Learn how to make hummus for a delicious appetizer or spread. This homemade hummus recipe is simple and easy to make and is wonderfully rich. It's so much better than store bought!
optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of paprika, toasted pine nuts
INSTRUCTIONS
Boil chickpeas for 20 minutes with enough water to cover them & baking soda. Rinse and drain.
Add tahini, cold water, olive oil, cumin, salt, garlic, and lemon juice to a food processor. Puree until smooth.
Add in the cooked chickpeas to the food processor. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of cold water.
Taste and season with additional salt, cumin, and/or lemon juice if needed.
Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.
NOTES
Drain and rinse the chickpeas well. The liquid in canned chickpeas can be quite salty, so give them a good rinse under cold running water before using.
It's totally worth peeling your chickpeas before boiling them. This results in extra smooth and creamy hummus.
Keep covered and refrigerated.
Hummus can be frozen for short periods of time (up to 1 month). If it separates when you thaw it, you can blend it back together again to serve.
If you don't have a food processor you could use a high-speed blender to make your own hummus.
NUTRITION
Nutrition Facts
How to Make Hummus
Amount Per Serving
Calories 344Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Polyunsaturated Fat 9g
Monounsaturated Fat 12g
Sodium 881mg37%
Potassium 339mg10%
Carbohydrates 24g8%
Fiber 7g28%
Sugar 1g1%
Protein 11g22%
Vitamin A 45IU1%
Vitamin C 16mg19%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.