The Best Homemade Hummus Recipe (Really!)
User Reviews
5
The Best Homemade Hummus Recipe (Really!)
Description
The Best Homemade Hummus Recipe starts by draining and peeling canned chickpeas to improve the smoothness of the hummus. The chickpeas are then simmered with baking soda, which softens them further, contributing to a creamy texture. After cooking, they are cooled and combined in a food processor with tahini, a sesame seed paste that provides a nutty flavor and rich mouthfeel.
Lemon juice, minced garlic, salt, and extra virgin olive oil are blended in to add brightness, pungency, and smoothness. The stepwise blending ensures a thick, creamy consistency. Ice water is incorporated during processing to loosen the hummus without compromising creaminess. This recipe emphasizes texture and balanced flavors over complex spices.
This classic hummus can be served as a dip for vegetables, pita bread, or used as a spread on sandwiches. It also forms a versatile base for additional toppings or flavor variations.
Using tahini is crucial for the traditional flavor and texture, although a substitute using sesame oil and nut butters can be used at the expense of flavor authenticity. For dried chickpeas, soaking overnight and cooking until tender before proceeding with the recipe are necessary steps.
Ingredients
- 1 can chickpeas 15 ounces
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon baking soda
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 3 tablespoons tahini hulled
Instructions
- Drain the chickpeas in a mesh strainer and remove all the peels that you can easily take off the chickpeas. Rinse the chickpeas under cold running water and continue to remove any peels that may have been released from the chickpeas.
- Place the chickpeas in a pot with the baking soda and cover with water. Bring the mixture to a boil and simmer for about 20 minutes, until the chickpeas start to bloat and get soft.
- Once cooked, drain the chickpeas in a mesh strainer and run cool water over them for at least 1 minute, then set aside.
- In a food processor, combine the lemon juice, garlic clove, and salt. Blend on high speed until the garlic is finely chopped and combined with the lemon juice.
- Now add the tahini to the lemon juice mixture and blend on high until thick and creamy. While running the food processor, add 2 tbsp of ice water and blend until very smooth.
- Add the cooked chickpeas to the food processor and blend on high.
- While the food processor is running, add the olive oil and blend until the chickpea mixture is super smooth. Always scrape down the sides of the food processor and add more ice water if necessary.
Notes
- Tahini contributes essential nutty flavor and creamy texture; substituting with sesame oil and nut butters changes the taste noticeably.
- When using dried chickpeas, soak them overnight and cook until tender before using about 1¼ cups cooked chickpeas per recipe.
- Peeling the chickpeas after soaking is important to achieve a smooth hummus.
- Simmering chickpeas with baking soda helps soften them further and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 568mg | 24% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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