Homemade Hummus Recipe

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.

In our home, every Thursday is hummus day. So I make every Thursday for lunch and serve it with a simple side salad and good old pita bread. Sometimes, it fresh homemade pita or zataar pita and sometimes we even make falafel.

About this hummus recipe

This one is made from scratch with presoaked chickpeas and boiled in a slow cooker overnight or for 20 minutes in an instant pot. If you make hummus as often as I do, it more affordable to make from scratch. But I have given you instruction for both dry as well as canned.

There are two tricks to getting a hummus light and airy. One is to add a little bit of olive oil (good quality olive oil) and second is to pulse it a little longer in the food processor so the oil thickens and incorporates air just like mayonnaise.

Let’s talk ingredients and substitutes (Save/Pin)

• 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.

Preparing dry chickpeas for hummus (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 1/2 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 or Chickpea Salads.

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.

How to Make The BEST Homemade Hummus

• 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 chickpeas, tahini, garlic, lemon juice, salt, and pepper.
• Pulse for 30 seconds
• Add 1/4 cup of the reserved liquid from the chickpeas.
• Blend some more
• Then add the olive oil and blend some more.
• This should now be light and airy hummus with the consistency of mayonnaise. If necessary add a tablespoon or more of chickpea liquid.
• Taste and adjust seasoning.

Serve

• Spoon a heaping spoon of 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.
• Spoon some olive oil over the hummus.
• Garnish with a sprinkle of paprika.
• Place a tsp of zaatar spice in the center over the tahini.
• Enjoy!

Frequently asked questions

Classic Hummus Recipe

Author: Veena Azmanov

5 from 14 votes

Print Pin Rate

Prep Time: 5 mins

Total Time: 5 mins

Calories: 219kcal

$5

Adjust Servings Here: 8 servings

Description

The classic hummus recipe is a simple middle eastern food that can be served as an appetizer, side or main course. The recipe is simple, easy and effortless and gets done in no more than 5 minutes. Traditional Hummus is not just delicious but heart healthy too. Made with just four main ingredients this recipe is a keeper. 

Equipment /Tools

• Food Processor
• Mixing Bowl Stainless Steel
• Mason Jars

Ingredients

• 1 1/2 cups (8.68 oz) Chickpeas
• 1/4 cup (1/4 cup) Reserved liquid from the chickpea can
• 3 tbsp (3 tbsp) Tahini paste
• 1 clove (1 clove) Garlic small
• 2 tbsp (2 tbsp) Lemon juice
• 1/2 tsp (1/2 tsp) Salt
• 1/4 tsp (1/4 tsp) White pepper
• 2 tbsp (2 tbsp) Olive oil

For serving (optional)

• 1/8 tsp (1/8 tsp) Paprika
• 1/8 tsp (1/8 tsp) Zaatar spice
• 1 tbsp (1 tbsp ) Olive oil

ADJUST SERVINGS HERE – 8 servings

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.

Prepare Hummus

• In a food processor, add chickpeas, tahini, garlic, lemon juice, salt, and pepper.
• Pulse for 30 seconds
• Add 1/4 cup of the reserved liquid from the chickpeas.
• Blend some more
• Then add the olive oil and blend some more.
• This should now be light and airy hummus with the consistency of mayonnaise. If necessary add a tablespoon or more of chickpea liquid.
• Taste and adjust seasoning.

SERVE

• Spoon a heaping spoon of 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.
• Spoon some olive oil over the hummus.
• Garnish with a sprinkle of paprika.
• Place a tsp of zaatar spice in the center over the tahini.
• Enjoy!

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Nutrition Information

Nutrition Facts

Classic Hummus Recipe

Amount Per Serving

Calories 219 Calories from Fat 137

% Daily Value*

Fat 15.2g23%

Saturated Fat 2.1g11%

Trans Fat 0g

Polyunsaturated Fat 13.1g

Monounsaturated Fat 0g

Cholesterol 1mg0%

Sodium 282mg12%

Potassium 0mg0%

Carbohydrates 16.1g5%

Fiber 15.2g61%

Sugar 2.7g3%

Protein 6.7g13%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – chick peas, healthy, hummus, Israeli, Middle Eastern

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