Simple Methods and Shortcuts for Dishwashing Homemade Hummus Perfectly

Simple Methods and Shortcuts for Dishwashing Homemade Hummus Perfectly

Heyyy there, homies! Wondering how to whip up some legit hummus at home? Well, sit your ass down, 'cause the pro herself – Eden Grinshpan, ex-chef and co-founder of DEZ and current co-host of "Top Chef Canada" – is gonna school your ass real quick.

Whether you've been munching on store-bought tubs of hummus like it's going out of style or not, makin' hummus from scratch is a game-changer. It's not only easy on the wallet, it's a hella lot tastier than grocery store garbage. Just follow these simple tips to achieve hummus perfection.

First things first: Let's get a glimpse into your teacher's background. Chances are, you know Eden from her show, Eden Eats, or from "Top Chef Canada." She got hooked on cookin' at a young age and eventually attended Le Cordon Bleu instead of college, with her parents' full support. So she knows her stuff, and hummus is no exception. Although her restaurant, DEZ, has closed down since we last visited, you can still use her expert tips to make your own silky, flavor-packed hummus at home.

What Makes Hummus So Awesome?

According to Eden, havin' homemade hummus in the fridge is a fantastic feelin'. It's simple to make, impresses the hell out of people, and suits just about any diet – it's vegan, gluten-free, and loaded with protein and fiber.

She shared a recipe with us for a lovely beet hummus (or just a basic hummus if you drop the beets) and revealed some key tips on what sets great hummus apart from mediocre hummus.

The Secret Ingredients to Perfect Hummus

The Chickpeas

Get your hands on dried chickpeas if ya can, and soak 'em overnight. Cook 'em the next day in a fresh pot of cold water with baking soda to help break down their skins. Test for doneness by pinchin' a bean – if it's creamy and easily breaks apart between your fingers, you're good to go.

But hold up, you say? Overnight soaking and cookin' from scratch seem like way too much work? No worries! Eden says it's fine to use canned chickpeas if that's your only option. Just be sure to use low-sodium beans and rinse 'em well under cold water before blending 'em up.

Say you ain't got time for soakin'? Try this cool trick from Cookie and Kate: Parboil canned chickpeas with baking soda, and you'll be close to last-minute hummus that's still silky and creamy as all get-out.

The Lemon Juice

Fresh lemon juice is a game-changer when it comes to hummus. It brightens things up and keeps the hummus from bein' dull or flat. Garlic and salt will help intensify the flavor, but don't skimp on the fresh citrus.

The Tahini

Eden loves usin' a lot of tahini (sesame seed paste) for a smooth, velvety texture and a rich nutty flavor. She digs Soom, but you do you – use whichever brand floats your boat. Pro tip: Regardless of the brand, tahini will always have a somewhat bitter taste. But if the bitterness is overpowering, hold off on the hummus until you can get a better brand of tahini.

The Ice Water

A smidgen of ice water will elevate the light, creamy, fluffy texture of your hummus even further. It's a neat trick to master, so keep it up your sleeve (or share it with your buddies).

The Swoosh

This is a fancy-pants term, so pay attention. Load up a bowl with your fresh hummus and hold it firm with one hand. Apply the back of a big spoon to the hummus' surface, and hold the spoon still while you rotate the bowl against it. The hummus should hold its shape like stiff whipped cream or a good buttercream. See the video if you need a visual aid.

The Extras

Why settle for hummus drizzled with olive oil and a sprinkle of pine nuts when you can do it up a whole lot better at home? Eden likes a tangy lemon vinaigrette (find her recipe below), but a high-quality extra-virgin olive oil alone will also do the trick. Go nuts with your pour, then add some other goodies like toasted pine nuts, Aleppo pepper flakes, or fresh herbs.

Variations

What's great about hummus is that you can toss just about anything into the mix – roasted peppers, carrots, olives – you name it. But let's get real: A beautiful pink hue and an earthy-sweet flavor will be perfect for springtime. Give beets a whirl! Eden roasts 'em with vinegar, cardamom, sugar, and salt for a bolder flavor than you might encounter elsewhere. They'll be blended into the hummus itself and scattered on top, along with fresh mint, pine nuts, and more of that fantastic lemon vinaigrette.

How to Serve Homemade Hummus

In the States, we tend to toss hummus in a bowl and surround it with pita chips, veggies, or other dippers. But in Israel, where there's a hummus shop on every corner, it's often served warm and always super-fresh, in bowls meant for single servings, with plenty of pita bread to scoop it up. If you're lucky, you might even get some ground lamb, roasted eggplant, or shakshuka in your bowl of hummus.

At home, try eatin' your epic hummus as a meal (still warm), scooping it up with whatever toppings ya fancy – just be sure to score the best, fluffiest pita bread ya can find. (Wanna get fancy? Try this easy flatbread recipe if you wanna make everything from scratch.)

Now go ahead and whip up some amazing hummus using Eden's tips and recipes, and impress the hell out of your friends and family. Don't blame us if they start bowin' down at your feet. Happy hummusin'!

How to Make Hummus from Scratch

This recipe is for Eden Grinshpan's beet hummus, but if ya ain't feelin' the pink hue, just leave out the beets and you'll end up with a bowl of traditional-and delicious-hummus.

Ingredients

For the Beets:

• 4 beets (yellow and red varieties)
• 1 tablespoon red wine vinegar
• 3 cardamom pods (optional)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons salt

For the Hummus:

• 11⁄2 cups raw chickpeas, soaked overnight
• 1 teaspoon baking soda
• Fresh water to cover
• 3⁄4 cup raw tahini
• Juice of 1 lemon
• 3 cloves garlic, peeled
• 11⁄2 teaspoons kosher salt
• 1⁄3 cup cooked beets
• 1⁄3 to 1⁄2 cup ice water (use less for a thicker spread)

For the Lemon Vinaigrette:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 small clove garlic, finely grated
• 1⁄2 jalapeño, finely chopped (remove seeds for less heat)
• Kosher salt, to taste

For the Garnish:

• Lemon Vinaigrette
• Additional beets, chopped
• Mint leaves
• Pine nuts

Instructions

1. Preheat the oven to 350°F (175°C). Place the beets with the vinegar, cardamom (if using), sugar, and salt in a deep roasting tray. Pour in water to come halfway up the beets, cover the tray well with foil, and place in the oven to roast for 45 minutes – until a knife easily slides through the beets.
2. Remove the beets from the liquid and use a kitchen towel to remove the skin while still hot.
3. Drain and rinse the chickpeas after they've soaked overnight. Place in a deep pot with baking soda. Pour in water to cover, bring to a boil, lower heat to a simmer, and skim the foam that forms on top.
4. Let simmer on medium heat until the chickpeas are creamy and easily break apart between your fingers, about 30 minutes.
5. Strain the cooked chickpeas and place in a blender with tahini, garlic, salt, and beets. Blend until smooth, then slowly pour in the ice water until creamy.
6. Place the extra-virgin olive oil, lemon juice, garlic, jalapeño, and salt in a blender and combine until very fine. Top the hummus with the jalapeño mix, beets, mint, and pine nuts. Serve warm.
7. To save some money and enhance flavor, try making homemade hummus at home instead of relying on store-bought tubs.
8. Eden Grinshpan, former chef and co-founder of DEZ, suggests using fresh lemon juice, a lot of tahini, and a smidgen of ice water to achieve a silky and flavor-packed hummus.
9. If you don't have the time to soak and cook dried chickpeas, consider parboiling canned chickpeas with baking soda as a convenient alternative for last-minute hummus preparation.

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