Perfect Hummus: Aladdin’s Copycat Hummus Recipe
Last week, Lisa shared our recent visit to the *new* Aladdin’s Eatery in North Canton. It bears mentioning again: a must-order is their hummus. Yes, humble ol’ hummus. Aladdin’s version, however, is anything but plain; it’s amazingly smooth, flavorful and creamy.
And now you can make it home with this life-changing, star-of-the-food-party, Aladdin’s copycat hummus recipe. (I exaggerate, only the teensiest bit.) This recipe is really, really close, and really, really good. I mean, look at that creamy goodness:
If you’re like me, it’s impossible to make a recipe without tweaking it to suit personal preferences or ingredients on-hand. I get it, I totally do. I just beg you to follow this one thing: PEEL THE SKINS OFF THE CHICKPEAS. It’s mind-numbing, yes, but it makes all the difference to achieve that silky-smooth hummus. TIP: I’ve found that child labor is especially well-suited for this task; just ask my two older sons.
The flavors in this recipe have nowhere to hide, so be sure to use fresh garlic (no powdered stuff), fresh lemon juice, and good quality olive oil.
1 15-oz can chickpeas, drained, rinsed, and skins peeled
2 cloves garlic, minced
Juice of 1 lemon (about 3 tablespoons)
1 tsp kosher salt, or to taste
1/3 cup tahini, well-stirred
2 tablespoons olive oil
1-3 tablespoons water (I use two)
Drizzle of olive oil for the top
Pinches of paprika
Peel skins off each chickpea and place peeled peas in a blender or food processor. (My Ninja blender works fantastic.) Add garlic, lemon juice, salt, tahini, and olive oil. Blend until all ingredients are pureed, adding water, one tablespoon at a time, to achieve that smooth-as-silk consistency.
Spread hummus on a dinner plate (or platter) and drizzle with olive oil and a pinch or two of paprika. Garnish with feta and kalamata olives if you choose. Serve with your favorite pita, pita chips, or veggies. Let the oohs-and-ahhs roll in.
Optional add-ins for flavored hummus. Just add them with your other ingredients and puree:
- Cayenne pepper, to taste
- 1/2 cup Kalamata olives, pitted
- 1-2 red peppers, seeded, roasted, peeled, and rough-chopped
- 1-2 canned chipotle peppers with 1 teaspoon adobo, plus 2 tablespoons lime juice, and ¼ cup cilantro
- 1 cup rinsed and drained black beans, plus one seeded jalapeno, ¼ cup cilantro, pinch of cumin
- ½ cup jarred artichokes, plus a handful of chopped parsley and mint
- 1/3 cup prepared pesto
- 1 avocado, plus one seeded jalapeno, ¼ cup cilantro, 2 tablespoons lime juice