Turbo Hummus by Alton Brown

Dive into the creamy, ultra-smooth world of "Turbo Hummus by Alton Brown," a game-changing twist on the classic Middle Eastern dip. This recipe starts with dry chickpeas, soaked overnight and simmered with baking soda for an irresistibly velvety texture. Freshly squeezed lemon juice, rich tahini, and a touch of ground cumin elevate the flavor profile, while ice-cold water brings it all together for a perfectly airy and luscious consistency. Enhanced with minced garlic for a punch of boldness and finished with a drizzle of olive oil or a sprinkle of paprika, this versatile hummus pairs beautifully with pita, veggies, or as a flavorful sandwich spread. Easy to make and ideal for meal prepping, it’s a must-try for hummus purists and adventurous foodies alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 6 ounces Dry chickpeas
• 1 teaspoon Baking soda
• 4 Garlic cloves
• 0.25 cup Lemon juice, freshly squeezed
• 0.5 cup Tahini
• 0.25 cup Water, ice-cold
• 1.5 teaspoons Kosher salt
• 0.5 teaspoon Ground cumin
• 1 tablespoon Olive oil (optional, for drizzling)
• 1 pinch Paprika or parsley

Directions

Step 1

Rinse the dry chickpeas thoroughly under cold water. Place them in a large bowl and cover with water, ensuring the water level is at least 2 inches above the chickpeas. Allow them to soak overnight (8-12 hours).

Step 2

Drain and rinse the soaked chickpeas. In a medium saucepan, combine the chickpeas, baking soda, and about 6 cups of fresh water. Bring to a boil over high heat, then reduce to a simmer and cook for 60-90 minutes until the chickpeas are very soft and the skins begin to separate.

Step 3

Drain the cooked chickpeas, reserving about 1/4 cup of the cooking liquid. Rinse the chickpeas under cold water to help remove excess skins. Discard the loose skins for a smoother hummus, but keeping some skin is fine if you prefer.

Step 4

Place the garlic cloves and kosher salt in a food processor. Pulse until finely minced. Add the cooked chickpeas, lemon juice, ground cumin, and tahini to the food processor.

Step 5

Run the food processor for 1-2 minutes, scraping down the sides occasionally, until the mixture is thick and creamy.

Step 6

With the food processor running, slowly drizzle in the ice-cold water and reserved cooking liquid (if needed), 1 tablespoon at a time, until the hummus reaches your desired consistency.

Step 7

Taste and adjust seasoning, adding more lemon juice, salt, or cumin as desired.

Step 8

Transfer the hummus to a serving dish. Use the back of a spoon to create swirls, then drizzle with olive oil and garnish with paprika or parsley if desired.

Step 9

Serve with pita bread, fresh vegetables, or as a sandwich spread. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	444 grams (444.0g)

Amount per serving	% Daily Value*
Calories	1589

Total Fat 97.00g	124%
Saturated Fat 14.90g	75%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2318mg	101%
Total Carbohydrate 129.80g	47%
Dietary Fiber 42.60g	152%
Total Sugars 20.30g
Protein 59.30g	119%

Vitamin D 0IU	0%
Calcium 9471mg	729%
Iron 42869mg	238160%
Potassium 2103mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 14.6%

Carbs: 31.9%