Hummus

Hummus
Step-by-step photos and video for how to make Hummus that’s authentic and delicious!  This easy homemade recipe is made with chickpeas (garbanzo beans), garlic, lime, tahini and spices.
No store-bought hummus can compare to the taste of homemade, and the best part about this recipe is how EASY to is to make! When I’m not enjoying it as a dip, I love serving hummus on top of Chicken Shawarma Bowls or in Chicken Gyros!

What is Hummus?

Hummus is (arguably) the most well known middle eastern and mediterranean recipe. It has become hugely popular in Western states in the last decade and can be found in many different varieties at most grocery stores.

This recipe is from a family friend, Moyad, who lives in Jordan. It has the best taste, perfect texture, and is a million times yummier than store-bought hummus.

When teaching us how to make authentic hummus he de-bunked some common mistakes other recipes may include, like adding oil when mixing (it should only be drizzled on at the end), or adding too much garlic. He made hummus at our home using canned chickpeas, but encouraged us to use dried chickpeas if we had time. I’ve shared instructions for both methods, although I usually turn to canned chickpeas because it’s faster.

About the beans:

Chickpeas or Garbanzo Beans?

Chickpeas and garbanzo beans are two interchangeable names that describe the same thing!  Chickpeas are legumes that are high in protein and fiber and are eaten cooked, in a wide variety or recipes including salads, buddha bowls, soups, and stews.

Canned or Dry beans?

  • For canned chickpeas:  This recipe calls for 1-15 oz. can of chickpeas.  Canned beans are already cooked, which makes this recipe really quick and easy.
  • Dry chickpeas: You must soak and cook them beforehand. Add 3/4 cup of dried chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours, until tender. Reserve the bean broth for thinning the hummus. (If you do decide to use dried chickpeas for this recipe I would suggest doubling the recipe, to make it more worth the time). 
    • You could also cook dried chickpeas in the instant pot (no soaking required).

Ingredients:

  • Chickpeas (garbanzo beans): One 15 oz. can or 3/4 cup dried chickpeas.
  • Garlic: one clove, minced.
  • Salt
  • Cumin
  • Sumac: this tangy spice really makes a difference. If you can’t find it in the spice aisle, try an international market, or my friends online store.
  • Tahini: Once opened, a jar of Tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. (If you want to make hummus without tahini, you can simply leave it out.)
  • Lime juice: fresh is best!

Hummus

How to Make Hummus:

1. Mix in food processor: chickpeas (drained, liquid reserved), garlic, salt, sumac, cumin, tahini, and lime until smooth. Add small amount of reserved bean liquid or water, if too thick. Taste and add additional salt, if needed.
Hummus
2. Drizzle with olive oil.  Pour mixture into a bowl and use a small spoon to make a swirl along the top. Drizzle lightly with extra virgin olive oil. Sprinkle sumac around the edges and squeeze additional lime juice on top.
3. Serve.  Enjoy with pita chips, fresh veggies, on sandwiches, etc.

Variations:

  • Without tahini: If you want to make hummus without tahini, you can simply leave it out.
  • For extra smooth hummus– peel the skin from each individual chickpea (either from the can or after cooking).  This takes time but will result in very soft and smooth hummus.
  • Spinach Artichoke Hummus
  • Add flavor: Add desired flavors, about 1-2 teaspoons, including: harissa, za’atar, paprika, extra cumin or sumac.
  • Vegetable hummus: blend roasted vegetables in blender and stir into hummus.
  • Sun dried tomato hummus: add 3/4 cup of sun-dried tomatoes, rinsed and chopped.

Make Ahead, Storing, and Freezing Instructions:

Store in a covered container in the refrigerator for up to 1 week.

To make ahead: Make up to one week ahead of time and store in the refrigerator.

To freeze: Add hummus to a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Hummus

To Serve:

Dip vegetables, pita bread, breadsticks, naan, etc.

Spread on sandwiches, wraps, burgers, avocado toast, or bagels.

Mix into pasta or mashed potatoes, or add a scoop on chicken shawarma bowls or buddha bowls.

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Hummus

Print

Hummus

This authentic homemade hummus is exceptional in taste and texture (you’ll never go back to store-bought!) and it’s so easy to make!
Course Appetizer, side course
Cuisine Indian, Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 94kcal
Author Lauren Allen

Ingredients

  • 1 15 oz can Garbanzo beans (chickpeas) , drained but liquid reserved
  • 6 Tablespoons tahini
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sumac , plus more for garnish
  • 1/2 teaspoon cumin
  • 1 lime

Instructions

  • Drain the canned beans, reserving the liquid from the can.
  • In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), if too thick. Taste and add additional salt, if needed.
  • Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional 1/2 lime on top.
  • Enjoy with pita chips, fresh veggies, on sandwiches, etc.
  • Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve the bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

Variations:

  • Without tahini: If you want to make hummus without tahini, you can simply leave it out.
  • For extra smooth hummus– peel the skin from each individual chickpea (either from the can or after cooking).  This takes time but will result in very soft and smooth hummus.
  • Spinach Artichoke Hummus
  • Add flavor: Add desired flavors, about 1-2 teaspoons, including: harissa, za’atar, paprika, extra cumin or sumac.
  • Vegetable hummus: blend roasted vegetables in blender and stir into hummus.
  • Sun dried tomato hummus: add 3/4 cup of sun-dried tomatoes, rinsed and chopped.
Make ahead instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

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