Tip 1: Overcooking the chickpeas just a bit gives you creamier hummus! So, even if you’re using canned chickpeas, give them a brief 20-minute simmer so they will be well-cooked and tender.
Tip 2: Use quality tahini and enough of it. Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavor. There are all sorts of tahini options out there.
Tip 3: add a few ice cubes while blending. Sounds crazy right? This trick will help in whipping the hummus into a creamier texture. Keep this hummus on hand when you need a quick snack or spread. Our favorite way to enjoy hummus recently has been on top of gluten-free toast, or with raw carrot & celery sticks. Spread with hummus and then top with avocado nutritional yeast, and pepper flake! Next-level avocado toast!
Homemade Authentic Hummus
How to make hummus from scratch the traditional way. No fuss. Just a plain, classic homemade hummus recipe. Creamy, garlicky, hearty & big in flavor! Plus a couple of tricks will ensure you achieve the best hummus ever–thick, smooth, rich, and ultra creamy.
Materials
- 3 cup cooked chickpeas, peeled from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas.
- 1.5 tsp baking soda (for creamier texture // optional)
- 1 strip kombu (seaweed for improved digestion // optional)
- 2 garlic cloves, minced
- 3/4 cup tahini paste
- 1/4 cup lemon, squeezed or more to taste
- 1 tsp salt
- 5 tbsp ice water
- 1/4 tsp cumin (optional)
- 1/4 tsp smoked paprika (optional)
- 2 tbsp parsley, finely chopped
Instructions
- Place chickpeas in a large bowl with 1 tsp of baking soda and plenty of water. (The chickpeas will double in volume, so use more water than you think you need). Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse.
- Place the chickpeas in a large pot and cover with water by about 2 inches, add kombu (optional) for improved digestibility and 1/2 tsp baking soda (optional) for creamier texture (a reader tip!). Bring to a boil, then reduce heat, cover and simmer for 1 ½ to 2 hours, skimming off any scum that rises to the surface. Cook until soft enough to crush between two fingers. Remove the lid, add the salt, and continue to cook for 15 minutes to season the chickpeas.
- Remove kombu and discard. Drain. NOTE: You can optionally remove the skins from the beans at this point for creamier texture, but we don’t have the patience for that.
- If you have a pressure cooker, dump the chickpeas into the insert of your pressure cooker. Cover with water by 3 inches, pressure cook for 25 minutes.
- Set about 1 cup of the cooked chickpeas aside in a small bowl.
- Add the remaining chickpeas, tahini paste, garlic cloves, 1 teaspoon salt, and the lemon juice to the bowl of a food processor and blitz until smooth, 4-5 minutes. With the machine running, slowly drizzle in the ice water. Check, and if the consistency is too thick still, add more ice water. Blend until you reach desired silky smooth consistency. Taste and adjust for seasoning if necessary. Add more lemon juice for acidity, salt for saltiness, cumin for smokiness.
- Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Add a few chickpeas to the middle. Garnish with a little more olive oil and smoked paprika, and serve with veggies, crackers or pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
Notes
*For reference, 1 cup dry chickpeas yields about 2 cups cooked.
- If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
