Homemade Hummus

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.

Homemade hummus sprinkled with paprika and drizzled with oil swirled on a grey plate.

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. Originally published March 25, 2014.Renee Schettler Rossi

Homemade Hummus

  • Quick Glance
  • (1)
  • 10 M
  • 1 H
  • Makes about 4 cups
5/5 - 1 reviews
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Ingredients


Directions

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.

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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.

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Comments

  1. 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!

      1. Thank you, David. I garnished it with Black Sesame Seeds and that took it all the way over the top!

  2. I make my hummus using the Michael Solomonov recipe which provides a two for one deal since you begin by preparing the tehina sauce first and then use that sauce to make the hummus. Its super easy in the food processor (no cleaning needed in between) and the hummus keeps in the fridge for at least a week and so does the tehina and both could be put into the freezer as well. Lemon, garlic, salt, ice water and tehina are used for the tehina sauce, then cooked chickpeas, tehina sauce, salt and cumin are used to make the hummus. I use olive oil, paprika and parsley for garnish. Absolutely delicious!!!

  3. I lived in the Mideast for several years (Yemen, to be specific) and this is exactly what I remember. I leave it a little chunky because that is how I ate it there. This is hummus perfection.

  4. Disappointing. I used canned chickpeas, and maybe using the liquid from the cans, instead of water as directed, would have been better because of the sodium. Using water, the resulting hummus was incredibly bland. I ended up doubling the lemon juice, doubling the garlic, and still have an enormous amount of bland, so-so hummus. Might be good for dipping really salty chips in, but since I just dip pita, it needs a LOT of something more…more salt, more garlic, more lemon…more flavor. 🙁

    1. Lisa, sorry to hear that. Yes, using some of the liquid from the can may help in terms of both the salt and the natural chickpea flavor although some canned chickpea liquid has sorta a tinny flavor, so please taste it first next time you try the recipe. However, I do want to note straight up hummus is sorta innately bland. Of course you can add more salt, lemon juice, garlic, or so many other things like what you see mixed into hummus on restaurant menus and grocery stores shelves. We’ve used raw or roasted garlic, roasted bell peppers, even olives. I hope you can use your imagination and make this more to your liking.

  5. shalom to y’all

    well i have been making hummus since i can remember and garlic in it was always a given, but recently i found out that if you leave out the garlic it’s actually better, i know it sounds weird–but try it i promise you won’t be disappointed.

    and another thing, i like my hummus like they do it in jaffa–a bit bitter. in order to achieve the splendid bitterness i try to process the tahini as little as i can, and i put it in as late as possible.

    enjoy

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