Get smooth, creamy hummus every time by soaking and cooking dried chickpeas until tender. Incorporate paprika, cumin and red pepper flakes to liven up the flavors of this Middle Eastern dip.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 3 1/2 to 4 cups |
Ingredients
- 1 cup dried chickpeas
- 1 tablespoon baking soda
- 1/2 cup tahini (sesame paste), well stirred
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 clove garlic
- Juice of 2 lemons
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika, plus more for sprinkling
- Kosher salt
- Pita bread and/or vegetable sticks, for serving
Instructions
- Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
- Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
- Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
- Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
- Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.
Nutrition Facts
| Calories | 138 |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 413 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 3 grams |
| Sugar | 2 grams |
| Protein | 5 grams |
Reviews
This is my second time making homemade humus, and I thought I would try this recipe. This recipe is AMAZING! My go to for HUMUS!!!
This was great! My kids can be picky about hummus, but they loved this one, as did we. I did use one lemon instead of two.
I made this hummus. However I used canned chickpeas because I wanted it right away. It turned out delicious. I peeled the skin off of all the chickpeas, because I heard that’s what you do if you want really smooth hummus. Boy was that right. I however used two cloves of garlic, and half the pepper flakes cause I don’t like a lot of heat. I only used about 5 tablespoons of the reserved water (from the can) because I din’t want it to be too runny. Also I used about 3 tablespoons of tahini instead of 1/2 cup, and 2 tablespoons of olive oil. I used about a teaspoon of kosher salt. The result was delicious, super smooth hummus. I will make this often. I’m only giving it 4 stars, cause had I made this as called for, it would have been too oily, and too runny, and probably bland.
I absolutely love this hummus – while it does take some time to prepare, it’s much smoother and creamier than store bought hummus typically is. I have served this to company numerous times & always with compliments. I substitute smoked paprika for regular and increase the spices to taste. As other Reviewers commented, you should not need to use all of the reserved water. Add a little at a time to the desired consistency. When doing so, keep in mind that the hummus does firm up a bit in the fridge.
Creamiest hummus ever! Added more fresh garlic and some roasted garlic. Only used a little of the reserved water. Sprinkled with Aleppo. Yum!
I usually buy hummus but my mother found this recipe for me. It was a bit tedious to make, however the end result was WONDERFUL! I initially made this for a health fair fundraiser and it went over really well! I’ll be making it again for some friends who just started getting into hummus. I would recommend this recipe! (like mentioned below, refrigerate and it will set up!)
After eating store-bought hummus, the idea of making my own sounded so attractive, so I thought I would give this a try. However, the end result is very bland, and tastes overwhelmingly of tahini. I ended up adding roasted garlic and garlic salt to liven it up a bit. I think I will stick with the store bought…this wasn’t worth the trouble.
Delicious and creamy! It is thin at first, as previously posted, but sets up nicely when refrigerated. My family loved it.
I am wondering if there was a mistake in the recipe. “Reserve 1 cup of the cooking water” and add to the final puree. I think it had real potential and would recommend leaving the water out as it was too thin afterwards.