Best Homemade Hummus Recipe

Say goodbye to store-bought hummus — with the best homemade hummus recipe! Hummus is an absolute staple in Middle Eastern cuisine. No mezze is complete without a bowl of hummus and warm pitta. Making hummus is very easy and the flavours and texture are much superior to the store bought ones. Now a day you will find plenty of variations of hummus like beetroot hummus, Layered Hummus Dip, Rose Harissa Hummus, Coriander and Mint Hummus and many more, but there is something about a Creamy Classic Hummus which makes it so delicious. It is tasty, healthy, dairy and gluten free and requires just a few simple ingredients to make.

What is hummus?

Hummus (or “humus”, “hummus”, and “homes”) is the Arabic word for “chickpeas”. It’s a creamy dip or condiment that hails from the Middle East. Made primarily with cooked chickpeas, tahini, garlic, cumin, lemon, and salt it has a reputation as a clean, healthy food. And for sure it deserves it. Hummus has been a staple in many Middle Eastern countries for centuries.

Chickpeas, hummus’s main ingredient, give you protein, good-for-you carbs, and fibre. Like other members of the legume family, they routinely top lists of the world’s healthiest foods.

Ingredients To Make Best Homemade Hummus Recipe:

Chickpeas : Also know as garbanzo beans are the main ingredient of this dish. In today’s recipe we are using canned chickpeas.

Tahini: Is a paste from ground sesame seeds and has an earthy, nutty flavour with a tinge of bitterness. It gives the hummus its creaminess and enhances its earthy flavour.

Garlic: adds pungent flavour, to reduce the pungency of the garlic grate and soak it in lemon juice for few minutes.

Fresh Lemon juice: Always use freshly squeezed lemon juice to add the bright tangy flavour.

Extra Virgin olive oil: adding olive oil while blending the hummus adds extra flavour and creaminess to the hummus.

Ice cubes: It helps smooth the grainy texture of the chickpeas and created fluffy, light Hummus.

Seasoning: Salt and cumin powder help to heighten the nutty flavours.

Step by Step Making of Best Homemade Hummus

• First, soak and cook the dried chickpeas if you haven’t done so already. Cook until very soft. 
• Or, if you’re using canned chickpeas, drain and save some liquids for later use.
• In the bowl of a food processor, combine the tahini and lemon juice and process for a minute. Scrape the sides and bottom of the bowl, then process for another minute. This helps “cream” the tahini, making the hummus smooth and creamy.
• Add the olive oil, minced garlic, cumin, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for a minute or until well blended.
• Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides, then add the ice cube and remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes. If the hummus is thick and still has tiny bits of chickpeas, slowly add 2 to 3 tablespoons of cold water or aqua faba with the food processor turned on until you reach the perfect consistency.
• Taste and adjust the seasoning as required.

• Spoon the hummus in a bowl and spread the hummus with the back of a spoon to create swirls, alternatively you can also use a fork.
• Drizzle with olive oil, sprinkle with sumac, chickpeas and parsley and serve at room temperature.

Helpful tips and tricks to make The Best Classic Hummus Recipe:

• For the best, authentic and lusciously smooth hummus it’s best to cook your own chickpeas from scratch. If you are making from scratch, make sure to soak them overnight, and cook in a pressure cooker or instant pot to get perfectly mushy, soft & creamy chickpeas.
• Peeling the chickpeas helps create a creamy and smooth texture. It does take a bit of time so you can easily skip the step if you want. I like homemade hummus a little thicker, so the recipe below calls for reserving ¼ cup of chickpea liquids (aquafaba), but I suggest you start out with only using 2 tablespoons. Though if you prefer a little runnier, go with the full ¼ cup.
• When you open a can of tahini, you will notice that the solids settle in the bottom the can, similar to natural peanut butter. It is very difficult to stir tahini in the can (the solids on the bottom are quite stiff). I suggest scraping the entire contents of the can into a bowl, then using a whisk or hand-held electric mixer to blend. Place whatever tahini you don’t use back in the can and refrigerate until needed.
• The key to a good hummus is adding the best quality of olive oil and tasting often and adjusting the flavours as desired.
• Use fresh lemon juice, if possible. The bottled stuff doesn’t hold a candle to juice squeezed straight from the lemon!

How to store hummus

Hummus keeps well in the fridge for about a week, as long as it’s in a tightly sealed container. As this homemade hummus recipe uses no preservatives, it’s likely that your hummus will split a bit once it sits in the fridge. Just give it a good stir the next time you’re ready to snack on it!

More Recipes with hummus from Poetry of Spicess

1. Loaded Mediterranean Toast with Hummus
2. Layered Hummus Dip
3. Rose Harissa Hummus with Sourdough Bread

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Best Classic Hummus Recipe

Serves: 1.5 Cups Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

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Ingredients

• 1 can (400g) chickpeas , or 1 ½ cup cooked chickpeas
• ⅓ cup tahini
• 2 cloves garlic
• 3 tbsp lemon juice
• 1 tsp cumin powder
• ¼ tsp salt
• 2-3 tbsp chickpeas water 
• 2 ice cubes
• 2 tbsp extra virgin olive oil

For Garnish:

• Pinch of sumac
• 1-2 tbsp whole chickpeas
• Chopped parsley
• Extra virgin olive oil

method

1. Drain and rinse the chickpeas. If the chickpeas are al dente boil them in water with a little baking soda for a few minutes to help them soften.  To make the hummus extra creamy, peel the chickpeas. 
2. Reserve about 1-2 tbsp of whole chickpeas for garnish.
3. In the bowl of a food processor, combine the tahini and lemon juice and process for a minute. Scrape the sides and bottom of the bowl, then process for a minute more. This helps  “cream” the tahini, making the hummus smooth and creamy.
4. Add the olive oil, minced garlic, cumin, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for a minute or until well blended.
5. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the ice cube and remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes. If the hummus is thick and still has tiny bits of chickpeas, slowly add 2 to 3 tablespoons of cold water or aqua faba with the food processor turned on until you reach the perfect consistency.
6. Taste and adjust the seasoning as required.
7. Spoon the hummus in a bowl and spread the hummus with the back of a spoon to create swirls, alternatively you can also use a fork.
8. Drizzle with olive oil, sprinkle with sumac, chickpeas and parsley. Serve at room temperature. 
9. Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!