Classic Hummus
User Reviews
5
153 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
12 servings
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Calories
132 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Classic Hummus
Report
This Classic Hummus recipe focuses on achieving creamy texture and balanced flavor by using cooked chickpeas, tahini paste, garlic, lemon juice, olive oil, and spices like cumin and cayenne pepper. The method includes peeling the chickpeas for a smoother consistency, then blending all ingredients together. The result is a rich, smooth dip with a gentle garlic and citrus tang, perfect as a spread or appetizer. Optional garnishes like paprika and parsley add color and a mild herbal note.
Description
Classic Hummus combines cooked chickpeas with tahini, fresh lemon juice, garlic, olive oil, and a mix of spices to create a smooth and flavorful dip. A notable technique in this recipe is peeling the cooked chickpeas by heating them with baking soda and rinsing away the skins. This extra step helps achieve an ultra creamy texture uncommon in quicker hummus recipes.
The tahini provides a nutty richness while garlic and lemon juice add sharpness and brightness. Cumin and cayenne pepper introduce subtle warmth and earthiness, balanced by salt to enhance the overall flavor. Olive oil helps to make the dip silky and can also be drizzled on top as garnish.
Classic Hummus is a versatile dish, fitting as a snack, appetizer, or accompaniment to many meals. It pairs well with fresh vegetables, warm pita, or as part of a mezze platter. Optional toppings like paprika and fresh parsley add visual appeal and mild additional flavor.
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Ingredients
- 3 1/2 cups chickpeas or canned; also known as garbanzo beans; soaked and cooked
- 1 tablespoon baking soda (optional - to help skin the chickpeas, then rinsed away - see instructions below)
- 1/3 cup tahini paste
- 8 garlic or more to taste (you may substitute 1-3 fresh garlic cloves if you prefer a stronger sharper flavor, roasted cloves
- 1/4 cup lemon juice or more to taste, fresh
- 1 tablespoon extra virgin olive oil , plus more for garnish
- 3/4 teaspoon cumin
- 1/2 teaspoon salt , or more to taste
- Pinch cayenne pepper
- paprika optional, fresh minced, for garnish
- parsley optional, fresh minced, for garnish
Instructions
- If using canned chickpeas, drain and rinse them first. If cooking the beans, follow my soaking and cooking instructions here. Drain the beans after cooking and let them return to room temperature.To make this hummus ultra creamy, you should peel the cooked chickpeas. While this step is optional, I do recommend it for creamy results. To peel and remove the chickpea skins easily, place them in a skillet with 1 tbsp baking soda and stir, coating all the beans thoroughly with baking soda. Heat up the skillet over medium, stirring the beans constantly, for 2-3 minutes until the beans are completely heated throughout and the skins begin to separate from the beans.
- Pour the hot beans into a large mixing bowl, then immerse them in 3-4 changes of cold water, agitating the beans with your hands to release the skins. Loose skins should float to the surface where they can easily be discarded with each batch of cold water. When most of the skins are gone, proceed with the recipe.
- Another way of skinning the chickpeas (which takes a lot longer) is to take each chickpea and gently squeeze to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Reserve about 15-20 whole chickpeas for garnish. Outfit your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, and cayenne pepper into the processor. Process the mixture until it becomes a smooth, creamy hummus.
- Taste the mixture and add more salt, lemon juice, or garlic to taste. Process again to blend any additional ingredients. If the texture seems too thick, add lukewarm water and continue to process until desired consistency is reached.
- Transfer hummus to a shallow bowl and create a well in the center with a spoon. Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Serve with pita, crackers, or fresh vegetables for dipping.
Notes
- Use cooked or canned chickpeas, thoroughly rinsed and drained before proceeding.
- Peeling chickpeas by heating with baking soda and rinsing improves creaminess but is optional.
- A food processor is recommended to achieve the smooth texture characteristic of hummus.
- Adjust garlic and lemon juice to taste for preferred sharpness.
- Store hummus refrigerated and consume within a few days for best freshness.
Nutrition Information
Show Details
Calories
132kcal
(7%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
5g
(8%)
Sodium
376mg
(16%)
Potassium
183mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
15IU
(0%)
Vitamin C
3.5mg
(4%)
Calcium
38mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 376mg | 16% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
153 reviews
Excellent
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