This authentic Hummus recipe is super creamy, ultra smooth, and hella addicting!
This recipe was taught to me years ago by a neighbor and I’ll share some of the tips and tricks passed down from his mama.
When making hummus from scratch, using dried chickpeas really makes the world of a difference. Sure, it does require a little planning and extra time, but doesn’t everything worthwhile? Short on time? Its all good! In a pinch, you can sub canned chickpeas. No problem! I’ll be giving instructions for both methods.
I topped this Hummus with my Curried Carrot and Cauliflower Fridge Pickles. Click HERE for the recipe.
Dried Chickpeas: Take 1 cup of dried chickpeas and place them in a large bowl. Cover the chickpeas with plenty of water and soak overnight. It’s important to add enough water because the chickpeas will expand considerably. After soaking, drain chickpeas and place in a heavy medium sized pot. Cover the chickpeas with a couple of inches of water. Bring to a boil, reduce heat, and simmer for 1 hour 45 minutes. This should yield 3 cups cooked chickpeas.
Canned Chickpeas: Drain, rinse, then simmer for 20 minutes to soften.
One of the keys to creamy and smooth hummus is peeling the chickpeas. Yep! I said what I said. Although the skins are edible, taking the time to remove the skins will produce a much creamier finished product. It’s not as tedious as you might think. Simply add 1 1/2 tsp of baking soda to the pot of hot water (after cooking chickpeas), and let it sit for a few minutes. Place a fine mesh strainer in the sink, then take a handful of chickpeas and rub together under cool running water to separate the skins. Discard the skins and let the chickpeas cool completely. Don’t skip this step if you want the creamiest hummus!
Blend, blend, and then blend some more. I feel like under-blending is a common mistake when making hummus from scratch. I used to be guilty of this until my neighbor shamed me into blending for 5 minutes. To this very day, I still hear his voice in my head while I’m blending my hummus.
Authentic Hummus
Equipment
- 1 large bowl
- 1 food processor
- 1 large pot
- 1 strainer fine mesh is ideal
- 1 silicone spatula
Ingredients
- 3 cups cooked chickpeas peeled
- 1 ½ tsp baking soda
- 1 garlic clove minced
- 3 ice cubes
- ⅓ cup tahini give it a good stir if the oil separates from the paste
- 2 lemons
- ½ tsp kosher salt more to taste
- ½ tsp ground cumin
- a couple of tablespoons of hot water if needed
- extra-virgin olive oil for garnish
- sumac or za'atar for garnish
Instructions
- Dried Chickpeas: Take 1 cup of dried chickpeas and place them in a large bowl. Cover the chickpeas with water that's 3x their volume; soak overnight. It's important to add enough water because the chickpeas will expand considerably. Canned Chickpeas: Drain and rinse.
- Dried Chickpeas: After soaking, drain chickpeas and place in a heavy medium sized pot. Cover the chickpeas with a couple of inches of water. Bring to a boil, reduce heat, and simmer for 1 hour 45 minutes. This should yield 3 cups cooked chickpeas.Canned Chickpeas: Boil for 20 minutes to soften.
- Although the skins are edible, taking the time to remove the skins will produce a much creamier finished product. It's not as tedious as you might think. Simply add 1 ½ tsp of baking soda to the pot of hot water (after cooking chickpeas), and let it sit for a few minutes. Place a fine mesh strainer in the sink, then take a handful of chickpeas and rub together under cool running water to separate the skins. Discard the skins and let the chickpeas cool completely.
- Add cooled cooked chickpeas and minced garlic to the bowl of a food processor; blend until smooth.
- While the food processor is running, add ice cubes, tahini, salt, cumin, and lemon juice. Blend for 5 minutes. Check the consistency. If it’s still too thick, add a tbsp of hot water at a time, until you reach the desired consistency.
- Spread into a plate of shallow serving bowl and drizzle with your best extra virgin olive oil. Sprinkle with either sumac or za’atar and garnish however you like. I opted to garnish with olives, za’atar, whole chickpeas, and my homemade curried cauliflower & carrot pickles.
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