Incredible Homemade Hummus
A quick and easy recipe for incredibly smooth and creamy hummus, far better than store-bought.
9h4Servings
Nutrition
551kcal
20gProtein
51gCarbs
32gFat
High Fiber
Ingredients
HUMMUS
Dried Chickpeas
8 oz
Baking Soda
1 tsp
Water
6 cups
Baking Soda
½ tsp
Tahini
¾ cup
Lemon Juice
6 tbsp
Garlic Cloves
3 cloves
Cumin
1 tsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Ice Water
8 tbsp
TOPPING
Extra Virgin Olive Oil
Reserved from frying garlic
2 tbsp
Fried Garlic Slices
Thinly sliced
3 cloves
Lemon Zest
From about 1/2 lemon
1 tbsp
Fresh Parsley
Chopped
2 tbsp
Paprika
For garnish
¼ tsp
Equipment
Food Processor
Instructions
1Soak and Soften Chickpeas
8h
8hSoak Dried Chickpeas
Rinse 8 ounces of dried chickpeas and soak them in cold water for at least 8 hours or overnight.
Rinse and Add Baking Soda
Drain and rinse the soaked chickpeas. Place them in a large bowl or pot, cover with fresh water, and add 1/2 teaspoon of baking soda. Stir to combine.
Boil Chickpeas
Transfer the chickpeas and water to a saucepan. Add another 1/2 teaspoon of baking soda. Bring the water to a boil, then reduce heat to a rapid simmer. Cover and cook for 30 minutes.
Add Salt and Continue Cooking
Add 1 teaspoon of kosher salt to the pot. Continue to simmer, covered, for another 10-15 minutes, or until the chickpeas are very soft and can be easily mashed.
Drain Chickpeas
Drain the cooked chickpeas in a colander set over a bowl. Reserve the cooking liquid. Test a few chickpeas by mashing them between your fingers; they should be very soft.
Peel Chickpeas (Optional)
For the smoothest hummus, take a minute to gently rub the chickpeas to loosen and remove any skins that come off easily. This step is optional but recommended for a silky texture.
2Make the Hummus Base
5m
5mProcess Chickpeas
Add the drained and peeled chickpeas to a food processor. Process for 1-2 minutes until a coarse paste forms. Scrape down the sides as needed.
Add Tahini, Lemon Juice, Garlic, and Spices
Add tahini, lemon juice, minced garlic cloves, cumin, salt, and pepper to the food processor with the chickpeas.
Blend Until Smooth
Process the mixture, gradually drizzling in 6-10 tablespoons of ice water, one tablespoon at a time, until the hummus is incredibly smooth, creamy, and fluffy. This may take several minutes. Scrape down the sides of the bowl periodically.
3Prepare the Topping
5m
5mFry Garlic and Lemon Zest
Heat about 2 tablespoons of olive oil in a small skillet over medium heat. Add thinly sliced garlic and cook for about 2 minutes until golden. Add lemon zest strips and cook for another 30 seconds until fragrant. Remove from heat.
Chop Parsley
Finely chop fresh parsley for garnish.
4Assemble and Serve
2m
2mTransfer Hummus to Bowl
Spoon the hummus into a serving bowl. Create a swirl pattern with the back of a spoon.
Add Toppings
Drizzle the reserved olive oil (from frying the garlic and lemon zest) over the hummus. Scatter the fried garlic and lemon zest pieces, chopped parsley, and a pinch of paprika over the top.
Serve
Serve immediately with warm pita bread or your favorite dippers.
Tips
For the smoothest hummus, ensure your chickpeas are cooked until very soft. This allows them to break down easily in the food processor.
Using ice water helps to create a lighter, fluffier texture in the finished hummus.
Taste and adjust seasonings (salt, lemon juice, cumin) as needed before serving. Hummus is very forgiving!
Warm pita bread or toasted flatbread is the ideal accompaniment for serving hummus.