Print

Best Homemade Hummus Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Best Hummus recipe offers a creamy, smooth, and flavorful Middle Eastern classic that’s perfect as a dip or spread. Made from cooked chickpeas, tahini, lemon juice, garlic, and spices, this hummus is easy to prepare, with a silky texture achieved by cooking chickpeas until soft and using ice water to blend everything to perfection. Garnish with olive oil, sumac, or fresh parsley for an authentic touch.

Ingredients

Scale

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)

Hummus Base

  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • 1 medium-to-large clove garlic, roughly chopped
  • ½ teaspoon fine sea salt, to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water, more as needed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil

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 chickpeas in a medium saucepan and add the baking soda. Cover them with several inches of water and bring to a boil over high heat. Boil for about 20 minutes, reducing heat as needed to prevent overflow, until chickpeas appear bloated, their skins begin to fall off, and they become very soft. Drain using a fine-mesh strainer and rinse under cool water for about 30 seconds. Set aside.
  2. Prepare the Garlic-Lemon Mixture: In a food processor or high-powered blender, combine lemon juice, chopped garlic, and sea 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 is thick, creamy, and homogeneous. Scrape down the sides and bottom as needed to ensure even blending.
  4. Incorporate Ice Water: While the food processor is running, slowly drizzle in 2 tablespoons of ice water. Scrape down the container and continue blending until the hummus is ultra smooth, pale, and creamy. Add additional ice water (1-2 tablespoons) if the tahini was very thick.
  5. Add Spices and Chickpeas: Add ground cumin and the drained, cooked chickpeas to the food processor. While blending, slowly drizzle in the olive oil. Blend for about 2 minutes until the mixture is super smooth, scraping down as necessary. Add more ice water by the tablespoon if needed to reach a creamy texture.
  6. Adjust Seasoning: Taste the hummus and adjust salt and lemon juice as desired, typically adding another ¼ teaspoon salt and 1 tablespoon lemon juice for enhanced flavor and zing.
  7. Serve and Garnish: Transfer the hummus to a serving bowl or platter, creating swooshes on top with the back of a spoon. Garnish with olive oil, zhoug sauce, ground sumac or paprika, and chopped fresh parsley. Serve immediately or refrigerate covered for up to one week.

Notes

  • Using baking soda when cooking chickpeas helps soften them more quickly and contributes to a creamier texture.
  • Letting the garlic and lemon juice mixture rest mellows the garlic, avoiding a harsh bite in the hummus.
  • Add ice water gradually to balance the texture; too little will make it thick and pasty, too much will thin it out.
  • Leftover hummus keeps well refrigerated for up to one week—store it in an airtight container to maintain freshness.
  • For even smoother hummus, peel chickpeas by gently rubbing them between your fingers, though this step is optional and time-consuming.
  • Zhoug sauce adds a spicy, herbaceous kick if you like bold flavors.

Keywords: hummus, chickpeas, tahini, Middle Eastern dip, vegan dip, healthy appetizer, garlic hummus

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