Authentic recipe for hummus
Garbanzo bean hummus, one of the epic Middle Eastern recipes. Homemade hummus recipe from scratch, you'll never go back to the store bought tubs.
Servings: 5 serving
For cooking the chickpeas:
- 2/3 cup dried chickpeas or use 1.5 cups of already cooked chickpeas. Note1
- 1/4 teaspoon baking soda.
- Water to cook chickpeas
Tahini spice mix:
- 1/4 cup cooking water divided.
- 3 Tablespoons lemon juice. Note2
- 1 Tablespoon white vinegar. Note2
- 3 Tablespoons tahini paste.
- 2 small garlic cloves minced.
- 1 teaspoon cumin.
- 2 Tablespoons extra version olive oil. Note3
- Salt to taste.
Soak chickpeas overnight in cold water with baking soda.
Drain chickpeas and rinse under running cold water. Place in a saucepan, cover with water, boil then reduce heat if necessary to prevent overflow. Continue to cook until very tender this will take probably 60-90 minutes. Drain keeping the cooking water. Set aside to cool down.
Making the hummus:
In your food processor add Chickpeas and two tablespoons of the cooled cooking water and process scarping the sides and bottom of the bowl.
Add tahini, lemon juice, vinegar and pulse until well incorporated and creamy.
Add garlic, cumin, salt, and mix.
If the mixture is too thick for your taste mix in the remaining 2 tablespoons of cooking water.
Taste to adjust salt.
Serve drizzled with 2 Tablespoons olive oil.
Note1: You can also use a 15oz can of chickpeas, drained and rinsed well then boiled for 15 minutes with baking soda to make it softer.
Note2: Some people use all vinegar and others use all lemon. The measures above are the right mix for our taste.
Note3: As mentioned above I do not add olive oil while making the hummus rather I drizzle mine on top and mix while eating. This is just my personal thing, otherwise you can add the oil to the hummus while making.
Serve hummus as a dip with different veggies or with pita bread, try it with the Egyptian mahlab bread as it tastes great with crunchy bread as well. Hummus can be served as a side with kofta, beef kebab or chicken kebabs.
Please check the nutrition disclaimer policy.
Calories: 163kcal | Carbohydrates: 13.8g | Protein: 4g | Fat: 11g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6g | Sodium: 156mg | Potassium: 133.9mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 6.1mg | Calcium: 57mg