How to Make Hummus

a bowl of hummus with parsley, cumin and paprika

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4.50 from 6 votes

When visiting Israel, I learned how to make hummus with tips for getting the hummus extra creamy. Only 5 ingredients.

Prep Time10

Cook Time1

Soak Time1

Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer recipe, vegetarian

Servings:

Calories: 120kcal

Author: Julie Clark

Ingredients

8 ounces dry chickpeas or dry garbanzo beans
1 teaspoon baking soda
1/4 cup tahini
1/3 cup freshly squeezed lemon juice about 2 lemons
1 1/2 teaspoons salt

Toppings:

ground cumin
smoked paprika
fresh parsley
extra-virgin olive oil

Instructions

Start about 26 hours before you want to make the hummus.
Place the dried chickpeas in a large bowl and cover them with water. Allow them to sit overnight, for 24 hours. Watch the water level and add more if needed to keep the chickpeas completely covered.
After 24 hours, drain the chickpeas.
Place the beans in a large pot or saucepan over medium heat.
Add 1 teaspoon of baking soda. Cook and stir for 3-4 minutes.
Then add about 4 cups of water, or enough to cover the beans completely.
Bring to a boil and cook for 60-90 minutes, or until the chickpeas are very soft. Most times the chickpeas are soft enough at 60 minutes, but watch them closely and boil longer if needed.
Drain the chickpeas. Allow them to drain completely as they cool. I let them sit for at least 30 minutes.
Place the drained chickpeas in a food processor.
Add the tahini, lemon juice and 1 teaspoon of salt. Blend for 1-3 minutes until smooth. Scrape the sides of the food processor bowl as needed.
Taste the tahini and add more lemon juice or salt as you'd like. I do find that the flavors blend well as the hummus chills, so keep that in mind as you are adding more salt or lemon juice.
Spoon the tahini in a serving bowl.
Sprinkle cumin, paprika and freshly snipped parsley on top.
Drizzle with olive oil. Add a few whole chickpeas on top if you'd like.
Cover and refrigerate until serving. This stores well in the fridge for up to a week. It's great for meal prepping and for healthy lunches.

Notes

I love garlic hummus, so that is my main add-in. You can add the garlic right into the chickpea mixture when blending, or you can simply add minced garlic cloves on top of the hummus when serving.

Refer to the article above for more tips and tricks.

The calories shown are based on the hummus serving 10, with 1 serving being 1/10 of the hummus. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition