The debate about where and how hummus was created continues to this day. Most people believe that it was either Levantine or Egyptian Arabs. The question isn’t who was the first to crush chickpeas and mix them with sesame paste, but who makes the best hummus now?
After trying countless hummus recipes and hours of tweaking, I would like to present to you my version of the best hummus recipe. EVER.
This recipe is super creamy and rich in tahini, with just the right amount of heat. You can keep this hummus in refrigerator for up to 1 week and use it for your wraps, sandwiches, salad dressings or eat it with fresh veggies as a dip.
Roasted red peppers elevate the flavours to the next level. But if you don’t share my love for red peppers, you can substitute them with roasted garlic, asparagus, olives or simply prepare a basic hummus recipe. I guarantee you will be blown away by the results either way.
My goal was to make this recipe as easy and quick as possible. So I used canned chickpeas and jared roasted red peppers to keep my prep time to a minimum. However when I have extra time over the weekend, I would roast the peppers myself and boil the dried chickpeas for a more authentic touch.
Let me know if you would like to see a tutorial on how to roast peppers! Should I also show you the hummus recipe using dried chickpeas instead of canned?
For now, welcome to the creamy hummus heaven.
- 1 can chickpeas (15 ounces/425 gr)
- ½ cup tahini
- 2 tbsp lemon juice
- 2 garlic cloves
- ¾ cup cut roasted red peppers
- ½ tsp salt
- ½ tsp ground cumin
- pinch of cayenne pepper
- water as needed
- Rinse chickpeas under cold water. Cut garlic and roasted peppers.
- Place chickpeas in a food processor or blender and process until you get a stiff paste (about 30 seconds).
- Add the rest of the ingredients except for peppers and water and process for another 30 seconds. (If you want to keep the recipe basic and skip the peppers, you can continue processing the hummus for 2 more minutes until you reach a smooth consistency, adding the water as necessary.)
- Add roasted red peppers and continue processing for 2 more minutes. With the food processor still running, slowly drizzle water if needed. I usually add about 50 ml.
- Transfer the hummus to a bowl and cover with saran wrap. Let rest for about 30 minutes before eating.
- If you're not going to eat hummus right away, place it in the fridge in an airtight container.