Description
This easy homemade hummus recipe is super creamy and smooth. It’s tastes better than store-bought and there’s no need to peel your chickpeas.
Ingredients
Units
Scale
- 1 15–ounce can chickpeas, rinsed and drained (1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda (if using canned chickpeas)
- 1/4 cup tahini
- 1 lemon, freshly squeezed (about 2–3 tablespoons, or to taste)
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder (Note 1)
- A pinch of cumin powder
- 1 tablespoon of ice water, plus more as needed
- 1 tablespoon olive oil, plus more for serving
- 1 tablespoon chopped parsley for serving (optional)
- A sprinkle of paprika, sumac, or za’atar for serving (optional)
Instructions
- Put the chickpeas and baking soda in a medium saucepan. Fill the saucepan with 3 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium for about 15-20 minutes, or until the chickpeas are soft (not mushy) and their skins are falling off. As the chickpeas are cooking, skim off any foam or skins that float to the surface.
- Drain the chickpeas in a fine-mesh strainer and rinse them thoroughly with cool water. Set aside.
- In a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, salt, garlic powder, and a pinch of cumin powder, and process until you get a relatively fine paste, scrapping down the sides as needed.
- With the motor running, add the ice water, and blend until the mixture is creamy, smooth, and pale. Add more ice water, 1 tablespoon at a time, if necessary, until the hummus is super smooth.
- With the motor running, slowly drizzle in the olive oil, and continue processing until the hummus is ultra creamy, about 1-2 minutes. Stop to scrape down the sides of the processor if necessary.
- Taste and adjust the seasoning with salt, cumin, and lemon juice if desired.
- To serve, spread the hummus in a shallow bowl or serving platter. Use the back of a spoon to create grooves or make a well in the center of the hummus. Top with fresh parsley and dust with either paprika, sumac or za’atar. Drizzle generously with olive oil and enjoy.
Notes
- If you prefer to use raw garlic, but want to tone down the garlic flavor, chop 1 garlic clove and let it hang out in the lemon juice for 10 minutes. Then remove the garlic competely before adding the garlic-infused lemon juice to the hummus.
- Nutrition information is a rough estimate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/4 cup per person
- Calories: 112
- Sugar: 1.66 g
- Sodium: 235 mg
- Fat: 6.53 g
- Saturated Fat: 0.88 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.52 g
- Fiber: 3.1 g
- Protein: 4 g
- Cholesterol: 0 mg