The Best Homemade Hummus Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
250 kcal
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Cuisine
Mediterranean, Middle Eastern
The Best Homemade Hummus Recipe
Description
This recipe for The Best Homemade Hummus uses cooked chickpeas, ideally prepared from dried chickpeas soaked and pressure cooked to tenderness. Skinned chickpeas result in a finer, smoother hummus, especially when blended with garlic, tahini, fresh lemon juice, and seasoned with salt, cumin, and smoked paprika. The inclusion of ice cubes or chilled water during blending helps achieve a fluffy and creamy texture. A powerful blender ensures thorough processing for an ultra-smooth finish.
The flavors combine creamy nuttiness from tahini, brightness from lemon juice, warm spice from cumin and paprika, and a subtle pungency from garlic. The hummus lends itself well to as a dip for vegetables, a spread for pita bread, or accompaniment for grilled dishes, contributing both richness and subtle spice.
Adjust seasoning to taste after blending. The hummus firms as it cools, so making the mixture slightly loose ensures it remains creamy. Garnish with olive oil, paprika, and cilantro for presentation and added flavor. This method produces a reliably smooth and richly flavored homemade hummus that can be tailored to preference through seasoning adjustments or texture tweaks.
Peeling chickpeas can be facilitated by soaking in hot water with baking soda. Blend longer for creamier texture. Use a strong blender for best results.
Ingredients
- 3 cups chickpeas or) 14 oz canned chickpeas, cooked
- ¼ cup tahini
- 5 cloves garlic
- 2 tablespoons lemon juice fresh squeezed
- ¾ teaspoon salt
- 2 teaspoons cumin ground
- 2 teaspoons smoked paprika
- 3-5 tablespoons extra-virgin olive oil
For Garnish –
- extra-virgin olive oil for drizzling
- smoked paprika
- cilantro finely chopped
Instructions
- This post is about how to make hummus from scratch from dried chickpeas. The recipe does not include the time it takes to soak dried chickpeas which is overnight and cooking chickpeas. I prefer pressure cooker or instant pot to cook chickpeas which takes about 20-30 minutes max for chickpeas. Once chickpeas are cooked, leave it in hot water for few minutes, then rub it with hands. All skins will come off and float on the top. Skim the skin and use cooked, de-skinned chickpeas in this how to make hummus recipe.
- Puree cooked chickpeas and garlic in a blender or food processor until it’s smooth. I skipped this step in the video.
- Add all liquids – tahini, lemon juice, ice cubes or cold water and extra virgin olive oil. Blend until everything comes together.
- Add seasoning – salt, ground cumin, and smoked paprika. Blend.
- Taste and season accordingly. If it needs more salt or lemon juice or ground cumin, do add as required.
- Garnish and serve with pita bread, vegetables or even chips.
Notes
- Peeling chickpeas before blending creates a smoother hummus; soaking them in hot water with baking soda helps loosen skins.
- Adding ice cubes or chilled water during blending contributes to a lighter, fluffier texture.
- Use a powerful blender like a Vitamix or Ninja for best creaminess.
- Blend the mixture for an additional minute or two to achieve extra smoothness.
- Make the hummus slightly looser than desired, as it firms up upon cooling.
- Nutrition info applies to hummus alone; variations and accompaniments will alter caloric intake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 304mg | 13% |
| Potassium | 370mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 58mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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