Homemade Hummus Recipe

Why Hummus is a Must-Have

Nutritional Benefits: Hummus is an excellent choice for a party, meal prep, or some healthy snack with carrot sticks only. It’s rich in protein and good fats.
Versatility: You can modify it easily just by what plant-based ingredients you decide to use.

Step 1: Prepare the Chickpeas:

Cook your chickpeas first. Place chickpeas in a medium saucepan, cover with some inches of water, and sprinkle over the baking soda. Cook until it simmers, cover, and simmer for about 20 minutes until chickpeas are plump drupes of tenderness.
Top Tip: Soften the chickpeas quicker (and blend smoother hummus) by adding some baking soda while they cook. Chill the chickpeas after draining.

Step 2: Drain the Chickpeas:

Drain chickpeas in a fine-meshed strainer after cooking. Rinse them in cold running water for a couple of seconds to chill. This process helps peel the skins of the chickpeas away, making your hummus creamier.

Step 3: Blend the Lemon and Garlic:

While the chickpeas are cooling, place garlic and lemon juice in a food processor or blender, along with salt. Pulse until garlic is minced very fine. Set this mixture aside for about ten minutes to let the flavors blend.

Step 4: Beat the Tahini:

Add tahini to your food processor and blend until creamy and thick. Don’t worry if it looks a bit grainy at first; this is where the cold water does its magic.

Step 5: Add Ice Water for Creaminess:

Add two teaspoons of cold water and mix again. Watch the transformation of tahini into a silky, creamy mixture. If it’s still too thick, you can add a little more cold water at a time until it becomes nice and smooth.

Step 6: Add Cumin and Chickpeas:

Stir in the cumin and chickpeas (not warm). Pulse for 2 minutes or until absolutely smooth and creamy. For an extra creamy texture, drizzle in the olive oil while processing.

Step 7: Taste and Modify:

Taste and season your hummus accordingly. If you want more tang, add a little squeeze more lemon juice. Want more garlic? Add one more clove.

Step 8: Present and Savor:

The hummus is prepared! Put it in a bowl, drizzle some more olive oil on top, and sprinkle with paprika, parsley, or toasted pine nuts.

Roasted Red Pepper Hummus: Roast a red bell pepper, then stir into the hummus for added smokiness and sweetness.

Herbed Hummus: Incorporate a handful of fresh parsley, cilantro, or basil for an herbaceous flavor.

Beet Hummus: Roast a small beet, peel it, and blend. It adds a vibrant pink color and a sweet, earthy flavor!

Use Top-Notch Tahini: Opt for a high-quality tahini that is liquidy and super smooth, not thick and pasty.
Ice Water Creaminess: Use ice-cold water; combined with acid, it lightens the tahini and contributes to ultra-creamy hummus.
Cooked vs. Canned Chickpeas: Starting from dried chickpeas offers more control over texture, but canned is fine and convenient. You can flavor the cooking water with garlic or bay leaves.

Classic Dip: Serve alongside raw veggie sticks like bell pepper, cucumber, or carrots for a nutritious boost.
Wrap it Up: Hummus + roasted vegetables + greens + avocado in a tortilla or flatbread for a plant-based filling lunch.
Spread on Bread: Spread hummus on toast and top with cucumbers and tomato slices sprinkled with za’atar spices.
Serve with: Spoon over falafel or grilled chicken, drizzle with a bit of extra olive oil, and sprinkle with chopped parsley, paprika, or sesame seeds.

Summary: Making your own hummus at home gives you a sense of accomplishment and allows customization to match your taste buds.
Call to Action: So, why do you hesitate? Gather the ingredients for some lush, creamy hummus—just pop a few things into the food processor and let it do its job!