaigrette
  • Additional beets, chopped
  • Mint leaves
  • Pine nuts

Instructions:

1. Roast the beets with vinegar, cardamom, sugar, and salt until tender.
2. Make the hummus by blending cooked chickpeas, tahini, garlic, salt, and beets with ice water until smooth.
3. Top with the jalapeño mix, beets, mint, and pine nuts.
4. Serve warm and enjoy!