Hummus Recipe (2 Ways!)
How to make hummus the traditional way and a no-fuss easy version! Make this classic homemade hummus recipe today and follow my tips to achieve the best hummus ever—thick, smooth, rich, and ultra-creamy.
Servings: 8
Ingredients
- 3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or 2 (15-ounce) cans of chickpeas
- 1 1/2 teaspoons baking soda, (optional) use if peeling chickpeas
- 1 to 2 garlic cloves minced
- 2 ice cubes
- 1/3 cup tahini
- 1/2 tsp kosher salt
- Juice of 1 lemon
- Arbequina extra virgin olive oil, to serve
- Sumac, to serve
Instructions
To Make Hummus with Canned Chickpeas
- Drain and simmer: Drain two cans of chickpeas, and place them in a medium-sized pot over medium heat. Cover with water and simmer for 20-minutes.
- Remove the skins: Remove the beans from the heat, and stir in the baking soda. Let it sit for a few minutes. This makes it easier to remove the skins. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. They come off easily. Place peeled chickpeas in the bowl of your food processor.
- Puree the chickpeas: Add the minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- Finish the hummus: While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Serve: Spoon your hummus on a serving platter, drizzle a generous amount of olive oil over the top, a few reserved chickpeas, and a sprinkle of sumac if using.
To Make Hummus the Traditional Way with Dried Chickpeas
- Soak the chickpeas: Place dried chickpeas in a large bowl, cover with water, and soak overnight.
- Cook the chickpeas: The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
- Remove the skins: Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
- Puree the chickpeas: Add cooked chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- Finish the hummus: While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Garnish and serve: Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.
Video
Notes
- If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
- To peel canned chickpeas: Cover chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 160.9kcal | Carbohydrates: 19.2g | Protein: 7.2g | Fat: 6.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.4g | Sodium: 358.6mg | Potassium: 227.6mg | Fiber: 5.2g | Sugar: 3g | Vitamin A: 23.5IU | Vitamin C: 1.8mg | Calcium: 45.3mg | Iron: 2.2mg
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