Homemade Hummus Recipe
User Reviews
5
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Cook Time
35 mins
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Resting Time (optional)
30 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
296 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Homemade Hummus Recipe
Description
The Homemade Hummus Recipe details soaking dried chickpeas overnight and cooking them with baking soda to soften the skin and flesh, producing a creamy base when processed. The addition of tahini contributes a nutty sesame flavor and creaminess, while lemon juice and garlic add brightness and sharpness. Ground cumin adds a subtle earthy warmth. Processing the chickpeas with ice cubes helps keep the mixture cool and leads to a smooth, airy texture. The garnishes can be applied to suit different taste preferences and presentations.
Hummus is commonly served as a dip with pita bread, vegetables, or as a condiment in sandwiches and bowls. Making it from dried chickpeas allows control over texture and flavor. Using canned chickpeas is an accepted shortcut, adjusting cooking steps accordingly. The recipe suggests variations such as adding cilantro and pickled jalapeños to introduce a spicy note.
Choosing high-quality tahini, particularly from Ethiopian sesame seeds, may enhance the hummus' flavor complexity. Keeping the ingredients fresh and processing adequately ensures the desired creamy consistency.
This recipe yields enough to serve a small group and can be customized with the garnishes and spice additions included in the notes.
Ingredients
- 1 1/4 cup chickpeas See Note 1, dried
- 1 tsp baking soda
- 6 1/2 cups water
- 1 cup tahini (See Note 2)
- 4 tbsp lemon juice (about 2 lemons)
- 4 garlic cloves
- 1 1/2 tsp salt
- 1/2 tsp cumin ground
- 3-4 ice cubes (See Note 3)
Garnishes
- olive oil
- parsley chopped
- sumac sprinkle
- dukkah sprinkle
- zaatar spice
Instructions
- Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
- Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
- Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
- Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste. (For a spicier version see Note 5 below).
- Transfer to a bowl, cover and allow to rest at least 30 minutes, or refrigerate if not eating immediately. Allow to come back to room temperature before spooning on to a serving plate. Garnish with a drizzle of good olive oil, parsley and either sumac, dukkah or za’atar.
Notes
- Canned chickpeas can be used to save time, substituting two 15.5oz cans drained.
- For richer flavor, use tahini made from Ethiopian Humera sesame seeds, available in specialty stores or online.
- Ice cubes are preferred for achieving a creamier texture, but about 6 1/2 tablespoons of ice water can substitute.
- The cooking time for chickpeas varies from 20 to 40 minutes depending on freshness; they are done when easily mashed between fingers.
- For a spicy twist, add 1 bunch of cilantro leaves and 1/4 cup of pickled jalapeños to the hummus mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 601mg | 25% |
| Potassium | 425mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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