Get ready for your weekend NFL/College Football games to have a new addition. This hummus has everything you crave when taking a dip with your pita chips or veggies. It’s creamy, smoky, garlicky, and has just the right amount of heat. Not too much and not too little. I have two versions of the recipe. The first has flavors of lemon, garlic and a faint heat from chili flakes. The second version has a smoky and slightly spicy flavor from chipotle chilies.
This hummus makes A LOT so plan for a crowd or leftovers. If you don’t want as many leftovers just make one of the two versions or half each recipe. I like having all the leftovers because we use them for lunches or an afternoon snack with fresh vegetables throughout the week. I also use it in turkey or ham sandwiches in place of mayonnaise.
Back in Portland Oregon (where we recently moved from) there is a company called King Harvest and they have THE BEST hummus. I miss running to their coffee shop on Wednesday’s for hummus hump day. Their hummus is ½ price all day. So my goal in coming up with this recipe was to replicate as closely to their consistency of hummus.
When I first started testing recipes for hummus I was leaving the skin on the chickpeas and the consistency was far from creamy and was rather dry. I started researching different methods to make my hummus creamier and found that removing the skin from the cooked chickpeas was how I was going to get a creamier consistency. I did the slow method and found that popping each chickpea out of it’s little shell was monotonous and rather time consuming. (I should also add that I cook my own chickpeas instead of using them from a can. Have no fear, it is rather simple and hands off and we will get to that part soon!) Instead, if you add about ¼ teaspoon of baking soda to your beans the outer shell disintegrates as the beans cook. So much easier!
You can cook your chickpeas two ways. I don’t like using canned items often because many canned goods are lined with BPA, which is not healthy to consume. The way I cook mine is in an electric pressure cooker. I just add a few inches of water above the beans, set the heat to high, and finally set the timer on the pressure cooker for 35 minutes. Here is the link for the pressure cooker on amazon.com that I use (this is not an affiliate link). You can also use a crock-pot. Simply add your washed and dried beans to the crock-pot with water and cook on high for 4 hours.
The methods may sound complicated (or not) but I assure you they are really quite simple!