Homemade Hummus
Homemade Hummus is so creamy, so flavorful, and so healthy too! This is a delicious dip you can get away with eating every single day. Learn how to make hummus with the BEST hummus recipe ever. So easy and it tastes good with just about everything!
Servings: 8
Ingredients
- 3 15 ounce cans chickpeas drained
- 2 teaspoons baking soda
- 3-4 cloves garlic unpeeled
- 1 teaspoon flaked sea salt or kosher salt
- 4-6 tablespoons freshly squeezed lemon juice
- 2/3 cup tahini
- ¼-½ teaspoon ground cumin
- 1/8 teaspoon crushed red pepper red pepper flakes
- good olive oil
- toasted pine nuts optional
- chopped parsley optional
- smoked or sweet paprika optional
- serve with pita chips and crudités
Instructions
- Place the drained chickpeas in a large pot, cover with cold water by at least 2 inches, and add 2 teaspoons of baking soda, and stir well. Bring to a boil over high heat, and skim off any scum that rises to the surface. Cover the pot and set heat to low. Simmer 30 minutes or until the chickpeas begin to fall apart and are a little mushy. Stir and skim off any chickpea skins floating on top of the water. Repeat this stir/skim step at least four times until most of the skins have been removed. Discard the skins.3 15-ounce cans chickpeas, drained, 2 teaspoons baking soda
- While the chickpeas simmer, place the garlic cloves, salt, and lemon juice in a food processor and process until almost puréed. Transfer the mixture to a small mixing bowl for 10 minutes to allow the garlic to mellow. After 10 minutes, firmly press the mixture, with a rubber spatula, through a fine-mesh sieve over a small bowl to release as much liquid as possible. Pour the liquid back into the food processor bowl and discard the solids.3-4 cloves garlic unpeeled, 1 teaspoon flaked sea salt or kosher salt, 4-6 tablespoons freshly squeezed lemon juice
- Add the tahini, cumin, and red pepper flakes. Pulse 5 times to combine. With the motor running, add ¼ cup ice water, by the tablespoon, and process until smooth. (Note: The mixture may seize up at first, but keep adding water and processing; all will be fine.) Process the tahini mixture (adding extra ice water if needed) until it is smooth, pale, and thick (but not too thick).2/3 cup Tahini, ¼-½ teaspoon ground cumin, 1/8 teaspoon crushed red pepper flakes
- Add the cooked, drained chickpeas and process until ultra smooth and creamy. (If desired, add more ice water, by the tablespoon.) NOW…purée it even more until it is creamier, smoother, lighter and fluffy(ish).
- Season to taste, if needed, with salt, lemon juice and cumin.
- Transfer hummus to a shallow serving dish and drizzle with good-quality olive oil. Garnish with toasted pine nuts, paprika, finely chopped fresh parsley, and whole chickpeas (if desired).
- Serve with pita chips, tortilla chips, crudités and/or your favorite crackers.
- Enjoy!
Video
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Sodium: 1015mg | Potassium: 333mg | Fiber: 7g | Vitamin A: 45IU | Vitamin C: 4.3mg | Calcium: 86mg | Iron: 2.9mg