Hummus Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
Hummus Recipe uses dried chickpeas soaked overnight to soften them before boiling with baking soda, which helps break down the skins. As the chickpeas cook, their skins lift and can be discarded, contributing to a smoother hummus. After cooling, the chickpeas are processed with garlic and tahini, then blended with cold water, lemon juice, and salt to create a creamy and slightly tangy spread. Olive oil is drizzled on top before serving, adding richness.
The final hummus provides a thick, creamy texture ideal for spreading on bread or serving as a dip with vegetables or pita. The use of fresh ingredients and careful preparation ensure the consistency is smooth but not runny. Optional toppings like Aleppo pepper and sumac offer color and mild spiciness for added interest.
Making hummus from dried beans instead of canned improves creaminess, though you can substitute canned chickpeas if needed, boiling them briefly beforehand. The recipe suggests chilling the dip for at least an hour to let flavors meld. For storage, hummus freezes up to three months in an airtight container; thaw slowly in the refrigerator and stir with olive oil before serving.
Ingredients
- 1 cup chickpeas dry
- 1 tsp baking soda
- 2 cloves garlic
- 1/3 cup tahini
- 3 tbsp water cold
- 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
- Soaking dried chickpeas overnight is essential for softening and creamier hummus.
- Discard chickpea skins after boiling to improve smoothness.
- Canned chickpeas can be used but should be boiled 20 minutes before processing.
- Chill hummus at least one hour before serving for better flavor development.
- Freeze leftover hummus in airtight containers for up to 3 months; thaw in fridge and stir with olive oil before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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