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
- 2 cups cooked chickpeas (or one 19-oz canned chickpeas)
- 1/2 teaspoon baking soda (if using canned chickpeas)
- 1/4 cup tahini
- 1/2 lemon, juiced (about 2 tablespoons)
- 1/2 teaspoon fresh lemon zest (optional, but yummy)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder (or 1 small garlic clove, minced)
- A pinch of ground cumin
- 1 tablespoon of ice water, plus more as needed
- 1 tablespoon olive oil, plus more for serving
- 1 tablespoon chopped parsley, for garnish
- A sprinkle of paprika, sumac, or za’atar, for granish
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 10 to 15 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 to remove any baking soda taste. Don’t worry about the chickpea skins.
- In a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, lemon zest (if using), salt, garlic powder (or garlic clove if using), 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 (about 5 minutes).
- With the motor running, slowly drizzle in the olive oil, and continue processing until the hummus is ultra creamy, about 1 to 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. The hummus will thicken up when stored in the fridge in an airtight container.
Notes
- I use one 19-oz canned chickpeas, which is 2 cups of cooked chickpeas.
- 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 based on 8 servings.
- 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