Creamy Hummus from Scratch
My Hummus from scratch takes a creamy, Mediterranean dip to a whole new level of deliciousness and has become my favorite hummus recipe. In the past, I have even peeled chickpeas by hand, but a simple, much easier trick resulted in this delectable, creamy hummus.
Why You Must Make
I’ve made loads and loads of hummus. I love my friend Mim’s super easy hummus recipe which utilizes canned and rinsed garbanzo beans or chickpeas. Her ratios are spot on and it’s been my go-to hummus for years.
- After making Yotam Ottolenghi’s recipe out of his Jerusalem cookbook, I knew I found a winner!
- There was no need to peel the garbanzo beans to get a creamy hummus.
- The flavor profile was PERFECT!
Tips for Making the Best Hummus
- Lori’s first advice was to never use canned chickpeas. Well, I can’t say I won’t ever, because sometimes I don’t have time to make anything but my 10-minute version. But I was willing to try making hummus with dried chickpeas.
- After soaking them in water until they doubled in size, the next step was definitely unusual. I drained them, added some baking soda and cooked the rehydrated legumes with the soda to rough up the skins.
- Then when I added water to cook them up, the skins started to peel away on their own. A little skimming helped remove the little buggers.
- From there, the process was not much different than my easy hummus recipe. Mim is a purist, too. Lemon, garlic, tahini and salt are the only additional ingredients.
- Mim was the one to teach me to thin with water, not the thick liquid from the chickpea cans.
- Anyway, the results were awesome. If you’re looking for the ultimate Lebanese hummus recipe, try this creamy hummus from scratch. Incidentally, that “thick liquid” from canned chickpeas is very popular in the vegan food community. It creates a healthy, sugar-free whipped cream called Aquafaba. I think we need to make some of that!
Shop the Recipe:
To make this hummus from scratch recipe, you will need:
Frequently Asked Questions
Chickpeas or Garbanzo Beans are round, tan-colored legumes, slightly larger than regular peas. They are firm with a mild, nut-like taste. They’re used in many Mediterranean recipes like hummus.
Making is always better. It’s more economic plus you can adjust the consistency and seasonings to your palate.
Yes, hummus is very healthy. It’s full of plant-based protein, high in fiber, plus contains iron, folate, phosphorus and B vitamins.
You May Also Like:
- Slow Roasted Tomato Hummus from Kalyn’s Kitchen
- Southwestern Veggie Hummus Wraps from Chelsea’s Messy Apron
- Edamame Avocado Hummus by Well Plated
- Homemade Pita Bread
- Mim’s Hummus
- 1 1/4 cups dried chickpeas
- 1 teaspoon baking soda
- 6 1/2 cups water
- 1 jar (11 ounces) Soom brand tahini
- 1/4 cup freshly squeezed lemon juice
- 3-4 cloves garlic, crushed and chopped
- 1-1 1/2 teaspoons kosher salt
- 6 1/2 tablespoons ice water
- Extra virgin olive oil, to serve
- Pepitas, to serve
- Soak the chickpeas overnight (or at least 6 hours) in cold water until they double in size.
- Drain the chickpeas and place them in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
- Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
- Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms.
- Then, with the processor running, add the tahini, lemon juice, garlic, and 1 teaspoon of salt.
- Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy.
- Taste and add another ½ teaspoon salt if desired.
- Scrape into a bowl, cover, and let rest for 30 minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.
Amount Per Serving: Calories: 156Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 569mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 7g