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A creamy, smooth chickpea dip blended with tahini, lemon, and garlic. This authentic Middle Eastern recipe is a versatile classic, perfect for dipping pita bread, fresh vegetables, or as a spread in sandwiches. Ready in minutes and far superior to store-bought versions.
In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.
Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.
Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.
With the processor running, slowly stream in the ice-cold water. Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.
Taste and adjust seasoning. You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.
Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.
A creamy, smooth chickpea dip blended with tahini, lemon, and garlic. This authentic Middle Eastern recipe is a versatile classic, perfect for dipping pita bread, fresh vegetables, or as a spread in sandwiches. Ready in minutes and far superior to store-bought versions.
This Middle Eastern recipe takes 15 minutes to prepare and yields 4 servings. At 281.54 calories per serving with 5.43g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
Add one roasted and peeled red bell pepper (from a jar or homemade) to the food processor along with the chickpeas.
Blend in 1/2 teaspoon of cayenne pepper or a chopped jalapeño (seeds removed for less heat) for a spicy kick.
Roast a whole head of garlic until soft and caramelized. Squeeze the cloves out and use them in place of the raw garlic for a sweeter, milder garlic flavor.
Add one small, cooked and peeled beet to the food processor for a vibrant color and earthy flavor.
Chickpeas are an excellent source of protein, making hummus a great choice for vegetarians and vegans to support muscle repair and growth.
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps you feel full longer, which can assist with weight management.
Hummus contains heart-healthy monounsaturated fats from both tahini (sesame seeds) and extra virgin olive oil, which can help lower bad cholesterol levels.
This dip is a good source of essential minerals like manganese, copper, folate, and iron, which are vital for energy production and overall health.
Yes, hummus is very healthy. It's a great source of plant-based protein, dietary fiber, and healthy fats from tahini and olive oil. It's also packed with essential vitamins and minerals like manganese, copper, and folate.
One serving of this homemade hummus (approximately 1/2 cup or 130g) contains around 250-300 calories, depending on the exact amount of tahini and olive oil used.
Absolutely! Using dried chickpeas results in a superior flavor and texture. Soak 1 cup of dried chickpeas overnight, then cook them until very tender before using. You may need to add a bit more water to the recipe.
Bitterness in hummus usually comes from the tahini. It could be a lower-quality brand, or it might be old. Always use fresh, high-quality tahini and make sure to whip it well with the lemon juice at the beginning, which helps mellow its flavor.
If you don't want to peel the chickpeas, you can boil the canned, rinsed chickpeas in water with 1/2 teaspoon of baking soda for 15-20 minutes. This helps break down the skins and makes the hummus much smoother.
Stored in an airtight container in the refrigerator, homemade hummus will stay fresh for up to 7 days.