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Best Homemade Hummus Recipe

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4.2 from 10 reviews

This recipe for the Best Hummus delivers a creamy, smooth, and flavorful Middle Eastern classic made from cooked chickpeas, tahini, lemon juice, garlic, and spices. It includes a simple stovetop step for softening canned chickpeas further, followed by blending to achieve the perfect texture. Garnish options allow you to customize the presentation and flavor, making it ideal for dips, spreads, or appetizers.

Ingredients

Chickpeas

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ teaspoon baking soda (if you’re using canned chickpeas)

Wet Ingredients

  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water, more as needed
  • 1 tablespoon extra-virgin olive oil

Seasonings

  • 1 medium-to-large clove garlic, roughly chopped
  • ½ teaspoon fine sea salt, to taste
  • ½ teaspoon ground cumin

Garnishes (optional)

  • Drizzle of olive oil or zhoug sauce
  • Sprinkle of ground sumac or paprika
  • Chopped fresh parsley

Instructions

  1. Cook the Chickpeas: Place the rinsed and drained chickpeas in a medium saucepan with ½ teaspoon baking soda. Cover with several inches of water and bring to a boil over high heat. Boil for about 20 minutes until chickpeas look bloated, skins start to fall off, and they are very soft. Drain and rinse under cool water for 30 seconds. Set aside.
  2. Prepare Garlic and Lemon Mixture: In a food processor or high-powered blender, combine the lemon juice, roughly chopped garlic, and salt. Process until garlic is finely chopped, then let the mixture rest for at least 10 minutes to mellow the garlic flavor.
  3. Add Tahini: Add the tahini to the food processor and blend until the mixture becomes thick and creamy. Scrape down the sides as needed to ensure even blending.
  4. Incorporate Ice Water: With the processor running, slowly drizzle in 2 tablespoons of ice water. Scrape down the bowl and continue blending until the hummus is ultra smooth, pale, and creamy. Add 1 to 2 more tablespoons of ice water if the tahini mixture is very thick.
  5. Blend Chickpeas and Seasonings: Add ground cumin and the drained, cooked chickpeas to the processor. While blending, drizzle in the olive oil and blend for about 2 minutes until super smooth. Scrape down sides as needed. Add more ice water by tablespoonfuls to achieve a creamy texture if necessary.
  6. Adjust Flavor: Taste the hummus and add more salt (about ¼ teaspoon) and lemon juice (about 1 tablespoon) if desired for extra flavor and zing.
  7. Serve and Garnish: Transfer hummus to a bowl or platter. Create swooshes with a spoon on top and garnish with olive oil, zhoug sauce, sumac, paprika, or fresh parsley as preferred. Store leftovers covered in the refrigerator for up to 1 week.

Notes

  • You can use either canned or cooked chickpeas; this recipe recommends further cooking canned chickpeas with baking soda for optimal texture.
  • Letting the garlic and lemon juice mixture rest mellows garlic pungency, resulting in a smoother flavor.
  • Tahini thickness varies by brand; add ice water gradually to reach desired creaminess.
  • Adjust seasoning at the end to tailor salt and acidity to your taste.
  • Store hummus refrigerated in an airtight container for up to one week.

Find it online: https://recipefeastful.com/best-homemade-hummus-recipe/