Hummus
What is hummus?
Most everyone knows what it is. It’s that quintessential Middle Eastern chickpea dip, traditionally made by blending chickpeas with tahini, garlic, and citrus.
I didn’t grow up in a country where homemade hummus is on every table, but I’m convinced that this simple, creamy beige dip is some of the best stuff on earth! It is incredibly satisfying and packed with plant-based protein, making it a perfect healthy vegan dip.
Ingredients for Delicious Homemade Hummus
Classic Hummus Ingredients
- 200 gr. boiled chickpeas
- 60-70 gr. lemon juice (juice of 1-1.5 lemons), for that essential citrus brightness
- 2 garlic cloves
- 3/4 tsp sea salt
- 100 gr. tahini, for authentic creamy texture
- 3-4 tbsp cold (boiled or purified) water, for adjusting consistency
- 1 tbsp quality olive oil + for serving
- 3-4 small hot peppers (optional), for a spicy touch
- pepper flakes for serving
- 1/2 tsp cumin (I didn’t add this time), for traditional flavor
Instructions for Making the Perfect Hummus
- How to Boil Chickpeas for Creamy Hummus To boil chickpeas until they are perfectly soft—which is essential for truly creamy homemade hummus—there are a couple of secrets that a Palestinian-Ukrainian woman shared with me 😅 (quite the family mix, right?). This method ensures the best texture for your dip.
Dry chickpeas need to be soaked in water overnight (use about 4 times more water than chickpeas). Add 2 tbsp. of baking soda to COLD water, stir until the soda dissolves, then add the dry chickpeas and leave them to soak. Wash the soaked chickpeas thoroughly in cold water in the morning. Transfer your prepared chickpeas to a small saucepan. Pour in just enough water so that it only covers the chickpeas. Bring to a boil, then reduce to a low heat. Cook for 10 minutes, then add more water to just cover the chickpeas again, and cook for another 10 minutes, followed by a final 10 minutes. Within 30 minutes, your chickpeas should be so soft that you can easily crush them between your fingers—this is key for smooth hummus. If they aren’t soft enough yet, boil for another 10 minutes.
- Blending Your Homemade Hummus If you decide to go the easier route and use already cooked, boiled chickpeas (canned chickpeas work too!), let’s continue with the blending process from here!
Place the prepared chickpeas, fresh lemon juice, garlic, tahini, sea salt, and olive oil in a blender or food processor. Blend until the mixture is incredibly smooth and creamy. If the consistency turns out too thick, add a little cold boiled water, one tablespoon at a time, until you reach your desired texture.
Now you can add your chosen spices. In the classic version, traditional hummus is prepared with cumin for an earthy flavor. Today, I decided to skip the cumin and instead chose very hot peppers (trust me—they are just 🔥🔥🔥) for a spicy kick. That’s actually all there is to making delicious hummus at home! Before serving, you can decorate your dip with a drizzle of quality olive oil, large red pepper flakes, and fresh herbs like parsley for a beautiful presentation.