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Ultracreamy Hummus
Ultracreamy Hummus

Before you jump to Ultracreamy Hummus recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is now a great deal more popular than in the past and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make a few small changes that can start to make a good impact on our daily eating habits.

You can get results without needing to remove foods from your diet or make huge changes at once. Even more crucial than totally modifying your diet is just substituting healthy eating choices whenever possible. In time, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will find that you won’t want to eat the old diet.

To sum up, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to ultracreamy hummus recipe. To make ultracreamy hummus you need 9 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Ultracreamy Hummus:
  1. Prepare 2 (15 ounce) cans chickpeas, rinsed
  2. You need 1/2 teaspoon baking soda
  3. You need 4 garlic cloves, peeled
  4. Take 1/3 cup lemon juice (2 lemons), plus extra for seasoning
  5. Prepare 1 teaspoon table salt
  6. Prepare 1/4 teaspoon ground cumin, plus extra for garnish
  7. Take 1/2 cup tahini, stirred well
  8. Use 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  9. Get 1 tablespoon minced fresh parsley
Instructions to make Ultracreamy Hummus:
  1. Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat.
  2. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes.
  3. While chickpeas cook, mince garlic using garlic press or rasp-style grater.
  4. Measure out 1 tablespoon and set aside; discard remaining garlic.
  5. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes.
  6. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
  7. Drain chickpeas in colander and return to saucepan.
  8. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins.
  9. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan.
  10. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins.
  11. Transfer chickpeas to colander to drain.
  12. Set aside 2 tablespoons whole chickpeas for garnish.
  13. Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
  14. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.)
  15. Season with salt and extra lemon juice to taste.
  16. Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin.
  17. Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)

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