Imagine that perfect scoop of hummus—creamy, nutty, with just the right hint of garlic and lemon. It’s like a warm hug from your favorite bowl. Whether you’re dipping fresh veggies or spreading it on a sandwich, homemade hummus just hits different.
I remember once running out of chickpeas and improvising with white beans. . .
it turned out surprisingly delightful! Anyway, with all that’s happening in the world, like the recent surge in plant-based eating trends, there’s never been a better time to whip up your own batch. Trust me, these hummus recipes are so good, they might just become your new comfort food obsession.
Steps
- Place the tahini and lemon juice into a food processor and blend for about a minute. Scrape down the sides and bottom of the bowl, then blend again for another 30 seconds to achieve a creamy consistency.
- Add olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon mixture. Blend for 30 seconds, scrape the bowl, and continue blending for another 30 seconds until everything is well incorporated.
- Drain the chickpeas and add half of them to the processor. Process for one minute, scrape the sides, add the remaining chickpeas, and blend until the mixture is thick and mostly smooth, about 1 to 2 minutes.
- If the hummus is too thick, gradually add cold water or aquafaba while the machine is running. Continue until the desired smooth and creamy consistency is achieved.
- Taste the hummus and adjust seasoning if needed. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.
- Store any leftover hummus in an airtight container in the refrigerator for up to a week, or freeze with a thin layer of olive oil on top for up to a month.
Ingredients
- 1 (15oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice (from about 1 large lemon)
- 1/4 cup (60ml) well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons (30ml) extra-virgin olive oil, plus additional for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (45ml) cold water or aquafaba
- Dash of ground paprika, sumac, or Za’atar for serving
Nutritional Values
Calories: 930 | Total Fat: 66g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 1669.8mg | Carbohydrate: 70.8g | Dietary Fiber: 17.4g | Total Sugars: 10.8g | Protein: 27g
FAQ
- What are the essential ingredients for making homemade hummus?
- virgin olive oil. Optionally, you can use cold water or aquafaba to achieve the desired consistency.
- Is it necessary to peel chickpeas for hummus?
- How can I make hummus without tahini?
- What can I serve with hummus?
- How should I store homemade hummus?
Tips
- Whip Tahini and Lemon Juice First: Start by blending tahini and lemon juice together for a couple of minutes. This step ensures a creamy, smooth hummus by whipping the tahini into a lighter, thicker paste before adding the other ingredients.
- Use Fresh Ingredients: Opt for fresh lemon juice instead of bottled, as it significantly enhances the flavor of your hummus. Similarly, using homemade tahini can elevate the taste and quality of your dish.
- Consider Aquafaba for Texture: Instead of using water, try adding aquafaba, the liquid from canned chickpeas, to your hummus. This can give the hummus a fluffy, airy texture, making it extra smooth.
- Peeling Chickpeas for Smoothness: While it’s not necessary, peeling chickpeas can lead to a slightly smoother hummus. If you have a little extra time, consider this step for a finer texture.
Equipment
- Food Processor: Essential for blending the ingredients into smooth hummus. If you don’t already own one, it can be found on Amazon.
- High-Powered Blender: Although a food processor is preferred, a high-powered blender can be used as an alternative. If you opt for this, make sure it’s capable of handling thick mixtures like hummus.
