Best Ever Hummus
This is an excellent, healthy snack to take to any party. I have shared this recipe EVERYTIME I have taken it somewhere. The nice thing is you can easily customize with your own flavor.
This is an excellent, healthy snack to take to any party. I have shared this recipe EVERYTIME I have taken it somewhere. The nice thing is you can easily customize with your own flavor.
- Carbohydrate 3.86394626387214 g
- Cholesterol 0 mg
- Fat 10.1016328151345 g
- Fiber 0.95461708421195 g
- Protein 1.47532795426917 g
- Saturated Fat 1.39741059855513 g
- Serving Size 1 1 Serving (26g)
- Sodium 15.2487632051588 mg
- Sugar 2.90932917966019 g
- Trans Fat 0.382301977617733 g
- Calories 106 calories
Step-by-step
- Add all ingredients to food processor and blend to desired consistency.
- I like to add a well of black bean salsa to the center when serving.
- This recipe definItely has a southwestern flavor.
- Refridgerate until ready to serve.
- Serve with any chip or veggie.
Home cooks frequently process hummus straight from the can without skinning the garbanzo beans, which guarantees a grainy, heavy mouthfeel rather than a silky puree. High-speed food processors generate friction heat that warms the emulsion, occasionally causing the olive oil to separate and turn bitter if blended continuously for longer than three minutes. Tahini supplies essential sesame fats and lecithin, acting as an emulsifying agent that binds the water from the reserved aquafaba with the fats from the oil. Swapping tahini for plain Greek yogurt changes the protein structure entirely, yielding a lighter dip that requires less added liquid to achieve spreadability.
Temperature also dictates the final consistency of the mixture. Cold canned chickpeas harden the fat droplets during blending, resulting in a stiffer spread. Pouring two tablespoons of ice water into the running food processor creates a thermal shock that whips air into the emulsion, significantly increasing overall volume and lightness. Adjusting the cumin and turmeric ratios alters the earthy flavor profile without compromising the structural integrity of the bean paste. Storing the finished product in a sealed glass container below 40 degrees Fahrenheit prevents oil rancidity and preserves the volatile aromatic compounds found in the fresh minced garlic.
