Hummus is a popular Middle Eastern dish, especially essential in Lebanese cuisine — no Lebanese mezze is ever complete without it! Made mainly from chickpeas, this dish is loved worldwide as a dip or spread. Preparing it at home is both easy and enjoyable; this authentic recipe requires you to simply blend cooked chickpeas with tahini (sesame paste), lemon juice, and garlic until it reaches a smooth texture. Knowing all the secrets allows you to make it light and creamy. Plus, it’s SO much better than store-bought!
How to make the best hummus
First, get your chickpeas well-softened. Whether using dried or canned, the key to creating creamy, smooth hummus is to cook them until they are very soft. If starting with dried chickpeas, look at the instructions on How to Cook Dried Chickpeas. It’s essential to cook them until they’re very mushy.
Chickpeas: You can use cooked (from dried) or canned chickpeas. For a super creamy, smooth mixture, it’s best to use slightly “mushy” (overcooked) chickpeas. Tahini: I use homemade tahini. If you’re using store-bought, try using a high-quality raw unsalted option. This adds a nutty flavor & richness. Garlic: It’s traditional to use fresh garlic cloves. Adjust to taste. Salt: To season. Adjust the amount to taste. Lemon: Use fresh lemon juice for the best flavor. Adjust the amount to taste (I love mine lemony). Water: Ice water can help create fluffier homemade hummus and achieve incredible silky results. Or use aquafaba which blends up super fluffy.
If your canned chickpeas aren’t mushy and soft, put them in a pot of water and boil for about 20 minutes until they get really soft. Then just drain them in a sieve, and you’re good to go – no need to peel them! Next, add the softened chickpeas to a high-speed blender or food processor, along with tahini, minced garlic, salt, lemon juice, and initially only half of the ice water or aquafaba. Blend until the mixture becomes smooth, pausing to scrape the sides if necessary. If the hummus seems too thick, incrementally add more ice water/aquafaba, a tablespoon at a time, until achieving the preferred consistency. Finally, taste the hummus and adjust the flavor according to your preferences. Once you’re happy with it, serve and garnish with fresh parsley, a few whole chickpeas, a sprinkle of red chili powder, and a drizzle of olive oil!
Ways to eat hummus
I like to eat it with bread/pita alongside some veggies, which complements its flavors perfectly. But there are endless ways to enjoy homemade hummus! Here are some of my favorites: If you try this easy hummus recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
