Better than Store-bought Hummus (Edit recipe)

Hummus, a popular spread/ dip from the Middle East and Mediterranean regions is made with Chickpeas, Tahini, Lemon and Spices. It is Vegan, Gluten-free, Dairy-free and Plant-based Whole30 compatible. While Hummus is now readily available in most stores, I highly recommend you make it at home. It is super simple and once you try this recipe, you will never go back to store-bought Hummus. Use this recipe to make the Classic Hummus or as a base for one of its many variations. Make sure to check out my Layered Mediterranean dip recipe to see how I put this Hummus to its best use.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	170
Fat:	12 g
Carbohydrates:	12 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	378 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 6

Ingredients

0.5 cup Chickpeas, dried
0.25 cup Tahini
0.25 cup Lemon Juice
2 Tbsp Extra Virgin Olive Oil, plus more for serving
1 clove Garlic, minced
0.5 tsp Ground Cumin, Primal Palate
1 - 1.5 tsp Salt
2 - 3 Tbsp Ice Water
1 pinch Sumac, for sprinkling on top, optional
1 pinch Za'atar, for sprinkling on top, optional
1 sprig Mint Leaves, for sprinkling on top, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, add dried chickpeas and cover them with 2 inches of water. Allow them to soak for 8-12 hours or overnight.
Rinse the chickpeas well and discard the water.
Bring a pot of water to a boil. Cook the chickpeas until they can be easily mashed between your fingers, about 1-1.5 hours on stovetop. If you have an Instant Pot or Pressure Cooker, you can cook the overnight soaked chickpeas in 5 cups of water for 20 minutes and allow the pressure to release naturally.
Reserve 2 tbsp of cooked chickpeas for garnish.
In a blender or food processor, add tahini, lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time whipping the tahini helps the Hummus become smooth and creamy.
Add the extra virgin olive oil, garlic, cumin and salt to the whipped tahini. Process for 30 seconds, scrape again and process for another 30 seconds.
Now add half of the chickpeas and process for 1-2 minutes. You know the drill! Scrape the sides and bottom of the bowl and add the remaining chickpeas. Process again for another 1-2 minutes.
At this point, your Hummus should look a bit too thick and grainy. So continue processing but while adding the ice cold water until it reaches the perfectly smooth consistency.
Taste and adjust salt, if necessary. Drizzle some extra virgin olive oil. Sprinkle a pinch of ground cumin, sumac and za'atar. Garnish with the reserved cooked chickpeas and mint leaves.
Enjoy alongside some pita bread, pita chips, baby carrots and sliced cucumbers.

Notes

While you can use canned chickpeas for this recipe, the dried-soaked-cooked chickpeas yields the best results. When soaked, dried chickpeas almost triple in size. For this recipe, we need 1.5 cups of cooked chickpeas, hence I use half a cup of dried chickpeas. If using canned chickpeas, a 15-oz can yields 1.5 cups of cooked chickpeas which is what you need for this recipe.