Homemade Hummus Recipe
User Reviews
5.0
30 reviews
Excellent
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Cook Time
mins
-
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
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Two tricks make this hummus recipe satiny smooth. Zesty garlic, lemon, and smoky cumin make it the best Mediterranean hummus recipe around!
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Ingredients
- 1 1/4 cup dried chickpeas (See Note 1)
- 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 ground cumin
- 3-4 Ice cubes (See Note 3)
Garnishes
- olive oil
- parsley chopped
- sprinkle of sumac
- sprinkle of dukkah
- Zaatar spice
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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
- If not soaking and cooking chickpeas from scratch, feel free to use canned. Two 15.5oz cans drained is what you'll need for this recipe.
- Try to find tahini made from Ethiopian sesame seeds; the buttery, complex Humera seeds are the best quality. I've found brands at Trader Joes and Whole Foods, or order the Soom brand online.
- I find the ice cubes work best, but about 6 1/2 tablespoons of ice water can be substituted.
- Cook the chickpeas between 20-40 minutes depending on freshness.
- Add 1 bunch cilantro leaves and 1/4 cup pickled jalapeños for a spiced up version that I highly recommend!
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
601mg
(25%)
Potassium
425mg
(12%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
41IU
(1%)
Vitamin C
6mg
(7%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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