Classic Hummus Recipe

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Hummus is a Middle Eastern staple made with chickpeas, tahini, and a few pantry staples. And, this hummus recipe takes just 5 minutes to make using canned chickpeas. Served on its own with pita or along sides other dishes like tahini, kebabs, shawarmas, falafel, and salads for a complete meal.

Hummus is often referred to as an Israeli dish but in truth, it is originally an Arabic dish. The word 'hummus' literally means chickpeas in the Arabic language.

My husband is Israeli, and over the last ten years that I have lived in Israel, I have been to many hummus places. And, the most popular and well-known ones are usually Arabic hummus places. 

Hummus is one dish that can be eaten as an appetizer, side dish or as a main course. Often restaurants will serve hummus at the beginning of a meal before the main course or along with the main course. To us, hummus and tahini sauce are like condiments that we serve alongside most meals.

In our home, every Thursday is hummus day. So I make it every Thursday for lunch and serve it with a simple side salad, some tahini sauce, and good old pita bread. Sometimes, it fresh homemade pita or zataar pita and sometimes we even make falafel. Sometimes I even make hummus with ground beef which is a very popular Lebanese dish

About this recipe

I have two hummus recipes on this blog. This classic hummus is using olive oil. And, I also have a creamier version which uses yogurt. Olive oil gives this hummus a light and airy texture similar to mayonnaise but works best if you use a good quality olive oil. The yogurt gives the hummus a creamy, rich, and smooth texture. I find hummus made with yogurt is lighter on the palate and stomach. But, you can try both and see which you like better.

The secret to making good hummus is to ensure you whip it well in the food processor until it a smooth creamy consistency. Thick paste-like hummus is not fun to enjoy. It also causes bloating and flatulence in the stomach.

You can also make hummus with canned chickpeas. But, if you make it as often as I do then it's more affordable to make it from scratch. In fact, this hummus recipe is using presoaked chickpeas that I cooked in a slow cooker overnight. Below, I have also shared three ways to cooked presoaked chickpeas. And, of course, you can use both canned or boiled chickpeas for this recipe.

Ingredients and substitutes

• Chickpeas - The quickest way to make hummus is of course to use the canned hummus. But traditionally hummus is made with rehydrated dry chickpeas soaked overnight, boiled until soft.
• Tahini - Also know as tahina in Arabic is made from ground sesame seeds. It's used very frequently as an ingredient in many middle eastern dishes but also as a sauce on its own served with other dishes.
• Garlic - Raw garlic in small quantity is subtle in flavor so not this does not taste garlicky.
• Lemon juice - While I have given you the amount needed for this recipe it is a  personal taste. You can add less or more to suit your preference.
• Olive Oil - This has got to be a good quality olive oil that you enjoy eating. I like to use cold-press olive oil for the best flavor. If you don't have good quality olive oil you can also make my creamy homemade hummus using Greek yogurt.

Preparing dry chickpeas for hummus recipe (3 methods)

As I said, traditionally hummus is made with re-hydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) with ½ tsp of baking soda (for one kg chickpeas) until they double in size. The next morning,  drain and rinse the chickpeas well.

Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Add one sliced onions, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.

Slow Cooker method - I use dry chickpeas too but I use my slow cooker to boil them. It's a simple and easy process so I don't have to monitor it.
Add presoaked, drained, and washed chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers.

Instant-Pot Method - Add the presoaked, drained, and washed chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.

I usually boil a big batch of chickpeas. Once cooked I batch them into a small ziplock bag and store in my freezer which makes it very convenient to have on hand for days when I am busy. It's great to make hummus of course but also to make my Indian spiced chickpea curry called channa masala or chickpea salads.

Step by step instructions

• If using canned - drain the can of chickpeas and reserve some liquid.
• If using dry chickpeas - presoak and boil using one of the three methods given above.
• In a food processor add garlic, chickpeas, lemon juice, salt, and pepper.
• Pulse for 30 seconds until smooth.
• Add ¼ cup of the reserved liquid from the chickpeas if necessary. Blend some more.

• Then, add the tahini and olive oil.
• Blend for 2 minutes - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
• If necessary add a tablespoon or more of the reserved chickpea liquid.
• Taste and adjust seasoning.

Serve

• Spoon hummus in a shallow plate.
• Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
• Add some olive oil over the hummus and tahini sauce.
• Garnish with a sprinkle of paprika.
• Place a tsp of zaatar spice in the center over the tahini (optional).
• Enjoy!

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How is hummus served in Israel?

If you eat hummus here at a local authentic hummus joint you will find that they have lots of serving options that go with hummus. Quick interesting and a great way to try different options every time you eat hummus.

• Hummus Tahini - just with a drizzle of tahini and sprinkle with paprika which is the way I like it.
• and Hummus with chickpeas and tahini so the same as above with a few whole cooked chickpeas as a garnish. Ideally, just save a few at the beginning of the recipe to use as garnish.
• Hummus with Ful - Ful is broad beans or fava beans spiced with cumin, garlic, and spices. Very delicious on its own. I prefer to have that on the side, not over my hummus. If you ever get a chance you must try it. It's absolutely delicious.
• Hummus with boil egg - my husband grew up eating hummus for breakfast and so hummus with boiled eggs makes a complete hummus bowl for him.
• A few hummus places I know serve hummus over shakshuka!! Yup. So you have shakshuka on the bottom of the bowl and topped with a huge dollop of hummus, drizzled with tahini and a side of salad. I LOVE Shakshuka but not with my hummus. When I make my homemade Shakshuka I never serve hummus with it. But it's very common here in Israel.
• Some other condiments used to prep hummus here are zaatar spice (a very middle eastern herb) cumin, paprika, tahini, and even a spicy lemon juice drizzle.
• A place that sells good hummus usually will have an option of falafel on the side. I cannot tell you why but the two just go together. I love having a bowl of hummus and a bowl of tahini on the side when I make my homemade falafel.

Frequently asked questions

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