The Ultimate Guide to Homemade Hummus

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How To Make The Creamiest Hummus

This authentic recipe makes the best homemade hummus! My creamy hummus recipe is a perfect replica of the light and fluffy one I used to eat every day in Jordan. With just a few ingredients and a little time, you can quickly turn chickpeas into smooth and creamy hummus. This recipe is light, fluffy and will make you never want to buy pre-packaged ones again.

Growing up in Jordan, hummus was part of our everyday tradition. In addition, it’s a very common side dish when you’re having a Jordanian breakfast. There was no need to make hummus at home, as every other shop around the corner served hot and delicious hummus and falafel. But for those who want to make an authentic hummus recipe at home, this one is surprisingly simple and takes a few steps. Perfect for those who love hummus and can’t get enough of it.

What is Hummus, and how to make it at home?

Hummus is a versatile and popular Middle Eastern dip that has gained a following worldwide. This classic chickpea spread is known for its smooth and creamy texture, nutty flavor, and delightful aroma.

But did you know that there are many other delicious variations of hummus? For example, roasted beet hummus is a beautiful bright pink color with a slightly sweet taste. Different variations include roasted red pepper and edamame hummus.

Hummus is not only a famous dip, but it’s also a fantastic addition to breakfast. Hummus is traditionally served with foul mudammas. Next to homemade made taboon bread like my grandmother used to make. You can read my personal blog about my memories of having Jordanian breakfast In Middle Eastern countries here.

Speaking of Middle Eastern dips, many other tasty options exist. Muhammara, for example, is a red pepper and walnut dip with a bit of a kick. Mutabal is a smoky eggplant dip similar to baba ganoush but with a creamier texture.

Whether you’re looking for a quick snack or a flavorful addition to your meals, hummus and other Middle Eastern dips are great choices. Plus, they contain nutrients like fiber, protein, healthy fats, and vitamins. So go ahead and try something new today! And remember to check out our other Middle Eastern breakfast items, like za’atar bread, homemade Taboon bread, and shakshuka. Each of these recipes will provide you with an authentic Jordanian breakfast taste that you will absolutely love!

Ways to Spice Up Hummus

There are plenty of ways you can spice up hummus when you make it at home. You can have fun with many nontraditional variations and add different flavors and herbs to the blend. One of my favorite ways to make them is to add avocado, cilantro, and coriander to the food processor. The avocado adds to the rich and creamy texture, while the cilantro gives it a refreshing taste. I call this California-styled hummus. I also like to add cumin to my hummus, but it is not a necessary ingredient, so it is entirely up to personal preference.

You can get as creative with this recipe as you want! You can try to make it with and without the cumin and see which way you like the best. You can also add Kalamata olives or roasted red peppers to the recipe to try other variations, such as adding beets to roasted beet hummus.

How to Garnish Hummus at Home

When it comes to serving hummus at home,  the options are endless. The traditional garnish of a drizzle of olive oil, sprinkled sumac, and whole chickpeas can be customized to fit your personal preferences. It can be spread on pita bread and crackers or even used as a dip for fresh vegetables. For a richer taste, fry the garlic in ghee and pour it over the top of the hummus. You can also toast za’atar and sprinkle it over the hummus for a unique flavor twist. Squeezing extra lemon juice over the top can also provide an extra zing of acidity.

 

Check out the tips and notes section for detailed instructions and helpful tips, from washing and soaking to cooking techniques. Elevate your hummus game by mastering the art of preparing dry garbanzo beans. Read more for a truly delicious and satisfying hummus!

Ingredient List

Preparation

1.
In a large bowl, combine the chickpeas with room-temperature water and add one tablespoon of baking soda. Allow the chickpeas to soak for at least 10 hours or overnight.
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2.
Once soaked, transfer the chickpeas to a large pot and cook them in the same water they were soaked in. If necessary, add additional water to ensure the chickpeas are fully covered. Cook until the chickpeas become tender. Slightly overcooking them will result in a creamier texture.
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3.
Once cooked, drain the chickpeas and save some of the cooking water.
Allow the cooked chickpeas to cool to room temperature.
In the food processor bowl, add the chickpeas and garlic. Run the food processor for a few seconds to break them down slightly.
Add the ice cubes to the food processor. The ice cubes help to cool down the mixture and maintain a creamy consistency.
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4.
Run the food processor until the ice cubes break down and the mixture becomes smooth and creamy. This may take a couple of minutes, depending on the power of your food processor.
While the food processor is running, gradually add the lemon juice, tahini sauce, and salt. Continue running the food processor for about 5 minutes, allowing all the flavors to blend together. You can adjust the salt and lemon juice to your taste preferences.
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5.
Check the consistency of the hummus. It should be smooth and creamy but not too thick or too runny. Start by adding a tablespoon at a time, and continue blending until you reach the desired consistency. Add some of the earlier if it's cold water saved.
Once the hummus has reached the desired texture, spoon it into a bowl or plate. Use the back of the spoon to spread it nicely, forming a well in the center.
Mark as complete
6.
Optional: Garnish the hummus by adding cooked chickpeas to the well and drizzling it with olive oil. Sprinkle a pinch of sumac Now your delicious homemade hummus is ready to be enjoyed!
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

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, combine the chickpeas with room-temperature water and add one tablespoon of baking soda. Allow the chickpeas to soak for at least 10 hours or overnight.
2
Once soaked, transfer the chickpeas to a large pot and cook them in the same water they were soaked in. If necessary, add additional water to ensure the chickpeas are fully covered. Cook until the chickpeas become tender. Slightly overcooking them will result in a creamier texture.
3
Once cooked, drain the chickpeas and save some of the cooking water. Allow the cooked chickpeas to cool to room temperature. In the food processor bowl, add the chickpeas and garlic. Run the food processor for a few seconds to break them down slightly. Add the ice cubes to the food processor. The ice cubes help to cool down the mixture and maintain a creamy consistency.
4
Run the food processor until the ice cubes break down and the mixture becomes smooth and creamy. This may take a couple of minutes, depending on the power of your food processor. While the food processor is running, gradually add the lemon juice, tahini sauce, and salt. Continue running the food processor for about 5 minutes, allowing all the flavors to blend together. You can adjust the salt and lemon juice to your taste preferences.
5
Check the consistency of the hummus. It should be smooth and creamy but not too thick or too runny. Start by adding a tablespoon at a time, and continue blending until you reach the desired consistency. Add some of the earlier if it's cold water saved. Once the hummus has reached the desired texture, spoon it into a bowl or plate. Use the back of the spoon to spread it nicely, forming a well in the center.
6
Optional: Garnish the hummus by adding cooked chickpeas to the well and drizzling it with olive oil. Sprinkle a pinch of sumac Now your delicious homemade hummus is ready to be enjoyed!

Recipe Tips & Suggestions

Instructions for preparing the chickpeas:

1-Begin by washing the chickpeas before soaking them. This helps to remove any impurities.

2- In a large bowl, combine the chickpeas with room-temperature water and add one tablespoon of baking soda. Allow the chickpeas to soak for at least 10 hours or overnight. The baking soda helps to soften the chickpeas by raising the pH of the water.

3-During the soaking process, regularly check on the chickpeas to ensure they are fully submerged in water. If needed, add more water since the chickpeas absorb water. .

4-Once soaked, transfer the chickpeas to a large pot and cook them in the water they were soaked in. If necessary, add additional water to ensure the chickpeas are fully covered. Cook until the chickpeas become tender. Slightly overcooking them will result in a creamier texture.

5-To check for doneness, take a chickpea and gently press it between your fingers. If it easily smashes with little effort, they are ready to be used for making hummus.

6-Once cooked, drain the chickpeas and save some of the cooking water. Store the water in the refrigerator. This reserved water can be used to adjust the consistency of the hummus if it turns out too thick. You can also freeze the leftover water in ice cube trays, creating chickpea ice cubes for future use.

7-Allow the cooked chickpeas to cool to room temperature in a deep tray with the water they were soaked in before storing them in the refrigerator. Keeping them cold preserves their freshness until you're ready to use them.

8-strain the chickpeas, and remember to save some cooked chickpeas for garnishing purposes. These steps will help ensure that your chickpeas are properly prepared and ready for making delicious hummus

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.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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2 Comments

  • Rana H

    Hi Rana
    How many ounces of dry chickpeas should be used reach the recommended three cups of cooked chickpeas in the recipe?

    • Rana Madanat

      Hi Rana, about 7 oz of dry garbanzo beans fit into one cup. After soaking and cooking, this amount typically yields approximately 3 cups of cooked chickpeas. However, it’s worth noting that the garbanzo beans I used were small in size. Different brands or types might vary slightly in size and absorption.I’d love to hear how it turns out when you make the recipe! Hope this helps, and happy cooking!

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