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Best Homemade Hummus Recipe | Authentic and Creamy
In Condiments and Seasonings

Best Homemade Hummus Recipe | Authentic and Creamy



Learn how to make ultra-creamy homemade hummus using two easy methods: the traditional way with dried chickpeas and a quick version using canned chickpeas. Smooth, flavorful, and better than store-bought, this hummus is perfect as a dip, spread, or healthy snack you’ll want to make again and again.

►Full written recipe: https://thecookingfoodie.com/recipe/how-to-make-homemade-hummus-hummus-recipe/

►Falafel Recipe: https://thecookingfoodie.com/recipe/how-to-make-falafel-falafel-recipe/
►Homemade Pita Bread Recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/
►Homemade Tahini Pate Recipe: https://thecookingfoodie.com/recipe/homemade-tahini/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
For cooking the chickpeas:
3/4 cup (120g) Dried chickpeas, or 250–265 g cooked chickpeas (such as canned), drained
1 teaspoon Baking soda *read notes
Water for soaking and cooking
For the hummus:
1½ cup (250–265g) cooked chickpeas
3-4 tablespoons (45-60ml) Lemon juice
1/2 cup (120g) Tahini paste
1 teaspoon Salt or to taste
¼–⅓ cup (60–80 ml) Cooking liquid or cold water, as needed
Optional:
Garlic
2-3 Ice cubes

Instructions:
Soak the Chickpeas: Place chickpeas in a large bowl and cover with plenty of water. Soak overnight (8–12 hours). They will double in size.
Cook the Chickpeas: Drain, transfer to a pot, cover with fresh water, and add baking soda. Bring to a boil, skim foam, then simmer 90–120 minutes, until chickpeas are extremely soft and mash easily between fingers. Reserve some cooking liquid, then drain.
Measure 1½ cups (250–265g) cooked chickpeas for the hummus.
Blend: In a food processor, blend tahini and lemon juice for about 30 seconds until lighter and creamy. Add cooked chickpeas, salt, and optional garlic. Blend 1–2 minutes, scraping sides as needed, until smooth.
Adjust Texture: With the processor running, slowly add cooking liquid or cold water until silky and creamy. At this stage you also can add a few ice cubes for a fluffier hummus (read notes). Hummus should be slightly loose; it thickens in the fridge.
Serve: Spread hummus on a plate, drizzle with olive oil, and garnish as desired (see serving suggestions section). Serve with warm pita or vegetables.

25 Comments

  7. @dianes9416

    Thank you, thank you for these tips you're giving us. I love hummus, the plain hummus is my preference. So appreciate that you don't have music and can hear you very clearly. You explain each recipe and it easy to follow. I'm a senior in Maryland and like to shop at Lotte or H&M. and want and like healthy enjoyable meals. 😊

  9. @SilosKiros

    Actually. It is Hummus. Whether you use the softened "H" sounds or the tougher Arabic "ح" sounds. And only if your language doesn't have neither sounds, like Russian for example, then "Khummus".

  11. @jbuikema85

    Looks appetizing. I would like try to make the canned version since it only take 5 mins to make. I love hummus with Pita bread! 😋

  14. @moyadaly9221

    I will definitely make this. I think I’ll do the long version to see if it’s the best. Or I might try both and compare. I need to shop around for tahini. The tahini I use for your tahini bread isn’t as smooth as the one you used here for the hummous. Thank you for the recipe.

  15. @bennyattar8862

    You are not plating it correctly. You put the hummus in the middle of the plate, put the spoon in the middle, and rotate the plate – the spoon doesn't mode – only the plate moves. I was taught this in an Arab restaurant (not sure if the owner was originally Lebanese, Syrian or Palestinian – name is Sa'eed, anyone who has eaten there knows). Also, in the middle east it is common to "wipe" the hummus with onion – a raw onion is usually served alongside the olives, pickles and pita.

  22. @DirkDierickx

    method 2 for me any time, once you make your own, you can never eat pre-made again!
    my favourite additions are grilled chicken and some sumac, or just add some diced tomato and cucumber with all kind of spices (peper, cumin, paprika, …)