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Easy Hummus (Authentic and Homemade)

Course Dips & Sauces, Dips & Spreads
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people

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
  1. If starting with dry chickpeas, allow extra time for soaking (overnight) and cooking (2 hours).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.