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Homemade hummus recipe, creamy and smooth, served in a bowl with olive oil

Hummus

An easy and authentic recipe for making creamy, smooth hummus that is rich in flavor and perfect for gatherings or as a snack.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chickpeas You can use canned for convenience or dried for authenticity.
  • 1.5 teaspoons baking soda Optional but recommended for peeling chickpeas.
  • 1-2 cloves garlic (minced) Adjust based on your preference.
  • 2 ice cubes ice cubes Keeps the hummus cool while blending.
  • 1/3 cup tahini Substitute with sunflower seed butter for a nut-free option.
  • 1/2 teaspoon kosher salt Be cautious with table salt as it's saltier.
  • 1 lemon (juiced) Adjust to taste; lime works as an alternative.
  • to taste Arbequina extra virgin olive oil Feel free to substitute with high-quality olive oil.
  • to serve Sumac If unavailable, paprika is a suitable alternative.

Method
 

Preparation
  1. Soak the chickpeas: If using dried chickpeas, place them in a large bowl, cover with water, and soak overnight.
  2. Cook the chickpeas: The next day, drain the soaked chickpeas and cover them with about 2 inches of water. Bring to a boil over high heat, then reduce to a simmer for 1 1/2 to 2 hours or until tender.
  3. Remove the skins: Add 1 1/2 teaspoons of baking soda to the pot with the chickpeas. Leave for a few minutes, then turn off the heat. Drain and rinse under cold water while gently rubbing the chickpeas to remove the skins.
Blending
  1. Puree the chickpeas: In a food processor, combine the cooked chickpeas with minced garlic. Process until you achieve a powder-like consistency.
  2. Finish the hummus: With the processor running, add the ice cubes, tahini, salt, and lemon juice. Process for 4-5 minutes until smooth. If the mix is too thick, add water one tablespoon at a time until desired consistency is reached.
Serving
  1. Spread the hummus in a bowl, drizzle with olive oil, and sprinkle with sumac. Enjoy with fresh veggies and warm pita.

Notes

Store in an airtight container in the fridge for up to a week. You can freeze hummus for up to three months—just remember to leave space in your container for expansion. Use high-quality tahini for the best flavor and always taste before serving to adjust seasoning.