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Hummus is a versatile Middle Eastern dip made with chickpeas, tahini sauce, lemon juice, and garlic. It’s a healthy and nutritious dish with fiber, unsaturated fat, and plant-based protein, making it an excellent choice for vegans and vegetarians.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 cups cooked chickpeas ( if you have only can, use two 15 oz chickpeas) | |
| ½ cup fresh lemon juice | |
| 1 cup tahini sauce | |
| 3 cloves of garlic minced | |
| 2 teaspoons salt | |
| 4 cubes ice | |
| Cumin (optional) | |
| Olive oil and sumac for garnish |
Preparation
1
In a large bowl, soak the chickpeas in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight.
2
After soaking, transfer the chickpeas to a large pot and cook them in the same water. Add more water if needed to fully cover them. Cook until tender—slightly overcooking will make the hummus extra creamy.
3
Drain the cooked chickpeas, reserving some cooking water. Let them cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add ice cubes to keep the mixture cool and ensure a smooth, creamy texture.
4
Run the food processor until the ice cubes break down and the mixture turns smooth and creamy. This may take a few minutes, depending on your processor's power. While running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes until the flavors are well combined. Adjust salt and lemon juice to taste.
5
Check the hummus consistency—it should be smooth and creamy, not too thick or runny. If needed, add cold chickpeas and reserved cooking water, one tablespoon at a time, blending until perfect. Once ready, spoon into a bowl, spread with the back of a spoon, and create a well in the center.
6
Optional: Garnish your hummus by adding cooked chickpeas to the well, drizzling with olive oil, and sprinkling a pinch of sumac. Now, your delicious homemade hummus is ready to enjoy!
Recipe Tips & Suggestions
Storage Instructions
Homemade hummus can stay in the refrigerator for about 4 to 7 days. Just make sure to store it in an airtight container. You can also freeze leftover hummus in a freezer-safe container and pour a thin layer of extra virgin olive oil over the top of the hummus to keep the hummus moist. Although hummus can technically be frozen for up to 4 months, I recommend making it fresh, especially since the recipe is so quick and easy to make. The chickpeas can also be frozen after they are cooked to save some steps in the future and still have fresh hummus. I recommend against freezing flavored hummus such as beet hummus or red pepper hummus since they may not taste as good when thawed out.
How To Thaw Frozen Hummus
If you decide to freeze your hummus, the best way to thaw it is to place the frozen hummus at least overnight. The hummus must be thawed evenly so that it may take up to 24 hours. Do not use a microwave or the stovetop since the hummus is not meant to be served warm, and the defrosting would not be even.
Rana’s Notes!
If you want to pre-prepare the ingredients, you can soak and strain a large batch of chickpeas and freeze them until you are ready to make this recipe.
You can use canned chickpeas if you cannot find fresh ones in your local grocery store, but the taste wouldn't be the same as if it were made from fresh chickpeas.
When you buy chickpeas, choose the smallest chickpeas that have a darker complex.
The smoothest, creamiest hummus is made when the chickpeas are peeled before making it. Peeling the chickpeas can be a tedious job, so it is best to peel the chickpeas when making small batches. You can also skip this step altogether.
Tahini, a sauce made of ground sesame seeds, is one of the main ingredients for this recipe, so it is crucial to select a high-quality tahini sauce. You should also always use fresh lemon juice.