Serve hummus with warm pita bread and sliced vegetables as a light meal or snack, or add it to a charcuterie board with an assortment of meats, cheese, veggies, and your favorite crackers. you’ll love adding it to sandwiches or salads, too. The flavors of this recipe are superior to store-bought dips, and it’s so easy to make at home, that you’ll never want to buy it again! For more dip recipes, try my spinach artichoke dip, beer cheese dip, or pimento cheese.
What You Need to Make This Recipe
Canned chickpeas – also known as garbanzo beans, chickpeas are the traditional beans used for hummus and blend into a creamy texture. Rinse and drain the can of chickpeas before adding them to the food processor or substitute 1½ cups of home cooked chickpeas for one can. Tahini – made from sesame seeds, tahini has a slightly nutty and earthy flavor. Smooth tahini, typically made from hulled seeds, works best for this creamy dip. Tahini often separates, so stir the sesame paste and oil together until it reaches a creamy and consistent texture before measuring it. Lemon juice – you’ll need 3-4 tablespoons or the amount of juice from about 2 lemons. Freshly squeezed juice will have a superior flavor compared to store-bought bottled variety. Spices – I like to use fresh garlic, ground cumin, and salt for this recipe because they add the best flavor but also create a somewhat neutral foundation for toppings and dippers. Freshly grind your own cumin seeds for an even bolder flavor. Ice water – cold water helps the beans to blend smoothly and adds the needed liquid for smooth hummus. Add a few ice cubes to a dish or small cup along with the water to make it extra chilly. Garnish – there are many options for garnishing this homemade hummus recipe. Try using good-quality olive oil, paprika, sumac, or za’atar, a Mediterranean spice blend.
How to Make Hummus
- Add the chickpeas and tahini to the bowl of a food processor.
- Add 3 tablespoons of fresh lemon juice and the garlic clove.
- Sprinkle in the cumin and salt. Puree the ingredients until smooth. Scrape down the sides of the bowl if you see large pieces of chickpea.
- With the food processor running, slowly pour in 2 tablespoons of ice water. Continue blending for about 5 minutes, or until the mixture is very smooth. It should feel warm, as well. Stop the food processor and scrape down the bowl as needed.
- With the food processor running, slowly pour in the olive oil and process until combined. Taste and adjust the flavor to your preference by adding more lemon juice, salt, or cumin. For a thinner consistency, blend in additional ice water.
- Transfer to a bowl and use the back of a spoon to create a swirl pattern on the top. Drizzle with olive oil and sprinkle with seasoning or herbs, if desired.
Pro Tips For Making This Recipe
Give some ingredients a head start on blending. Instead of combining all the ingredients at once, it is important to start by blending the chickpeas with the tahini, lemon juice, and spices. This gives them a head start and helps the thick tahini disperse. Stir the tahini well before measuring. Make sure your tahini is stirred together very well before measuring it. The oil and paste can separate during storage, and if you get too much oil or not enough in your measuring scoop, it will affect the consistency of the finished hummus. Blend until very smooth and warm. A good indication that you’ve blended the ingredients long enough is if it is slightly warm to the touch. The food processor generates heat as it runs, some of which is transferred to the bowl and hummus over time. 5 minutes might sound like a long time, but hummus often needs even more time if the chickpeas are on the firmer side to start. Just keep processing until it’s super smooth and looks almost fluffy. Add additional water for a thinner dip or dressing. After blending completely, sample the hummus to see if you like the consistency. The best way to thin it is by adding additional liquid, so I recommend blending in 1 additional teaspoon of ice water at a time until it reaches your ideal thinness. Make this recipe ahead of time. The flavors of this dip are even better after sitting for a few hours in the fridge because time allows the flavors of the blended ingredients to meld. Extra creamy variation. In a small saucepan, combine the drained chickpeas, ½ teaspoon of baking soda, and enough water to cover the chickpeas by about 2 inches. Simmer for 10-20 minutes, or until the skins start floating in the water and the chickpeas are very soft and easily break apart. Drain and rinse with cold water. If desired, you can peel the chickpeas, and discard the firmer skin. Flavored hummus: Flavor this classic recipe with various ingredients like fresh herbs (dill, cilantro, basil), roasted red peppers, roasted garlic, sundried tomatoes, and olives. Add a handful of your flavoring ingredients to the food processor at the start of blending to ensure the ingredients are well-pureed.
If you’ve tried this hummus recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
