Homemade hummus blends soaked dried chickpeas–or garbanzo beans–with lemon juice, tahini, olive oil, garlic, and cumin in a food processor until smooth. It’s then drizzled with more olive oil and sprinkled with paprika. Best hummus ever.
- Quick Glance
- 10 M
- 1 H
- Makes about 4 cups
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.
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.
I would use more lemon next time—I used a Meyer lemon from my tree, and while it is really good as is, I think a bit more pop from the citrus would send this off the charts. I used two 19-ounce cans and one 15-ounce can of chickpeas. I used a full cup of the reserved liquid from the chickpeas and it made this just perfect. I'm now trying to think of all the ways I can use it besides with pita, chips, veggies, and fingers!
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.