
Let’s talk about hummus for a moment, shall we? Specifically, let’s talk about many Americans’ notion of hummus. Some Americans like it plain, whereas others like it for what’s added to it, whether red bell peppers or black beans or Cool Ranch Dorito flavoring. Not that there’s anything wrong with that. But let’s be clear about what it is and what it ain’t. Hummus, as it’s made in the Middle East, is simple. Not fancy. No fireworks. Understated. A subtle sort of beauty. In fact, we’re so taken with it that while the author, Einat Admony, founder of the mad-crazy-popular falafel bar Taïm in Manhattan, refers to this recipe as “my hubby’s hummus,” we prefer to refer to it as “hubba hubba hummus.” It’s that good.–Renee Schettler
Homemade Hummus
Ingredients
- 1 1/2 cups dried chickpeas or three 14 1/2-ounce (415-g) cans chickpeas
- 1 3/4 teaspoons baking soda, (if using dried chickpeas)
- 1 large garlic clove, finely chopped
- 3 tablespoons tahini, (I prefer the White Dove brand)
- Generous 1 1/2 to 2 tablespoons fresh lemon juice
- 2 tablespoons mild-flavored olive oil
- 3/4 teaspoon kosher salt, or more to taste
- 1/4 teaspoon ground cumin
- Pinch freshly ground black pepper
- 1/8 teaspoon sweet Hungarian paprika, for garnish
Instructions
- If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda. Add enough cold water to cover and let soak overnight at room temperature. Drain the chickpeas and transfer them to a large pot with enough water to cover. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. (You may want to check the chickpeas for doneness after 10 to 15 minutes as the cooking time can vary dramatically depending on the chickpeas' age and size.) Skim off any floating shells. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and continue below.
- Combine the drained chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate it for an hour or so or for no more than a day.
- When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
There are many recipes for Middle Eastern hummus, and many are quite fine. And then there is this recipe. Don’t even think of not trying this recipe. It’s absolutely divine. This recipe is spot-on. This resulted in the most wonderfully silken, smooth, delicate, subtle, fantastic hummus. The spices were perfectly proportioned.
Hummus is basically the same the world over, but this version was an irresistible winner in our book. In addition to smearing it on pita, we enjoyed it with carrot strips, celery, and snow peas for dipping. I used 3 cans beans, and I reserved 1/2 cup liquid when I drained and rinsed the beans. I used all the bean liquid. I increased the lemon juice to 2 1/2 tablespoons because we like that citrusy tang. I covered and refrigerated it for a day and that seemed to blend the flavors even more. I toasted some sesame seeds and topped the hummus with them before drizzling the last of the olive oil on top. I’ll keep this recipe handy for the next game day at our house.
The consistency of this hummus was splendid. The balance of all the flavors worked well. I use it in place of mayo and as a condiment.
I ordinarily don’t make hummus, as we can buy such delicious store-bought stuff here in Israel. However, after trying this recipe, I’ll be making my own from now on. It was perfect. I used dried chickpeas and got 3 1/3 cups—there was probably more like 3 3/4 to 4 cups, but I couldn’t stop tasting it. I also left mine a little chunky because that’s the way we like it. Other than that, I wouldn’t change a single thing about this recipe. It’s a winner.
This is a goooood hummus. We don’t have a food processor, so we just smashed everything together with a potato masher—it was easy to put together and delicious. After the first round of tasting, we ended up adding more lemon juice because we all love it. Everyone agreed it had very good flavor. I loved the fresh garlic kick.
This is really good and really easy. I really like this recipe because it’s flavorful enough to eat on its own, but it welcomes mix-ins as well. I mixed a scoop with finely chopped roasted red peppers and another scoop with finely chopped olives. Fab. I didn’t even bother chopping the garlic—I just tossed it in the food processor and blitzed it until it was finely chopped. (I used 2 cloves of garlic.)
Armed with a snow storm and a bag of dried chickpeas, I decided to give this recipe a try. I’d already made the leap from store-bought hummus to homemade using canned chickpeas, and I was anxious to see if soaking my own chickpeas would result in a better version. The answer is a definite yes. I’d never made beans with the addition of baking soda, and they were tender and creamy when done. (I must admit that I’d actually overcooked them, but I wasn’t worried since they were getting puréed anyway. I probably should have started checking them at 30 minutes.)
I enjoy a good hummus, and I shake my head at myself every time I find myself buying it at the store. It’s so cheap and easy to make! This recipe was especially easy since I went the canned chickpea route. I added a little more cumin and garlic than was called for after sampling it, but otherwise I followed the recipe exactly. The consistency was perfect. My 19-month-old was going at it with a spoon. I drizzled olive oil over the top and sprinkled it with pine nuts and some chopped tomatoes. It made for a tasty appetizer. No complaints about this healthy snack!
The chickpeas were perfect and velvety in texture, but the overall flavor came off as a little tame.
One time I was starting a Hummus for a party and suddenly got an idea…I was using my smoker for the party, so I took the canned Garbanzos and spread them on a pierces foil tray. Smoked them for 20 minutes, and then made the Hummus. The guests adored it and so did I!
Andi, what an excellent idea!
Thank you, David. I garnished it with Black Sesame Seeds and that took it all the way over the top!
Andi, you da bomb, lady. Da bomb!