Description
This Heavenly Homemade Hummus recipe is a creamy, flavorful spread made from soaked and simmered chickpeas blended with tahini, garlic, lemon juice, and spices. Perfect as a healthy snack or appetizer, it delivers a smooth texture and rich taste that can be enjoyed at room temperature or chilled.
Ingredients
Chickpeas and Soaking
- 1 cup dried chickpeas
- 2 teaspoons baking soda (divided)
Hummus Base
- 5 cloves garlic (unpeeled)
- 2/3 cup lemon juice
- 3/4 cup tahini
- 2 teaspoons sea salt
- 1/4 teaspoon cumin
- 1-3 ice cubes
Instructions
- Soak Chickpeas: Rinse chickpeas in cold water, discarding any discolored ones. Place them in a large bowl, cover with water, and stir in 1 teaspoon baking soda. Let soak on the kitchen counter for 8 hours or overnight.
- Prepare to Boil: After soaking, drain the chickpeas and transfer them to a large 5-quart or bigger pot.
- Add Water and Baking Soda: Cover the chickpeas with water, ensuring water level is 3 to 4 inches above, and add the remaining 1 teaspoon baking soda. Bring to a boil.
- Simmer Chickpeas: Once boiling, reduce heat to a gentle simmer and cook for one hour until chickpeas are very soft.
- Blend Garlic and Lemon Mixture: While the chickpeas simmer, place the unpeeled garlic cloves, lemon juice, and salt into a blender. Blend thoroughly to pulverize the garlic.
- Let Mixture Rest: Turn off the blender and let the garlic-lemon mixture sit for at least 10 minutes to mellow flavors.
- Strain the Mixture: Pour the mixture through a fine mesh strainer into a bowl, then return the strained liquid back to the blender container.
- Add Tahini and Spices: Add tahini and cumin to the blender and blend until creamy and smooth.
- Drain Chickpeas: When chickpeas are cooked, drain them using a colander or large strainer.
- Blend Chickpeas with Tahini Mixture: Transfer drained chickpeas to the blender with the tahini mixture. Blend until smooth, adding ice cubes as needed to achieve a thick, heavy cream consistency.
- Store the Hummus: Transfer the finished hummus to a glass bowl or airtight container. Let it cool on the kitchen counter.
- Serve and Store: Serve hummus at room temperature for the best taste, or refrigerate for 2-3 days.
Notes
- Using baking soda softens the chickpeas and helps achieve a creamy texture.
- Allowing the garlic-lemon mixture to rest mellows out raw garlic harshness.
- Ice cubes added during blending cool the hummus and contribute to a smooth consistency.
- Unpeeled garlic is used to avoid a strong bitter taste while still infusing flavor.
- Serve with pita bread, veggies, or as a spread on sandwiches.
