A Bowl of Sunshine
Hello, my dear. Come sit. Let’s talk about hummus. But not just any hummus. This one is like a hug in a bowl. It is creamy and dreamy. And it has a spiced walnut topping that winks at you.
I call it my Sunshine Hummus. The turmeric and paprika make it a bright, happy orange. Doesn’t that smell amazing? It always makes me think of a warm kitchen full of laughter. Food should make you feel good before you even take a bite.
The Secret to Silky Hummus
Many people’s hummus is a bit grainy. I know mine used to be. The secret is in the chickpea skins. You have to take most of them off. It feels like a small chore. But it makes all the difference.
You boil the chickpeas with baking soda. Then you swish them in cold water. The little skins float right off. It’s like magic. Fun fact: taking off the skins lets the chickpeas get super smooth. No tiny bumps! Your hummus will be cloud-soft. I promise.
Why the Little Things Matter
This recipe has two small steps that matter a lot. First, you grate the garlic into lemon juice. You let it sit. This takes away the harsh bite. It leaves only a gentle, friendly garlic flavor. I still laugh at that. Taming a garlic clove!
Second, you make a deep well in the hummus for the topping. This is important. It means every single scoop gets both the creamy and the spiced parts. You get the perfect taste in every bite. What’s a small kitchen trick you love? I’d love to hear it.
A Topping with a Story
The walnut topping is special to me. I first had something like it at my friend Anahid’s table years ago. She called it “muhammara.” It was so rich and complex. I’ve made a simpler version here.
You just whiz walnuts, oil, spices, and tomato paste together. In one minute, you have this glorious red paste. It is earthy, a little sweet, and has a tiny kick. It turns simple hummus into a feast. Do you have a food that reminds you of a friend?
Make It Your Own
This is your kitchen now. You can play. Love more lemon? Add a squeeze. Want it spicier? A pinch more cayenne. The hummus and topping keep for days. So you can make joy ahead of time.
Serve it with warm pita, or crisp carrots. Watch it disappear. Sharing food you made with care is a powerful thing. It says, “I am glad you are here.” That is why this matters. What will you dip into your hummus first? Tell me your favorite dipper.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Hummus: | ||
| Chickpeas (canned) | 2 (15-ounce) cans | rinsed |
| Baking soda | ½ teaspoon | |
| Garlic cloves | 4 | peeled |
| Lemon juice | ⅓ cup | from about 2 lemons, plus extra for seasoning |
| Table salt | 1 teaspoon | plus extra for seasoning |
| Ground cumin | ¼ teaspoon | |
| Tahini | ½ cup | stirred well before using |
| Extra-virgin olive oil | 2 tablespoons | plus extra for drizzling |
| Water | ¼ cup (approx.) | for adjusting consistency |
| Topping: | ||
| Extra-virgin olive oil | ¾ cup | |
| Walnuts | ⅓ cup | |
| Paprika | ¼ cup | |
| Tomato paste | ¼ cup | |
| Garlic cloves | 2 | peeled |
| Ground turmeric | 1 teaspoon | |
| Ground cumin | ½ teaspoon | |
| Ground allspice | ½ teaspoon | |
| Table salt | ½ teaspoon | |
| Cayenne pepper | ¼ teaspoon |
Instructions
Step 1: Let’s start our hummus. Put the chickpeas and baking soda in a saucepan. Cover them with six cups of water. Bring it all to a boil, then let it simmer. The chickpeas will get very soft and creamy. This takes about twenty minutes. I love watching the little skins float to the top.
Step 2: Now, let’s prepare the magic lemon-garlic juice. Grate your garlic cloves on the small holes of a grater. Whisk the lemon juice and salt with one tablespoon of that garlic. Let it sit for ten minutes. This makes the flavor gentle and sweet. Then, strain it into a bowl. Press on the garlic bits to get all the good juice out. (A fine mesh strainer is your best friend here!)
Step 3: Drain your soft chickpeas. Put them back in the pot with fresh cold water. Swish them with your fingers to help the skins come off. Pour the water out to catch the skins. We do this a few times. It makes the hummus ultra-smooth. Don’t worry about getting every single skin. My grandson calls this “giving the chickpeas a bath.”
Step 4: Time for the food processor! Add the peeled chickpeas, the garlic-lemon juice, a quarter cup of water, and the cumin. Process it until it’s very smooth. Then, add the tahini and olive oil. Process again until it’s light and creamy. If it seems too thick, add a teaspoon of water. Does your family like things more lemony or salty? You can add a little more now.
Step 5: Make the beautiful red topping. Wash and dry your food processor bowl. Add all the topping ingredients. That’s the oil, walnuts, paprika, tomato paste, garlic, and all the spices. Process it for about thirty seconds. You want a coarse, spoonable paste. It will smell incredible, like a warm hug.
Step 6: Spread your hummus in a wide, shallow bowl. Use the back of a spoon to make a deep well in the center. Spoon that gorgeous spiced walnut topping right into the well. Drizzle a little extra olive oil over everything. And you’re done! What do you think is the secret to the creamiest hummus? Share below!
Creative Twists
This recipe is wonderful as it is. But playing with food is so much fun. Here are three simple twists to make it your own. Try using smoked paprika for a campfire smell. Swap the walnuts for toasted pecans for a sweeter note. Or, mix a spoonful of pomegranate molasses into the topping for a sweet-tart surprise. Which one would you try first? Comment below!
Serving & Pairing Ideas
This hummus loves company. I serve it with warm pita bread, cut into triangles. A plate of crunchy radishes and cucumber sticks is lovely too. For a pretty plate, sprinkle the edges with chopped parsley. To drink, a glass of chilled, crisp rosé wine is nice for grown-ups. For everyone, I love fizzy lemonade with a sprig of mint. It cuts through the richness perfectly. Which would you choose tonight?
Keeping Your Hummus Happy
This hummus stays creamy in the fridge for five days. Just cover the bowl tightly. The spiced walnut topping should be stored separately in its own jar. This keeps the hummus from getting soggy. Let both sit on the counter for thirty minutes before serving. The cold makes the olive oil firm up. Letting it warm up brings back that silky texture.
I do not recommend freezing this one. The texture of the tahini can change. It might become grainy when thawed. Batch cooking is easy, though. You can double the topping recipe. Keep a jar in your fridge for a week. It is wonderful on roasted vegetables or eggs.
I learned the hard way about storing them together. My first batch turned the hummus a deep red overnight. The flavors all ran together. Now I keep them apart until the moment we eat. Storing food well means less waste. It also means a tasty, ready-to-go snack is always waiting for you. Have you ever tried storing it this way? Share below!
Simple Fixes for Smooth Hummus
First, your hummus might be too thick. This is very common. The fix is simple. Just add water, one teaspoon at a time. Blend it again after each addition. You want it to be like thick yogurt.
Second, the flavor might taste a bit flat. I remember when my first batch did. It just lacked a little spark. The secret is in the garlic-lemon soak. Letting them sit together for ten minutes mellows the garlic. It also makes the lemon flavor brighter. Do not skip this step.
Third, the chickpea skins can be stubborn. Do not worry if you do not get every single one. Getting most of them off is the goal. This step matters because it makes the hummus incredibly smooth. Getting the flavor right matters for your confidence. A small tweak can make a big difference. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just check your spice labels to be sure.
Q: Can I make it ahead?
A: Absolutely. Make both parts up to five days ahead. Store them separately in the fridge.
Q: What if I do not have allspice?
A: You can use a pinch more cumin. A tiny bit of cinnamon works in a pinch, too.
Q: Can I make a half batch?
A: You can. Simply cut all the ingredients in half. The instructions stay exactly the same.
Q: Any optional tips?
A: Drizzle a little extra olive oil on top before serving. A sprinkle of chopped parsley looks lovely. *Fun fact: Chickpeas are also called garbanzo beans!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special hummus. It is perfect for sharing with family. It is also wonderful for a quiet afternoon snack. The smells from your kitchen will be wonderful.
I would love to hear all about your cooking adventure. Tell me what you thought. Did your family enjoy it? Have you tried this recipe? Please leave a comment below and let me know.
Happy cooking!
—Elowen Thorn.
Spiced Walnut and Ultracreamy Hummus Noel
Description
Ultracreamy Hummus with Spiced Walnut Topping
Ingredients
Hummus:
Topping:
Instructions
- For the hummus: Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 15 to 25 minutes.
- While chickpeas cook, mince garlic using garlic or rasp-style grater. Measure out 1 tablespoon garlic and set aside; discard remaining garlic. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins. Transfer chickpeas to colander to drain.
- Process chickpeas, garlic-lemon mixture, ¼ cup water, and cumin in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. 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.) Season with salt and extra lemon juice to taste. Transfer to wide, shallow serving bowl. Using back of spoon, make 1-inch-deep well in center of hummus, leaving 1-inch border.
- For the topping: Process all ingredients in clean, dry workbowl until uniform coarse puree forms, about 30 seconds, scraping down sides of bowl halfway through processing. Spoon topping into well in hummus. Serve. (Hummus and topping can be refrigerated separately for up to 5 days. Let both sit, covered, at room temperature for 30 minutes before topping hummus and serving.)
Notes
- For a smoother hummus, ensure you remove as many chickpea skins as possible. The spiced walnut topping can be made ahead for easier assembly.