Mastering Hummus

The right chickpeas and the addition of carrot takes this over-the-top

I love hummus because it tastes great with everything; it’s healthy (when made right), and is universally accepted. I’d suggest hummus is one of the most popular dips in America. The problem with store-bought hummus is that it often tastes bitter (due to the low-quality beans and oil) and frankly, after a few bites, is less than memorable - almost boring.

I decided to come up with a recipe for hummus that goes beyond the typical store-bought flavor.

First, we needed the right garbanzo beans. The best way to make hummus to to cook your own beans fresh. But that takes too much time. I tried various brands of canned beans, but the results were lackluster. Then I came across some pre-steamed, vacuum-packaged garbanzo beans from Melissa’s Produce. They were perfect. Still sweet and rich without that tinny flavor you get from the aluminum in a can. There isn’t any brine, so the texture is perfect too. If you can find vacuum-packed cooked and peeled garbanzo beans in your grocery store, grab them. You can also order them online from Melissa’s Produce (Link). These are hands-down the best beans to use. BTW, I am not compensated in any way to say this, it’s just the truth.

Next, I wanted to add richness and flavor to the mix that could cut the bitterness of the tahini. I tried honey and maple syrup, but the flavor was too bold. I decided to boil a carrot and add it to the mix. It was perfectly sweet and added some much-needed vegetal flavor as well. Thus the perfect recipe was born.

I suggest making your hummus in a blender as it will produce the creamiest result. You will need to do it in batches, so be patient. This recipe below also makes about 2 quarts, so if you are cooking for less, cut the recipe in half.

Ingredient notes:

I fold in some chopped Castelvetrano olives. They have a very mild and buttery flavor. Excellent addition, however, you can fold in your own interior garnish as you like.

I also use Umami seasoning - which is essentially mushroom powder with some spices. In particular, I like this brand:

Good luck!

Ingredients:

3 packages of Melissa’s Peeled and Steamed Chickpeas

1 cup of chopped castelvatrano olives

3 tablespoons umami powder

3 tablespoons tahini paste

1 large carrot peeled, diced and boiled until soft

2 lemons zested and juiced

8 cups extra virgin olive oil

7 cloves of roasted garlic (if you don’t have time to roast them, just mince 4 cloves)

Sea salt and freshly cracked pepper to taste

1 tablespoon black sesame seeds for garnish

1 tablespoon fresh chives

Instructions: (*note- do this in batches)

note: Yes this recipe requires 8 cups of olive oil.

1. Start by rinsing your chickpeas.

2. Place 1/4 of the chickpeas and some of the carrots in your blender and slowly pour in the olive oil while it is blending. Do this in batches until the entire mixture is blended.

3. With a hand whisk mix the blended chickpeas and carrots in a large bowl. Add in the remaining ingredients until combined.

   

4. Serve with chips or veggies and enjoy!