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Homemade Hummus Recipe

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4.3 from 6 reviews

This homemade hummus recipe creates a creamy, smooth, and flavorful dip made from cooked chickpeas, lemon juice, garlic, tahini, and olive oil. Simmered chickpeas are puréed to silky perfection and seasoned with garlic and lemon, then blended with tahini and ice cubes for a rich, velvety texture. Finished with a drizzle of olive oil and a sprinkle of paprika, sumac, or zaatar, this classic Middle Eastern appetizer is perfect for snacks, spreads, or party platters.

Ingredients

Chickpeas and Simmering

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon baking soda

Flavor Base

  • 1 large clove garlic
  • 1/4 cup freshly squeezed lemon juice (plus additional to taste)
  • 1 teaspoon kosher salt (plus additional to taste)

Blending Ingredients

  • 1/2 cup tahini (plus 2 tablespoons)
  • 2 ice cubes
  • 3 to 5 tablespoons ice water

Garnish

  • Big drizzle extra-virgin olive oil
  • Sprinkle of ground paprika or sumac
  • Sprinkle of zaatar

Instructions

  1. Simmer: Place the rinsed chickpeas in a medium pot and cover with 1 1/2 inches of water. Stir in the baking soda. Bring to a boil, then reduce heat to a simmer. Cook the chickpeas for 20 minutes until soft, with some skins floating and starting to break down.
  2. Steep: While the chickpeas simmer, peel and finely mince or grate the garlic. Place it in a small bowl and stir in the lemon juice. Let this mixture sit for 10 minutes to mellow the garlic flavor.
  3. Drain and Rinse: Drain the chickpeas and return them to the pot. Rinse with warm water, swishing by hand to remove any tinny canned taste. Pour off the top water along with some chickpea skins. Drain chickpeas again. Reserve 1 tablespoon of intact chickpeas for garnish if desired. Transfer the remaining warm chickpeas to a food processor or high-speed blender.
  4. Puree: Strain the lemon-garlic mixture through a sieve into the food processor, pressing solids to extract all flavor. Add the salt. Blend chickpeas for at least one full minute, scraping down the bowl as needed until very smooth.
  5. Blend Tahini: Add tahini and ice cubes to the processor. Blend continuously until mixture is smooth and creamy, stopping to scrape bowl as necessary.
  6. Adjust Consistency: Check the hummus texture; it should be like thick yogurt. Add cold ice water, starting with 2 tablespoons, streaming into the processor while running. Continue to add additional tablespoons of ice water until desired creamy consistency is reached.
  7. Finish and Garnish: Taste and adjust seasoning with more salt or lemon juice if desired. Transfer hummus to a serving plate. Use a spoon to create swooshes and a shallow well in the center. Drizzle generously with extra-virgin olive oil. Place reserved chickpeas in the well. Sprinkle with paprika, sumac, and/or zaatar to taste.

Notes

  • Simmering with baking soda softens the chickpeas and helps break down skins for a smoother hummus texture.
  • Letting garlic steep in lemon juice mellows its raw pungency for a balanced flavor.
  • Adding ice cubes and ice water while blending cools the mixture and contributes to creamy consistency.
  • Reserving some chickpeas for garnish adds visual appeal and texture contrast.
  • Adjust lemon juice and salt at the end to suit personal taste preferences.

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