The Best Homemade Hummus
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Soaking Time
8 hrs
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Total Time
1 hr
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Servings
8 to 10
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Calories
320 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern
The Best Homemade Hummus
Description
This hummus starts by soaking chickpeas overnight with baking soda, then boiling them with baking soda and salt until they are very soft—key to achieving the correct creamy texture. After draining, the chickpeas are pureed thoroughly before incorporating tahini, fresh lemon juice, minced garlic, ground cumin, salt, and pepper. Ice water is added gradually during blending to loosen the consistency for a smooth result.
The flavor features the nuttiness of tahini with bright lemon and a garlic-cumin punch. Texturally, it is silky and spreadable, suitable for dips, sandwiches, or a side dish. Optional toppings include fried garlic slices in olive oil with lemon peel and flaky sea salt, or alternatives like paprika or sumac, which add visual appeal and an extra flavor layer.
For those short on time, canned chickpeas can be used as a shortcut, but soaking and cooking dried chickpeas yield a better texture. Adjust garlic to taste starting with one clove. Variations in toppings provide customization according to preference.
Ingredients
- 8 ounces chickpeas 1 cup + 2 tbsp, dried
- 1 teaspoon baking soda divided
- tahini good-quality, generous ¾ cup
- 6 tablespoons lemon juice plus more to taste, freshly squeezed
- 3 garlic chopped, cloves
- 1 teaspoon ground cumin plus more to taste
- kosher salt
- black pepper freshly cracked, to taste
- 6 to 10 tablespoons water ice
Fried Garlic-Lemon Topping (Optional)
- ⅓ cup (80 mL) extra virgin olive oil good-quality
- 5 garlic thinly sliced, large cloves
- 4 to 6 lemon peel about 2 inches long (don't peel too deeply to avoid the white pith, strips
- flaky sea salt or kosher salt
Other Topping Options***
- 1 flat-leaf parsley chopped, handful
- paprika
- sumac
- Aleppo pepper flakes
Instructions
- Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
- Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
- Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
- To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
- Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.
- Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.
Notes
- Soak chickpeas with baking soda overnight for softness and improved texture.
- Cook chickpeas with baking soda and salt until very soft for creamy hummus.
- Start with one garlic clove; increase after blending if desired.
- Canned chickpeas can be used but yield a different texture than dried.
- Optional toppings like fried garlic, lemon peel, or spices enhance flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 449mg | 19% |
| Potassium | 380mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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