Hummus is not only delicious and healthy, but it’s also really easy to make. All you need to know is how to find the right proportions when mixing the ingredients and you’ll prepare your own delicious hummus at home: creamy, flavorful, amazing.
That’s what I am going to share with you today: a quick and easy homemade hummus recipe. This is the recipe that I swear by and the one that I got to love – together with my family.
The secret when making hummus at home is keeping it simple. I saw so many people trying to mix in all sorts of ingredients and over-complicate the cooking process.
Hummus is a simple, basic dish and you will see that the taste you will enjoy the best is that of a recipe that follows the basic principles of hummus making an d has the correct proportions. Add too much tahini, and it will be too bitter. Add too little liquid and it won’t be as creamy and nice.
But worry not – I have you covered with all you need to know for making delicious hummus at home, fast and easy. So let’s get straight into the recipe!
Table of contents
Ingredients for my simple homemade hummus
- 2 cups canned chickpeas (garbanzo beans), drained – set aside the brine water in a separate container
- IMPORTANT: For even better taste, buy a bag of beans and boil it yourself (instructions will be shared below).
- 1/3 cup of tahini
- ¼ cup of fresh lemon juice
- 1 tbsp olive oil
- 2 garlic cloves, crushed and minced
- Pinch of salt
How to prepare your homemade hummus
First of all, if you want to get the best possible taste, you will use chickpeas you have boiled yourself instead of the canned ones. Yes, the latter are faster to use, but the real taste comes from those you boil yourself.
If you prefer the easy way out, start from step #4.
1. First, prepare your chickpeas: soak a cup of dried chickpeas in three cups of water overnight. The secret for the best texture lies in this step: add 1/4 teaspoon of salt in the water you will soak the chickpeas in.
2. Next day, drain the soaked chickpeas and rinse them with water. Put them in a pot with 5 cups of water and simmer them on low heat for 60 minutes (or more if needed, until they are thoroughly cooked. 60 minutes is usually enough).
TIP: There will be a lot of foaming in the process – you can safely remove the foam with a spoon or any other utensil that can do the job.
3. Once cooked, move the chickpeas in a bowl and let them sit for 10 minutes to cool off a little bit.
Don’t throw away the water you boiled them into! You will need it for your hummus!
4. Now it’s time to mix all the ingredients in a blender or food processor. Add your chickpeas, tahini, lemon juice, olive oil, garlic and salt and and blend until you get a creamy, smooth paste.
Add 1/4 cups of the water your boiled your chickpeas in (or from the can if you use canned chickpeas) to get that smooth texture.
If it’s still to dry after blending, add more water – 1 or 2 tablespoons each time and mix well. You want it creamy and soft, but not too runny!
And voila! You have a good batch of hummus that you can enjoy. You can sprinkle some extra olive oil on top (or sesame seed oil for a more authentic taste) and enjoy it!
If you make too much – don’t worry! You can freeze hummus and use it at a later date.
Hummus Recipe Refinements
For an amazingly simple recipe, there still are a ton of frequently asked questions that need to be addressed so you can have a smooth hummus meal prep and a delicious end product.
Here they are, along with the answers you need to know:
- Can we use dried chickpeas?
Absolutely! You can soften dried chickpeas on the stovetop or pressure cooker in advance. Make sure they are well done so that your hummus will turn out smooth and creamy.
This may be a bit tedious but preparing the chickpeas yourself will yield a richer flavored hummus. As I mentioned before, this is the way to go if you want the best possible taste.
- Can we add water to the hummus mix if planning to freeze it?
For freezing purposes, if you can omit adding water or brine or add as little as possible. You can add water after defrosting – when you “resurrect” the frozen hummus. This was you will not end up with a bland and thinned out dip.
- Do you need to peel the chickpeas before blending?
You may do so if you prefer but it is a time-consuming process that doesn’t make too much of a difference, texture-wise. Your food processor will even out the smoothness eventually. It will come out a tad lighter in color but the flavor stays the same.
- What are some hummus variations?
Many of the original middle eastern hummus recipes call for cumin. Hummus dips have evolved to contain onion bits and vegetable pieces.
This dish is so versatile that it has evolved from complimenting savory food to enhancing sweet. Yes, dessert hummus does exist. Feel free to create your personal taste combinations!
But for the main purpose – that of having a simple, yet delicious hummus dish at home, the recipe above is all you need to know.
That said, what better food to stock up on than hummus? Not only is it a tasty treat and a handy meal buddy – it is also packed with numerous health benefits.
Light on the body and the budget, it is a must add to your list of go-to easy recipes for all time!