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Hummus Recipe

A quick and nutritious hummus recipe that transforms simple ingredients into a creamy delight, perfect for healthy meal prep and family meals.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chickpeas Use canned for convenience; homemade is better.
  • 1.5 teaspoons baking soda Helps remove chickpea skins for a smoother texture.
  • 1-2 cloves garlic (minced) Adjust to taste.
  • 2 cubes ice Helps achieve a creamy consistency.
  • 1/3 cup tahini Substitute sunflower seed butter for a nut-free version.
  • 1/2 teaspoon kosher salt Start with less and adjust to taste.
  • 1 unit lemon (juice) Fresh lemon adds brightness and vitamin C.
  • Arbequina extra virgin olive oil Drizzle on top before serving for richness.
  • Sumac Optional garnish for a tangy finish.

Method
 

Preparation
  1. Soak the chickpeas: If using canned chickpeas, skip to step 4. Place dried chickpeas in a bowl, cover with water, and soak overnight.
  2. Cook the chickpeas: Drain the soaked chickpeas and cover with 2 inches of water. Bring to a boil, then simmer for 1.5 to 2 hours until tender.
  3. Remove the skins: Add baking soda to the chickpeas, let sit, then rinse under running water while rubbing gently to remove skins.
  4. Puree the chickpeas: In a food processor, blend the cooked (or canned) chickpeas and minced garlic until powder-like.
  5. Finish the hummus: With the processor running, add ice cubes, tahini, salt, and lemon juice. Process for 4-5 minutes until smooth. Add water if too thick.
  6. Garnish and serve: Spread hummus in a bowl, drizzle with olive oil, and sprinkle with sumac if desired. Serve with pita and veggies.

Notes

Let hummus rest for 30 minutes before serving. Use chilled water for adjusting consistency. Experiment with spices for different flavors.