How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. Follow my tips to achieve the best hummus ever—thick, smooth, rich, and ultra-creamy.
Hummus Recipe (Easy, Authentic, Creamy and Smooth)
By Suzy Karadsheh
Category
Appetizer & Mezze
Cuisine
Middle Eastern
Author:
By Suzy Karadsheh
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Calories
161
Total Time
20 Minutes
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. Follow my tips to achieve the best hummus ever—thick, smooth, rich, and ultra-creamy.
Ingredients
-
3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas.)
-
1 1/2 teaspoons baking soda, (optional) use if peeling chickpeas
-
1 to 2 garlic cloves minced
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2 ice cubes
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1/3 cup tahini
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1/2 tsp kosher salt
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Juice of 1 lemon
-
Arbequina extra virgin olive oil, to serve
-
Sumac, to serve
Directions
Soak the chickpeas. If using canned chickpeas, you can skip to step 4. Place dried chickpeas in a large bowl, cover with water, and soak overnight.
Cook the chickpeas. The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
Remove the skins. Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
Puree the chickpeas. Add cooked (or canned) chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
Finish the hummus. While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
Garnish and serve. Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.
Recipe Note
- If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
- To peel canned chickpeas: Cover chickpeas in hot water and add 1 1/2 teaspoons baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
Nutrition
Calories 161, Fat 6.9 grams, Monounsaturated Fat 2400 milligrams, Fiber 5.2 grams, Vitamin C 1.8 milligrams, Carbs 19.2 grams, Saturated Fat 0.9 grams, Sodium 358.6 milligrams, Sugar 3 grams, Calcium 45.3 milligrams, Protein 7.2 grams, Polyunsaturated Fat 3000 milligrams, Potassium 227.6 milligrams, Iron 2.2 milligrams, Vitamin A 0.59 milligrams