Easy Hummus (Authentic and Homemade)
Ingredients
- 3 cups chickpeas cooked, peeled (from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
- 1 to 2 cloves garlic minced
- 3 to 4 ice cubes
- 1/3 cup 79g tahini paste
- 1/2 tsp kosher salt
- lemon juice from 1 lemon
- hot water if needed
- extra virgin olive oil
- sumac
Instructions
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run the processor and slowly add a little hot water. Blend until you reach the desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Notes
easy hummus recipe: how to make hummus
How to make hummus the traditional way. No-fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra-creamy. Be sure to see the video tutorial as well.
NOTES
- If starting with dry chickpeas, allow extra time for soaking (overnight) and cooking (2 hours).
- To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours.
- 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).
- To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 ½ tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
- Need to thicken your hummus some more? If for some reason, you ended up using a bit more liquid than you should have, cover and refrigerate the hummus for an hour or so before using. It should thicken up a bit. Otherwise, another trick I used to do is to add 1 to 2 tbsp of Greek yogurt to hummus to also add some creaminess (you would have to blend it again in the food processor). But with this recipe (and tips mentioned above) I have not needed to do this.
- Recommended for this recipe: the best way to finish this hummus is with a generous drizzle of our excellent Early Harvest Greek extra virgin olive oil and a few sprinkles of sumac. Find Early Harvest EVOO here; find Sumac here.
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