Hummus is a classic Middle Eastern dip made from a simple yet flavorful blend of cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Typically, it’s served as a starter or paired with pita bread, but it also complements dishes like beef kabob, kofta, falafel, and beef shawarma. What make it so great is not just its rich taste, but also its health benefits. Chickpeas, the main ingredient, are a great source of protein and fiber, making the dip both nutritious and satisfying.
When making hummus at home, I often use canned chickpeas for convenience. However, you can always soak dried chickpeas overnight and cook them until soft, which gives a slightly different texture. If you prefer speed, using a pressure cooker can save you time, allowing you to cook dried chickpeas much faster. Regardless of which method you choose, its is a healthier and more flavorful option than store-bought varieties.
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what You Need To Make Hummus
• Chickpeas (1 can or 2 cups cooked): The main base of the hummus, chickpeas provide a smooth texture and nutty flavor. Whether you use canned or cooked chickpeas, both work wonderfully in this recipe, making it versatile and convenient.
• Tahini (1/3 cup): This rich, creamy paste made from ground sesame seeds adds depth and a subtle, nutty flavor. It’s the key ingredient that gives it, its signature smoothness and richness.
• Vegetable oil or olive oil (3 tbsp): Oil is essential for this recipe . While vegetable oil provides a neutral base, olive oil adds a slightly fruity, aromatic note that enhances the overall flavor.
• Lemon juice (1/4 cup): Fresh lemon juice brightens up the hummus with a tangy kick, balancing the creamy richness of the tahini and chickpeas. It also adds a burst of freshness that lifts the dip’s flavors.
• Ice cubes (6 to 8): Ice cubes are an unexpected but essential ingredient. They help create a light, airy texture, making the hummus smoother and more velvety.
• Garlic (1 clove): A small amount of garlic adds a bold, savory flavor to the hummus. It brings a fragrant depth, complementing the richness of the tahini and the earthiness of the chickpeas.
• Salt (1 tsp or more to taste): Salt is essential to bring out all the flavors in the hummus. You can adjust the amount depending on how salty you prefer your dip.
• Paprika (1/2 tsp, optional): Paprika adds a mild smoky note and a pop of color to the hummus. It’s optional, but it gives the dip an extra layer of flavor if you enjoy a hint of smokiness.
How to make the best hummus
First, drain the chickpeas and add them to a blender or food processor. This is the base of your hummus, so make sure they’re well-drained to avoid excess liquid.
Next, add the tahini, lemon juice, oil, garlic, salt, paprika, and ice into the blender. As you blend, the ice helps create a smooth and creamy texture, while the garlic and spices infuse the hummus with flavor.
Then, check the consistency. If you find it too thick, you can add some of the chickpea liquid to loosen it up. This step is optional and really depends on your personal preference for texture.
Finally, transfer the hummus to a plate, drizzle it with olive oil, and sprinkle some paprika on top. Serve it with pita bread, and enjoy your freshly made, flavorful hummus!
Frequently Asked Questions
1. Do I need to cook chickpeas for hummus?
• No, you don’t need to cook canned chickpeas. However, if you’re using dried chickpeas, soak and cook them first.
2. Can I make this recipe without tahini?
• Yes, you can skip tahini, but the hummus will taste different. Instead, try using extra olive oil or yogurt for creaminess.
3. How can I make it smoother?
• To make it smoother, blend the hummus longer. Also, adding a bit of ice cubes can help achieve a creamy texture.
4. What can I use if I don’t have paprika?
• If you don’t have paprika, you can substitute it with cumin or skip it altogether. Alternatively, use smoked paprika for a deeper flavor.
5. How long does homemade hummus last?
• You can store hummus in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for a few months.
6. Can I adjust the flavor of my hummus?
• Definitely! You can add more garlic or lemon juice to taste. Feel free to experiment with spices for a unique twist.
7. Should I use olive oil or vegetable oil ?
• Both oils work well, but olive oil gives a richer flavor. If you prefer a lighter taste, vegetable oil is a good choice.
8. Can I add other ingredients to hummus?
• Yes, you can add roasted red peppers, herbs, or sun-dried tomatoes. These ingredients will give your hummus a new flavor profile.
Tips and tricks
1. Use ice cubes to make the hummus smoother and creamier.
2. Peel the chickpeas for an extra-smooth texture.
3. Adjust the lemon juice and garlic to your taste for more tang or flavor.
4. Always use tahini for the rich, creamy texture and authentic flavor.
5. Add a pinch of cumin or smoked paprika for a smoky taste.
6. Blend longer to get a smoother, creamier consistency.
7. Chill the hummus before serving to enhance the flavors.
8. Use chickpea liquid to adjust the texture if the hummus is too thick.
9. Top your hummus with olive oil, sesame seeds, or fresh herbs for extra flavor.
10. Make it ahead of time so the flavors can blend and taste even better.
This recipe pairs perfectly with hummus.
Falafel recipe : Serve this alongside hummus for the perfect combination
Hummus Recipe
Ingredients
- 1 can chickpeas 540ml or 2 cups cooked chickpeas
- 1/3 cup tahini
- 3 tbsp vegetable oil or olive oil
- 1/4 cup lemon juice
- 6 to 8 ice cubes
- 1 garlic clove
- 1 tsp salt or more to taste
- 1/2 tsp paprika optional
Instructions
- Drain the chickpeas, then add them to a blender or food processor.
- Add the tahini, lemon juice, oil, garlic, salt, paprika, and ice, then blend until smooth.
- If the hummus is too thick, add some of the hummus liquid and blend. This step is optional, depending on how thick you like your hummus.
- Transfer the hummus to a plate and top it with olive oil and paprika. Serve with pita bread.
yuum, thank you