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Authentic Creamy Hummus

Hummus, a staple of Middle Eastern cuisine, is a velvety blend of chickpeas, tahini, lemon juice, and garlic. This recipe follows traditional techniques to achieve an ultra-smooth texture, making it perfect for dipping, spreading, or serving alongside grilled meats and vegetables. The key to exceptional hummus lies in properly cooking the chickpeas and incorporating ice-cold water to create a light, airy consistency. Whether enjoyed as part of a mezze platter or as a nutritious snack, this homemade hummus delivers a rich, nutty flavor with a bright citrusy balance. Serve it with warm pita, fresh vegetables, or drizzle it with olive oil and sprinkle with sumac for an authentic touch.

Snack | Starter | Middle Eastern | Gluten-Free | Vegan | Dip | Food Processor | Mixing Bowl | Saucepan | Chickpea | Garlic | Lemon | Tahini | Simmering | Stirring | Make-Ahead | Overnight
Time to complete

Prep

10min

Cook

40min

Wait

30min

Total

1h 20min

Ingredients (Makes 6 servings)

Base Ingredients

  • 1½ cups (250 g) dried chickpeas
  • 1 teaspoon baking soda
  • 6½ cups (1.5 liters) water

Tahini Blend

  • 1 cup plus 2 tablespoons (270 g) light tahini paste
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 1½ teaspoons salt

Final Texture Adjustment

  • 6½ tablespoons (100 ml) ice-cold water
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 6
  • Carbohydrates: 15
  • Fiber: 4
Directions

Soaking the Chickpeas

  • 1. Place the dried chickpeas in a large bowl and cover them with cold water, ensuring the water level is at least twice the volume of the chickpeas. Let them soak overnight.

Cooking the Chickpeas

  • 2. Drain the soaked chickpeas and transfer them to a medium saucepan over high heat. Add the baking soda and stir continuously for about 3 minutes.
  • 3. Pour in the water and bring to a boil. Cook, skimming off any foam and loose skins that rise to the surface. Simmer for 20 to 40 minutes, or until the chickpeas are very tender and almost mushy when pressed between your fingers.

Blending the Hummus

  • 4. Drain the chickpeas, reserving approximately 3⅔ cups (600 g). Transfer them to a food processor and blend until a thick paste forms.
  • 5. With the processor running, add the tahini paste, lemon juice, garlic, and salt. Continue blending while slowly drizzling in the ice-cold water. Process for about 5 minutes until the hummus is exceptionally smooth and creamy.

Resting and Serving

  • 6. Transfer the hummus to a bowl and cover the surface with plastic wrap. Let it rest for at least 30 minutes before serving. If refrigerating, allow it to come to room temperature for 30 minutes before serving.
Cookix's Secrets

Achieving the Smoothest Texture

  • For an ultra-creamy hummus, peel the chickpeas after cooking by gently rubbing them between your hands and discarding the skins.

Alternative Cooking Method

  • Use canned chickpeas for a quicker preparation—just rinse and simmer them for 10 minutes before blending.

Alternative Proteins

  • Substitute chickpeas with white beans or lentils for a different take on hummus.

Enhancing Flavor

  • Adjust the lemon juice and garlic to taste for a more pronounced tang or pungency.

Flavor Enhancements

  • Blend in roasted red peppers, caramelized onions, or fresh herbs for unique variations.

Healthier Version

  • Reduce the tahini by half for a lower-fat version while maintaining a creamy texture.

Regional Twists

  • Add ground cumin or coriander for a deeper Middle Eastern flavor.

Serving Suggestions

  • Drizzle with olive oil and sprinkle with sumac or paprika for an authentic presentation.