How to Make Smooth and Tasty Homemade Hummus

Making homemade hummus is simple. You can add fresh herbs, veggies and other additions to make it your own as long as a few basic ingredients are there: chickpeas, tahini (toasted ground sesame seeds) and lemon juice.

 I like to start with dried chickpeas that I soak overnight and boil until they’e soft. You can add water, if needed, as you boil them and add parsley or cilantro stems to the boiling water for extra flavor. After boiling, drain and let them completely cool.  (You can leave the stems in.) If you don’t have time for that, canned chickpeas work fine too. This recipe is for one 15.5 oz can of chickpeas or about 2 cups of dried chickpeas.

  • Drain the chickpeas and throw them in a food processor. As you blend them, the trick is to add splashes of cold water until you start to get a smooth consistency. (Later, when you add the tahini, cold water will bring out a nice color in your hummus.)

  • Add 1 cup of tahini after blending the chickpeas into a smooth puree and then add about 1/3 cup of cold water (less if the consistency is too thin and a bit more if it’s too thick) and blend.

  • Blend in 3 tablespoons of lemon juice.

  • Now it’s time to get jiggy with it if you want. I like to add 1/3 cup of chopped parsley to turn classic hummus into bright green Beiruti-style hummus. (Note: if you decide to add 2-3 cloves of garlic, the hummus will not last as long in the fridge; for this reason, I only add garlic or garlic powder if I know the hummus will be eaten in 1-2 days.)

  • To get the smoothest texture, let the food processor blend the mixture for 8-10 minutes.

  • Congrats! Now you’ve made a batch of hummus! If it’s too thin for your taste, blend in 1-2 tablespoons of tahini, and if too thick, add the same amount of cold water.

  • Pour into a serving dish and place covered in the fridge for 30-40 minutes so all the flavors can settle.

  • To serve, you can sprinkle paprika and/or cumin on top, drizzle with extra virgin olive oil and garnish with a sprig of parsley.


Leave a Reply

Your email address will not be published. Required fields are marked *