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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
Soak the Chickpeas
In a large bowl, soak the chickpeas in room-temperature water with 1 tablespoon of baking soda for at least 10 hours or overnight.
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
Cook the Chickpeas
After soaking, transfer the chickpeas to a large pot along with the soaking water. Add more water if needed to fully cover them. Cook until tender — slightly overcooking is ideal, as it helps create an extra creamy hummus.
After soaking, transfer the chickpeas to a large pot along with the soaking water. Add more water if needed to fully cover them. Cook until tender — slightly overcooking is ideal, as it helps create an extra creamy hummus.
3
Blend the Chickpeas and Garlic
Drain the cooked chickpeas, reserving some of the cooking water. Let the chickpeas cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add a few ice cubes while blending — this helps keep the mixture cool and creates a smoother, creamier texture.
Drain the cooked chickpeas, reserving some of the cooking water. Let the chickpeas cool to room temperature. In a food processor, add the chickpeas and garlic, then pulse to break them down. Add a few ice cubes while blending — this helps keep the mixture cool and creates a smoother, creamier texture.
4
Add Tahini, Lemon, and Blend Until Creamy
Run the food processor until the ice cubes are fully broken down and the mixture becomes smooth and creamy — this may take a few minutes, depending on your processor. While it’s running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes, until everything is well combined and the texture is silky. Taste and adjust the salt and lemon juice as needed.
Run the food processor until the ice cubes are fully broken down and the mixture becomes smooth and creamy — this may take a few minutes, depending on your processor. While it’s running, gradually add the lemon juice, tahini, and salt. Blend for about 5 minutes, until everything is well combined and the texture is silky. Taste and adjust the salt and lemon juice as needed.
5
Adjust Consistency and Serve
Check the hummus consistency — it should be smooth, creamy, and spreadable, not too thick or too runny. If needed, add cold chickpeas or reserved cooking water, one tablespoon at a time, blending until the texture is just right. Once ready, spoon the hummus into a serving bowl, spread it with the back of a spoon, and create a well in the center for your garnish.
Check the hummus consistency — it should be smooth, creamy, and spreadable, not too thick or too runny. If needed, add cold chickpeas or reserved cooking water, one tablespoon at a time, blending until the texture is just right. Once ready, spoon the hummus into a serving bowl, spread it with the back of a spoon, and create a well in the center for your garnish.
6
Garnish and Enjoy
For a classic finish, add a few cooked chickpeas to the well, drizzle with olive oil, and sprinkle with a pinch of sumac. Now your creamy, homemade hummus is ready to enjoy — perfect with warm pita, fresh veggies, or as part of a mezze platter!
For a classic finish, add a few cooked chickpeas to the well, drizzle with olive oil, and sprinkle with a pinch of sumac. Now your creamy, homemade hummus is ready to enjoy — perfect with warm pita, fresh veggies, or as part of a mezze platter!
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.