Best Homemade Hummus Recipe | Authentic and Creamy

Place small dried chickpeas in a large bowl and cover with plenty of water. Soak overnight for at least 12 hours.

Drain soaked chickpeas and transfer them to a large pot. Cover with plenty of fresh water and add 1 teaspoon of baking soda.

Bring to a boil and simmer for about 90 minutes, skimming foam occasionally until chickpeas are extremely soft.

Drain the chickpeas over a bowl, keeping the cooking water for later use.

In a food processor, blend fresh lemon juice and tahini for about 20 seconds until creamy and lighter in color.

Add cooked chickpeas to the food processor and blend for 1 to 2 minutes until smooth, scraping the sides as needed.

With the processor running, slowly add reserved cooking water one teaspoon at a time until desired texture is reached (60 to 80 ml).

For extra white and fluffy hummus, use ice cold water instead of reserved cooking water.

Spread hummus on a shallow plate, make a well in the center, and drizzle with olive oil or tahini sauce. Top with cooked chickpeas, paprika, cumin, and freshly chopped parsley.

For toppings, slice 2 onions and cook slowly in olive oil for about 10 minutes until golden and caramelized. Cook sliced mushrooms in olive oil until brown. Add boiled eggs, falafel, roasted eggplants, spiced ground meat, or fresh veggies as desired.

For the quick version, rinse 1 can of chickpeas and add to the food processor with tahini, lemon juice, salt, and optional garlic. Blend until smooth, then slowly add cold water and a few ice cubes until creamy.

Equipment Needed

Dietary

Allergens