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homemade hummus recipe profile

Homemade hummus recipe

Learn how to make the best homemade hummus with tahini and serve it as a dip or spread with plenty of pita bread. Plus, all the secrets to make hummus smooth and creamy.
Course Appetizer, Dip, Side Dish, Snack
Cuisine Greek, Lebanese, Mediterranean
Keyword chickpeas, homemade, hummus, smooth
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 11
Calories 154 kcal
Author Makos

Ingredients

For the chickpeas:

  • 1 cup (200 grams) dried chickpeas (see notes if you use already cooked/canned chickpeas)
  • 2 teaspoons baking soda (for soaking)
  • 1 tablespoon baking soda (for peeling the skins)

For the hummus:

  • 1 garlic clove (remove the green sprout from the center, if there is one)
  • 1/2 cup (120 grams) tahini (stir it well before use. If you use whole sesame tahini it will be even healthier).
  • 1 teaspoon fine salt (taste and adjust)
  • 2-3 tablespoons (30-45 grams) fresh lemon juice (start with 2 tablespoons, taste and adjust)
  • 2 tablespoons (26 grams) olive oil
  • 1/3 cup (80 grams) very cold water or cold liquid from the cooked chickpeas (add it gradually because you may not need it all)

For serving:

  • Extra-virgin olive oil cumin, sumac, paprika, toasted pine nuts

Instructions

  1. Soak: Transfer the chickpeas into a large bowl and add enough water to cover them at least by two inches (you'll need about 2-3 cups). Add the baking soda, stir well and let them soak at room temperature for at least 8 hours.

  2. Rinse the chickpeas very well.

  3. Remove the skins (skip this step if you want to make hummus with whole chickpeas or if you used skinned ones): Add one tablespoon baking soda, mix well and let them rest for 15 minutes. Then, working in batches, rub them between a kitchen towel with force until the skins are separated. Transfer them to a bowl and add plenty of water. Then take out all the skins that are floating. Rinse well.

  4. Boil: Transfer the chickpeas to a pot, fill it with water, add a pinch of baking soda and cook for about 45 minutes or until very soft and tender. Remember you will need to skim the foam with a slotted spatula when the water starts to boil. After that, cover the pot and reduce heat to a low simmer. Simmer for 50-60 minutes or until very tender.

  5. Make the hummus: Transfer the chickpeas, the garlic, the tahini, the salt, the lemon juice and the olive oil to a food processor and process for a few minutes until you get a smooth paste. Scrape with a spatula as needed.Taste and adjust the salt, the lemon juice, the tahini and the garlic (I usually add a couple more tablespoons of tahini).

    Fix the texture: With the machine running, gradually add the cold water, processing until well incorporated and stopping to scrape down the sides of the bowl as needed.

  6. Serve the hummus on a plate and drizzle generously with olive oil. Sprinkle with cumin, sumac or paprika.

Recipe Video

Recipe Notes

  • Makes about 2 3/4 cups – serving size 1/4 cup.
  • If you use already cooked chickpeas (homemade or canned) you'll need 2+2/3 cups. Drain and rinse well before use.
  • If you want to add chickpea liquid instead of water, reserve one cup, put it in the fridge and wait until it is very cold.
  • You can soak more chickpeas (increase the water and baking soda accordingly) and freeze the ones you will not use. This will save you from soaking them the next time you want to use them in your recipes.

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