Hummus Recipe

5 from 1 vote

Savor the taste of the Mediterranean with this delightful Hummus recipe. This American favorite blends chickpeas, tahini, olive oil, and spices for a creamy, flavorful spread. Perfect for dipping or topping, it's a quick and crowd-pleasing addition to your table.

Prep Time15

Cook Time1 30

Soaking8

Total Time9 45

Course: Appetizer, Snack

Cuisine: Middle Eastern

Diet: Vegan, Vegetarian

Servings:

Calories: 209kcal

Ingredients

1 cup chickpeas soaked overnight in cold water
2 cloves garlic
2 tbsp lemon juice
2 tbsp tahini
½ tsp salt
½ tsp pepper
2 tbsp olive oil
½ tsp cumin ground
5 tbsp chickpea cooking water

US Customary - Metric

Instructions

Place the chickpeas in a large bowl and cover generously with cold water. Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours. After soaking, drain and thoroughly rinse the chickpeas. Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly. Reserve some of the cooking water for later.
Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil and cumin to a food processor. Pulse until the hummus reaches a smooth consistency. I like my hummus to still have some texture, but if you like it more creamy, pulse for longer.
Lastly, add the cooking water one tablespoon at a time and pulse to mix in between each addition. I like 4 tablespoons for a medium consistency but you can add more or less depending on how you like your hummus. The more water you add, the thinner and creamier your hummus will be. Just be sure to add it 1 tablespoon at a time so as not to take it too far!

Notes

Store hummus in the fridge in an airtight container for up to 1 week.

Nutrition