Learn how with a few simple steps and several common ingredients, you can get a delicious savory dip with perfect fluffy texture. This easy hummus recipe is my own spin on this classic dish. It performs very well every time I make it for family dinners or picnics. Besides, you get a simple recipe for homemade tahini if you could not find one in store.
Hummus is my favorite dip to make. Yes, it takes a lot of time to boil chickpeas for the recipe. But when it comes to basics, the steps that you need to follow to make hummus at home, it is pretty easy recipe to make. First, you boil chickpeas, and then you combine all the ingredients in a blender cup and blend them until smooth.
There is something special in the taste of hummus, so that it goes perfectly well with crudités, flatbread chips, homemade croutons and potato wedges. Some of the recipes you can find here and for crudités platter you can have your favorite veggies (mine are cucumber and carrot cut into thin sticks):
Do you need to peel chickpeas for hummus? If you ask me, I would definitely advice you not to skip this step, as it will help you to get hummus to that smooth consistency with nice velvety texture. However, this advice applies to this exact recipe for hummus with dried chickpeas. I have never made hummus with canned chickpeas and can make only assumptions on the matter. If you had any previous experience, and made hummus from canned chickpeas, please, share your thoughts with everybody.
Hummus Ingredients:
- 1 cup chickpeas;
- 4 cups water for boiling;
- 4 tbsps. sesame seeds (or 2 tbsps. tahini);
- 3 tbsps. olive oil;
- 2 garlic cloves;
- ½ tsp. smoked paprika;
- A pinch of cumin;
- Lemon juice (freshly squeezed) to your taste;
- Salt to your taste;
- Some fresh herbs to serve.
How to make homemade hummus:
- Sort through bought chickpeas; get rid of all the damaged ones. Thoroughly clean chickpeas under running water (using a bowl, a sieve or a colander; choose the most convenient option). Take bowl, put chickpeas inside and cover with water for soaking (use 1 l of water per 1 cup of dried chickpeas). I would highly recommend you not to skip this step as in the end chickpeas turn out softer. This process should take at least four (max. six) hours.
- After soaking, rinse chickpeas once again. Place rinsed legume inside the pot and cover with cold water (keep the proportion right: 4 cups of water for 1 cup of chickpeas). Put the pot on the high heat, when water boils get rid of all the foam on the surface of boiling water and then reduce the heat on the stove. Cook chickpeas for 1h30min (max 2 hours) in boiling water. Do not forget that you should add salt only at the end; otherwise, it may be difficult to soften it.
- The best tip that I can give you for the smoothest hummus is to remove skin from chickpeas. I tend to do this in the middle of the boiling process. After cooking chickpeas on the stove for 45 minutes, I drain water using the colander and then rinse chickpeas under cold running water until the temperature of cooked chickpeas is comfortable to touch. Now, remove chickpeas skin by rubbing them in your hands. Peeled chickpeas put again in the pot and cover with hot water (boiled separately in a kettle). Wait until water boils and set the timer for additional 45 minutes.
- While chickpeas are boiling on the stove, you have time to make homemade tahini if your local store did not have it in stock. Combine sesame seeds with 1 tablespoon of olive oil in a blender cup.
- Grind sesame seeds until you have a thick paste.
- When chickpeas are ready, drain remaining water into a separate cup and let chickpeas cool down to the room temperature. Place chickpeas in a blender cup, add garlic and freshly squeezed lemon juice. Moreover, sprinkle a pinch of cumin to the mix.
- Blend all the ingredients. Now, add tahini together with olive oil and blend the mixture a few more times at high speed.
- You can regulate consistency of hummus by adding extra liquid. Remember we saved a cup of water from boiling chickpeas or you can use extra amount of olive oil. As a result, you should get a fluffy thick paste for a perfect smooth dip. Enjoy your meal!
To serve, place hummus in a nice deep bowl, give it a beautiful shape with a silicone spatula, pour several drops of olive oil, sprinkle some smoked paprika over and fresh herbs!
If you have Pinterest, fill free to pin the following picture!
If you still have questions on how you boil chickpeas for hummus, check my other post: How to cook dried chickpeas on the stove?
All the amounts of ingredients that I used for seasoning (adding flavor), are here for reference, this recipe is not strict in any regards, you are free to add as much, for example, lemon juice as you would like to have. Customize recipe to your taste!
Made the recipe? Tell me how it went in the comments below.
Hummus Recipe with Tahini and Garlic
Ingredients
- 1 cup chickpeas
- 4 cups water for boiling
- 4 tbsps. sesame seeds (or 2 tbsps. tahini)
- 3 tbsps. olive oil
- 2 garlic cloves
- ½ tsp. smoked paprika
- a pinch of cumin
- lemon juice (freshly squeezed) to your taste
- salt to your taste
- some fresh herbs to serve
Instructions
- Sort through bought chickpeas; get rid of all the damaged ones. Thoroughly clean chickpeas under running water (using a bowl, a sieve or a colander; choose the most convenient option). Take bowl, put chickpeas inside and cover with water for soaking (use 1 l of water per 1 cup of dried chickpeas). I would highly recommend you not to skip this step as in the end chickpeas turn out softer. This process should take at least four (max. six) hours.
- After soaking, rinse chickpeas once again. Place rinsed legume inside the pot and cover with cold water (keep the proportion right: 4 cups of water for 1 cup of chickpeas). Put the pot on the high heat, when water boils get rid of all the foam on the surface of boiling water and then reduce the heat on the stove. Cook chickpeas for 1h30min (max 2 hours) in boiling water. Do not forget that you should add salt only at the end; otherwise, it may be difficult to soften it.
- The best tip that I can give you for the smoothest hummus is to remove skin from chickpeas. I tend to do this in the middle of the boiling process. After cooking chickpeas on the stove for 45 minutes, I drain water using the colander and then rinse chickpeas under cold running water until the temperature of cooked chickpeas is comfortable to touch. Now, remove chickpeas skin by rubbing them in your hands. Peeled chickpeas put again in the pot and cover with hot water (boiled separately in a kettle). Wait until water boils and set the timer for additional 45 minutes.
- While chickpeas are boiling on the stove, you have time to make homemade tahini if your local store did not have it in stock. Combine sesame seeds with 1 tablespoon of olive oil in a blender cup.
- Grind sesame seeds until you have a thick paste.
- When chickpeas are ready, drain remaining water into a separate cup and let chickpeas cool down to the room temperature. Place chickpeas in a blender cup, add garlic and freshly squeezed lemon juice. Moreover, sprinkle a pinch of cumin to the mix.
- Blend all the ingredients. Now, add tahini together with olive oil and blend the mixture a few more times at high speed.
- You can regulate consistency of hummus by adding extra liquid. Remember we saved a cup of water from boiling chickpeas or you can use extra amount of olive oil. As a result, you should get a fluffy thick paste for a perfect smooth dip. Enjoy your meal!
Notes
If you have any questions or suggestions, leave them in the comment section below, and I will get back to you as quick as possible.
