How to Make Hummus (Best Homemade Hummus Recipe)

By The Mediterranean Dish · 20 min

Ingredients

Instructions

1. If using canned chickpeas: drain two cans, put them in a medium pot with water to cover, and simmer over medium heat for 20 minutes.
2. Take the pot off the heat, stir in the baking soda and let sit a few minutes. Drain the chickpeas, then rinse under running water while rubbing handfuls between your hands to slip off the skins. Put the peeled chickpeas in a food processor.
3. Add the minced garlic to the food processor fitted with the S-blade and process until a smooth, powder-like mixture forms.
4. With the processor running, feed in the 2 ice cubes, tahini, kosher salt and lemon juice through the feed tube, and process for about 4 to 5 minutes. If too thick, add water 1 tablespoon at a time while running until silky smooth.
5. Spoon the hummus onto a serving platter, drizzle generously with Arbequina extra virgin olive oil, top with a few reserved chickpeas if you like, and sprinkle with sumac.
6. If using dried chickpeas: soak them overnight in water to cover in a large bowl.
7. Drain the soaked chickpeas, cover with 2 inches of water, bring to a boil over high heat, then reduce to a simmer for 1 1/2 to 2 hours.
8. Add 1 1/2 teaspoons baking soda to the cooking water, leave a few minutes, then turn off the heat. Drain, then rinse under running water while rubbing handfuls to slip off the skins. Put the peeled chickpeas in a bowl.
9. Add the cooked chickpeas and minced garlic to the food processor fitted with the S-blade and process until smooth and powder-like.
10. With the processor running, feed in the 2 ice cubes, tahini, kosher salt and lemon juice and process for about 4 to 5 minutes. If too thick, add water 1 tablespoon at a time while running until silky smooth.
11. Spread the hummus in a serving bowl, drizzle with extra virgin olive oil, top with a few chickpeas if you like, and sprinkle with sumac. Serve with warm pita wedges and vegetables.

Summarized from The Mediterranean Dish's video. Watch it for the details.