Hummus

There’s something magical about hummus. This delightful Middle Eastern dip isn’t just a simple blend of chickpeas; it’s a creamy, velvety concoction that beckons you to scoop it up with fresh pita or crunchy vegetables. The rich nuttiness of tahini, combined with the zing of fresh lemon juice, and a hint of garlic, creates an irresistible flavor profile that is both comforting and invigorating. It’s a dish that feels like a warm hug, a personal favorite I often return to when I want something satisfying and healthy.

The first time I crafted hummus at home, I was amazed at how easy it was to make! I realized that with just a handful of basic ingredients, I could create something far superior to any store-bought version. Hummus is not just for special occasions—it’s a quick and budget-friendly snack, perfect for parties or a midday pick-me-up. Trust me; once you try this homemade version, you’ll wonder how you ever lived without it.

How to Make Hummus

1. Drain and Simmer Chickpeas: Start by draining two cans of chickpeas and placing them in a medium pot over medium heat. Cover them with water and simmer for about 20 minutes. This softens them and develops a deeper flavor.
2. Remove the Skins: Take the pot off the heat and stir in 1 1/2 teaspoons of baking soda. Let it sit for a few minutes. This step makes peeling the chickpeas easy—drain the chickpeas in a colander, then rinse under running water. Rub a handful together to remove the skins, placing the peeled chickpeas in your food processor.
3. Puree the Chickpeas: Add the minced garlic to the food processor. Blend until you achieve a smooth, powder-like consistency—this usually takes only a minute.
4. Finish the Hummus: With the processor still running, feed in the ice cubes, tahini, kosher salt, and lemon juice. Keep blending for about 4 to 5 minutes until the mixture is silky smooth. If it’s too thick, add a tablespoon of water at a time until you reach your desired creaminess.
5. Serve it Up: Spoon your hummus onto a serving platter, drizzle generously with Arbequina olive oil, top with reserved chickpeas, and sprinkle with sumac if desired. Grab some warm pita or your favorite veggies, and dig in!

Notes on Cooking Dried Chickpeas

6. Soak the Chickpeas: For those opting for dried chickpeas, place them in a large bowl, cover with water, and soak overnight.
7. Cook the Chickpeas: The next day, drain the soaked chickpeas and cover them with 2 inches of fresh water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 1/2 to 2 hours until tender.
8. Remove the Skins Again: After cooking, stir in 1 1/2 teaspoons baking soda to the pot. After a few minutes of resting off the heat, drain and rinse the chickpeas, rubbing them to remove the skins.
9. Puree and Finish: Now, follow the same blending instructions as above using your cooked chickpeas.
10. Garnish and Enjoy: Spread in a bowl, drizzle with olive oil, and sprinkle sumac. Enjoy fresh!

Storing & Reheating

Store leftover hummus in an airtight container at room temperature for up to two hours. If refrigerating, it can last for about a week. For longer storage, you can freeze hummus for up to three months in freezer-safe containers. When ready to eat, simply thaw in the fridge overnight. To refresh the texture, stir in a little olive oil and a splash of water before serving.

There is something uniquely satisfying about creating a dish that is not only delicious but allows for a little creativity. Hummus boasts a quick and easy preparation method while delivering rich flavors that you can easily customize. Whether it’s a snack for yourself or a crowd-pleaser for your next gathering, this recipe will be a hit!

Recipe FAQs

Hummus

Recipe Author: Sara

This Hummus recipe combines chickpeas, lemon, and garlic for an irresistible flavor. Perfect for quick dinners, healthy meals, and delightful snacks!

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• Prep Time 5 minutes
• Cook Time No data
• Yield 8 servings 1x

Ingredients

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• 3 cups cooked chickpeas, peeled
• 1 1/2 teaspoons baking soda, (optional)
• 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

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Instructions

1. Drain two cans of chickpeas and place in a medium pot. Cover with water and simmer for 20 minutes.
2. Stir in baking soda, remove from heat, and let sit for a few minutes. Rinse chickpeas in cold water while removing the skins and place peeled chickpeas in a food processor bowl.
3. Add minced garlic to the food processor and puree into a powder-like mixture.
4. While processing, add 2 ice cubes, tahini, salt, and lemon juice, and blend for 4 to 5 minutes. Adjust consistency by adding water if needed.
5. Spoon hummus onto a serving platter, drizzling olive oil on top, adding reserved chickpeas, and garnish with sumac.

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Notes

Peeling chickpeas creates a smoother texture, but can be skipped for a quicker preparation.
Adjust the amount of lemon juice and garlic according to personal taste preference.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 200
• Sugar: 1g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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