Creamiest dreamiest hummus you’ve ever homemade – I seriously swear! And if that wasn’t enough you can jazz it up with this pickled onion and cucumber relish that brings the crunch game to the mush party.
Ready for the big reveal?!
Tip 1! Peel your peas. I promise it takes way less time than you’re thinking. And it makes a world of difference. (See recipe notes)
Tip 2! This is the best tahini. You should get this one if you can. I never understood what they meant about some tahini being bitter, until I got this one. It’s so NOT bitter treat the rest taste lame now. Does yours harden in the fridge? I kind of avoided using tahini because it was kind of a chore. This one is always creamy! Easily scoops out for dressings, hummus, cookies, etc.
Tip 3! Add a fresh topping. Maybe just parsley, olive oil, and salt. Ideally something like this pickled relish. Texture variation and taste variation – smooth meets crunchy, sweet and sour, acid …nutty? Can you tell I don’t really know what I’m talking about? But my mouth knows and it told me yours will know too.
So maybe you can’t follow the tips every time – but they’re here for when you do. One week, maybe Tuesday eve, before book club on Wednesday you pickle your onions, and peel your peas. And you’re no more rushed on Wednesday because you can blend up the hummus in the same time it would take you to go to the store to buy it. Oh and now you’ve avoided the plastic container. You controlled the kind of oils used to make it. Extra virgin instead of canola. You can buy organic garbanzo beans. And most important, you make a tasty gift to share with your friends. They might ask you about it. And then you get to share these same tips with them. And now there are five more people who are *thinking* about making their own homemade hummus.
Super smooth, creamy, homemade hummus topped with a pickled onion, cucumber, and dill relish.
- 1 15oz can organic garbanzo beans, drained and rinsed
- 1 lemon
- 2 cloves garlic
- 1/4 ccup + 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp water
- 1 tsp kosher salt, give or take
- 1/2 large red onion, diced small
- 1/4 cup + 2 tbsp white wine vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 1/2 cup water
- 1/2 medium sized cucumber
- 1 tbsp fresh dill, minced
- 1/3 cup pickled red onion, plus some pickling liquid
Place your diced onions and remaining ingredients in a small bowl and stir/whisk until sugar and salt are dissolved.
Let sit at room temp for 30min, ideally 1 hour. When the onions start to look pink, they are ready to roll. Make the day ahead – will last for one week in the fridge.
Skip this step if you like – but this is the most important part in my mind:
White the peas are rinsing, massage them fairly aggressively. The goal is to release them from their skins. Take your rinsed peas and place them on a sheet pan. Pick the skins out. Using peeled chickpeas is a GAME CHANGER for silky smooth hummus. It takes maybe 5 minutes longer.
Combined peas, garlic, lemon, 2 tbsp olive oil in a food processor and pulse until minced fine.
Add salt and water. Start with 2 tbsp and 1/2 tsp. I like more salt in mine and more water – taste as you go. More water will make a creamier texture.
Clean and halve your cucumber the long ways.
Scrape out seeds with a spoon. Cut into 1/4″ cubes.
Combine minced dill, diced cucumber, and 1/3c pickled red onions. Add enough pickling liquid to make it moist but not soupy.
Transfer hummus to a wide, shallow dish. Top with a drizzle of olive oil and scoop some relish in the middle.
Dip and enjoy!