Easy and Authentic Hummus
How to make this incredibly smooth and creamy homemade hummus, it’s easy to prepare and better than store bought!
Recipe: Easy and Authentic Hummus
Ingredients
- 1 can (15 oz.) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ tsp. baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ tsp. fine sea salt, to taste
- ½ cup tahini
- 2 to 4 Tbsp. ice water, more as needed
- ½ tsp. ground cumin
- 1 Tbsp. extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or sprinkle paprika, or chopped fresh parsley
Instructions
Place the chickpeas in a medium saucepan and add baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if needed, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. In a mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe, boiling softens them enough to process smoothly). Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 Tbsp. ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the Tbsp. if needed, until desired consistency. Feel free to add in any mix-ins, such as roasted red peppers, roasted garlic, or pesto at this point, and blend until incorporated. Place in a serving fish and garnish with your choice of olive oil, spices or fresh herbs. Hummus will keep refrigerated for up to one week.