The secret to ultra-creamy hummus? Boiling your chickpeas in baking soda under they're super tender. The secret to ultra-flavorful hummus? Adding a pinch of Rumi Wild Black Cumin and Zesty Za'atar for a bold pop of flavor and texture.
Best-Ever Hummus
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Category
Sides
Cuisine
Middle Eastern
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ tsp baking soda
- 2 Tbsp fresh lemon juice
- 2 large garlic cloves, chopped
- ¼ cup tahini
- 2 Tbsp ice water, plus more as needed
-
1 ½ tsp Rumi Wild Black Cumin Seeds
- Kosher salt
- 2 Tbsp extra-virgin olive oil
-
2 tsp Rumi Za’atar spice blend
Directions
Add the chickpeas to a medium saucepan. Cover with water, about 2-inches over the chickpeas. Add in the baking soda and bring the mixture to a boil over high heat.
- Let boil for about 15 minutes (reducing the heat as needed so the chickpeas do not boil over) until the chickpeas are very soft and the skins are falling off. Drain, rinse until cold water, and set aside.
- Add the tahini, lemon juice, garlic, and ½ teaspoon salt to the bowl of a food processor. Blend on high speed until the mixture is thick and creamy, about 2 minutes.
Add in the drained chickpeas, ice water, 1 tsp wild black cumin seeds, and another large pinch of salt. Blend on medium speed.
- With the motor running, drizzle in the olive oil. Continue blending, scraping down the sides of the bowl as needed, until the mixture is super smooth and cream. If necessary, add more ice water or olive oil by the tablespoon until your hummus reaches the desired smooth and creamy consistency. Season to taste with salt.
Transfer to a serving bowl. Top with a drizzle of olive oil and a large sprinkle of Rumi Za’atar spice blend and a pinch of Wild Black Cumin seeds. Serve with pita or your favorite crunchy veggies.