The Hummus Recipe You Need | How To Make Hummus

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience, while onion powder is often cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is cost-effective.

Add 1 cup (210 grams) raw dried chickpeas to a medium to large saucepan.

Pour in 3 cups (750 milliliters) cold water and place a lid on the saucepan.

Let the chickpeas sit for 24 hours to rehydrate.

After 24 hours, remove the lid and drain the chickpeas in a colander or sieve.

Rinse the chickpeas under cold water for 10 to 15 seconds to wash off impurities.

Transfer the chickpeas back to the saucepan, filling it with cold water to a level about five inches above the chickpeas.

Place the saucepan on the largest burner on high heat and add 1 teaspoon (5 grams) sea salt flakes.

Bring the water to a boil and then allow it to simmer for 1.5 to 1.75 hours until the chickpeas are completely cooked and soft, topping up water if it evaporates.

Once cooked, drain the chickpeas in a colander or sieve and allow them to cool.

Weigh out 1/2 teaspoon (1 gram) whole cumin seeds and toast them in a small skillet on medium-high heat for 1.5 minutes until lightly golden brown, stirring to prevent burning.

Remove the toasted cumin seeds from the heat and grind them into a fine powder using a spice grinder or mortar and pestle.

Slice a whole fresh lemon in half and juice both halves to yield about 1/4 cup (60 milliliters) of lemon juice, discarding seeds.

In a food processor or blender, add 1/3 cup (75 grams) homemade tahini and the freshly squeezed lemon juice. Process on high for 30 seconds to create a smooth paste.

Add 1 clove minced garlic, the ground cumin, 1/2 teaspoon (2.5 grams) sea salt flakes, and 2.5 tablespoons (50 milliliters) extra virgin olive oil to the tahini mixture. Process on high for another 30 seconds.

Add the cooled cooked chickpeas to the mixture and process on high for 2 minutes, scraping down the sides as needed.

While processing, slowly pour in another 2.5 tablespoons (50 milliliters) extra virgin olive oil or cold water to help achieve a smooth texture.

After processing for a total of 3 minutes, remove the bowl from the base and scrape out the hummus onto a plate or into a bowl.

Spread the hummus using the back of a spoon to create waves, drizzle with extra virgin olive oil, and sprinkle with smoky or sweet paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens