Homemade Hummus Recipe
This homemade hummus recipe offers a creamy, flavorful dip made from cooked chickpeas blended with tahini, lemon juice, and spices. It is a versatile Middle Eastern classic perfect for serving as an appetizer or snack, garnished with olive oil and optional toppings like Aleppo-style pepper and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 2 cups (serves 6 as a dip) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Chickpeas
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1/2 tsp. baking soda
Hummus Base
- 1/2 cup tahini
- 3 tbsp. fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1/2 tsp. ground cumin (or more to taste)
- 1/4 tsp. cayenne pepper (or more to taste)
- 1 1/2 tsp. kosher salt
Optional Garnishes
- Aleppo-style pepper or paprika, for sprinkling
- Chopped fresh parsley
Instructions
- Cook Chickpeas: In a medium pot, place the drained and rinsed chickpeas along with the baking soda. Cover with water by about 2 inches, then cover the pot and bring it to a boil over medium-high heat. Cook the chickpeas until they begin to break down, approximately 15 minutes. Drain the chickpeas and rinse them under cold water to stop cooking.
- Blend Hummus: Transfer the cooked chickpeas to a food processor. Add tahini and fresh lemon juice. Pulse the mixture until it becomes smooth, about 2 minutes. With the food processor running, slowly drizzle in the extra-virgin olive oil until fully incorporated. Then add ground cumin, cayenne pepper, and kosher salt. Pulse again to combine all ingredients, adjusting seasonings to taste.
- Adjust Texture: Add 1 tablespoon of water to the mixture and continue blending until the hummus is completely smooth and creamy, scraping down the sides as needed.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle extra olive oil on top and sprinkle with Aleppo-style pepper or paprika and chopped fresh parsley if desired. Serve immediately or chill until ready to serve.
Notes
- Using baking soda while cooking chickpeas helps soften them faster, resulting in creamier hummus.
- You can substitute canned chickpeas with dried chickpeas soaked overnight but increase cooking time accordingly.
- Adjust the amount of cayenne pepper and cumin to suit your spice preference.
- For a smoother texture, peel the chickpeas before blending, though this step is optional.
- Store hummus in an airtight container in the refrigerator for up to 5 days.
Keywords: homemade hummus, chickpeas, tahini, Middle Eastern dip, healthy snack, creamy hummus
Find it online: https://thefoodrecipe.com/homemade-hummus-recipe/
