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Homemade Hummus Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer, Snack, Dip
  • Method: Blend, Food Processor
  • Cuisine: Middle Eastern, Mediterranean

Description

This Homemade Hummus is a creamy and flavorful dip that’s perfect for parties, snacks, or as a healthy addition to any meal! Made with simple ingredients like chickpeas, tahini, and lemon juice, it’s easy to make and tastes much better than store-bought.

Ingredients

Units Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon baking soda
  • 1 large clove garlic, minced or grated
  • 1/4 cup freshly squeezed lemon juice, plus additional to taste
  • 1 teaspoon kosher salt, plus additional to taste
  • 1/2 cup plus 2 tablespoons tahini
  • 2 ice cubes
  • 3 to 5 tablespoons ice water
  • Extra virgin olive oil, for drizzling

Optional Garnishes:

  • Ground paprika or sumac
  • Za’atar

Instructions

  1. Cook Chickpeas: Place chickpeas in a pot, cover with water, and add baking soda. Bring to a boil, then simmer for 20 minutes until softened.
  2. Prepare Garlic: While chickpeas cook, combine minced garlic and lemon juice in a small bowl. Let sit for 10 minutes to mellow the garlic flavor.
  3. Blend Chickpeas: Drain and rinse chickpeas. Set aside 1 tablespoon for garnish (optional). Transfer remaining chickpeas to a food processor or blender while still warm.
  4. Add Lemon-Garlic and Tahini: Strain the lemon-garlic mixture into the food processor. Add salt and blend until smooth. Add tahini and ice cubes; blend until creamy.
  5. Adjust Consistency: If needed, add ice water, 1 tablespoon at a time, while blending, until desired consistency is reached.
  6. Season and Serve: Taste and adjust salt and lemon juice. Transfer hummus to a serving plate. Make a well in the center and drizzle with olive oil. Garnish with reserved chickpeas and paprika, sumac, or za’atar.

Notes

  • Storage: Store leftover hummus in an airtight container in the refrigerator for up to 10 days.
  • Freezing: Freeze hummus in an airtight container for up to 3 months. Thaw overnight in the refrigerator and stir in extra olive oil or water if needed.

Nutrition

  • Serving Size: ¼ cup
  • Calories: 170
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/homemade-hummus-recipe/