Hummus
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Hummus
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How to make authentic, creamy, homemade hummus made from scratch using simple ingredients -- chickpeas, tahini, garlic, olive oil, lemon juice, and salt.
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Ingredients
- 15 ounces chickpeas (canned or jarred, drained)
- 1/4 cup tahini paste (more to taste)
- 1 to 2 garlic cloves
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- 2 to 4 Tablespoons ice cold water
- 3/4 teaspoon salt
Toppings (optional):
- Pine Nuts, Chickpeas, Olive Oil, Fresh Herbs, Parsley, Feta
Instructions
- For a really smooth hummus, you need really soft chickpeas. If you are using canned or jarred chickpeas, you can just throw the can of chickpeas into the food processor with the rest of the ingredients. For extra smooth hummus, you can cook the canned or jarred chickpeas in water and 1/2 teaspoon of baking soda over medium heat which helps to soften the chickpeas even further. Cook for 25-30 minutes and then drain. If want to make quick and easy hummus, you can skip this step.
- Add the drained chickpeas into a food processor with the tahini, garlic, olive oil, lemon juice, and salt. Blend for at least 3 minutes or until the hummus is smooth.
- Slowly add the ice-cold water. Start with 3 Tablespoons and add more as needed. This helps to create a light and fluffy texture. Run the food processor for 1-2 minutes longer or until the hummus is completely creamy.
- Taste for seasoning and add more salt as needed. Cover and refrigerate until ready to serve. Spread onto a platter or into a bowl and top with a drizzle of olive oil and fresh herbs.
Equipments used:
Notes
- See the blog post for more detailed information and instructions.
- To cook dried chickpeas:
- Soak the chickpeas. If you are using dried chickpeas, soak 1 cup of dried chickpeas overnight. Drain. Add to a pot and cover with water. Cook for 1 1/2 to 2 hours or until completely soft.
- If using dry chickpeas allow extra time for soaking (overnight) and cooking (2 hours).Take 1 cup dry chickpeas and place it in a large bowl. Add plenty of water and soak overnight (chickpeas will expand in the bowl).
- Chickpeas -- you can use canned or jarred chickpeas or you can cook dry chickpeas ahead of time. I prefer just to use canned or jarred chickpeas since they are readily available but I bring them to a boil to further soften them for the creamiest hummus.
- Tahini Paste -- tahini is made with ground toasted sesame seeds. It is an integral ingredient in hummus and is the essence of creamy hummus.
- Garlic -- you can add 1 to 2 garlic cloves in this recipe but if you really love garlic, I would suggest adding 3 garlic cloves for a punch of garlic flavor.
- Extra-Virgin Olive Oil -- this helps to make it extra smooth and creamy with rich olive notes. I like to drizzle extra-virgin olive oil all over the top of my hummus when serving in a bowl or on a platter.
- Lemon Juice -- freshly squeezed lemon juice adds a bright, fresh flavor to this hummus recipe and balances out the earthiness from the tahini.
- Salt -- this is one of the most important ingredients so taste the hummus and add more salt as needed.
- Water -- this needs to be ICE COLD water which helps to create the lightest, and fluffiest hummus texture. Add more water as needed for your desired consistency.
Nutrition Information
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Calories
240kcal
(12%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Sodium
299mg
(12%)
Potassium
262mg
(7%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
26IU
(1%)
Vitamin C
4mg
(4%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 299mg | 12% |
| Potassium | 262mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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9 reviews
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