Hummus Recipe
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Hummus Recipe
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This is the ultimate homemade hummus recipe. It’s smooth and creamy with a bright flavor, and pairs perfectly with bread! Follow along for tip and tricks, a video tutorial and complete details!
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Ingredients
- 1 cup dry chickpeas
- 1 tsp baking soda
- 2 cloves garlic
- 1/3 cup Tahini
- 3 tbsp cold water
- 1/2 tsp salt
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
Instructions
- Place the chickpeas in a large bowl and fill the bowl with cold water. Let it soak at room temperature for 12 hours or overnight.
- Fill a pot with water and place it over high heat. Cover and bring the water to boil.
- Drain the chickpeas and add them to the boiling water with 1 tsp baking soda.
- Boil for about 30 minutes until the chickpeas are cooked and soft. The skin will start floating on the surface as it cooks. Discard the skins as they float.
- Drain the chickpeas and let them cool.
- Once the chickpeas are cool, place them in the bowl of a food processor with garlic and tahini. Blend for about one minute until chickpeas are coarse.
- Add in the water, salt and lemon juice. Blend until completely smooth and creamy. This would take about four minutes of blending.
- Transfer the hummus to a serving bowl and spread it using a spoon. Drizzle generously with extra virgin olive oil and top with Aleppo pepper and sumac if desired.
Notes
- While using dry beans gives you the creamiest hummus, it’s also possible to make it with canned beans. The directions are exactly the same, simply boil the canned chickpeas in water for 20 minutes.
- If you’re looking for a quick spicy hummus recipe, check out our harissa hummus recipe.
- It's best to cover and let this dip chill in the fridge for at least one hour before serving.
- Hummus should be smooth and creamy but not runny. Once the blending is done, check it and add one more tablespoon of cold water if needed.
- While using dry beans gives you the creamiest hummus, it’s also possible to make it with canned beans. The directions are exactly the same, simply boil the canned chickpeas in water for 20 minutes.
- If you’re looking for a quick spicy hummus recipe, check out our harissa hummus recipe.
- It's best to cover and let this dip chill in the fridge for at least one hour before serving.
- Freezing instructions: Transfer the hummus to a freezer bag or container and freeze for up to 3 months. To use, thaw in the fridge overnight and transfer to a bowl, stir well and add a splash of extra virgin olive oil for fresh flavor. Serve with pita.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
36g
(12%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Sodium
625mg
(26%)
Potassium
529mg
(15%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
47IU
(1%)
Vitamin C
6mg
(7%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 625mg | 26% |
| Potassium | 529mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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