Creamy Homemade Hummus (Two Ways)
A smooth and creamy chickpea spread with a tang of tahini and zing from lemon juice—the ultimate dip, sandwich spread, or centerpiece for a Middle Eastern or Mediterranean dinner party!
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Servings: 2 cups
Ingredients
- 8 ounces dried chickpeas or 1 (15 ounce) can garbanzo beans/chickpeas
- 1 teaspoon baking soda
- ⅓ to ½ cup tahini (see note)*
- 1-2 tablespoons lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon kosher salt
- 4 tablespoons ice water
- Good-quality olive oil
- Smoked paprika, cumin, roasted garlic, roasted red bell peppers, optional
Instructions
If using dried chickpeas
- The night before, place the dried chickpeas into a large pot and cover them with 2-3 inches of water. Let the beans soak overnight.
- The next morning, drain the chickpeas and put them back in the saucepan. Replace the pot with fresh water, then bring it to a boil and add the baking soda.
- Skim any foam from the top of the water (it's okay if you don't get it all), and allow the chickpeas to boil over medium heat for 30 to 60 minutes, until very tender (you should be able to easily break apart a chickpea between two fingers). Drain the chickpeas and allow them to cool slightly.**
If using canned chickpeas
- Drain and rinse the can of chickpeas and place them in a saucepan. Cover the chickpeas with water. Bring the pot to a boil, add the baking soda, and cook for 20 minutes on medium heat, until very tender (you should be able to easily break apart a chickpea between two fingers). Drain the chickpeas and allow them to cool slightly.**
To make the hummus
- Place the chickpeas into a food processor and pulse until smooth. Add ⅓ cup tahini paste, lemon juice, grated garlic, and salt. Allow the food processor to run until everything is well incorporated and smooth.
- Stream in the cold water and process again. If the hummus isn't creamy enough, add more water or a couple of ice cubes. You can also add olive oil to thin as necessary. The hummus should be slightly runny, as it will stiffen in the refrigerator.
- At this point, taste the hummus and check for seasonings—add more tahini for bitterness, lemon juice for brightness, garlic for sharpness, or salt for flavor.
- Once very smooth and velvety, add any spices or add-ins you'd like and pulse to combine. To serve, spoon the hummus onto a serving platter, using a spoon to make a swoop in the center of the dish. If desired, garnish with olive oil, paprika, parsley, more chickpeas, and serve.
- Homemade hummus can be made and stored in the fridge for 2-3 days and up to one week, if kept properly. Hummus may also be frozen for up to 4-6 months (simply thaw in the fridge overnight before using).
Notes
*Each batch and brand of tahini varies in bitterness and taste, so start with the lowest amount of tahini and add more if needed.
**At this point, cooked chickpeas can be cooled and stored in a Ziploc bag in the freezer for up to 6 months. To use, thaw them in the fridge overnight and continue the recipe as written.