easy hummus recipe: how to make hummus

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5 from 91 reviews

Author: Suzy Karadsheh

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 minutes
Yield: serves up to 8 people

DESCRIPTION

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade
hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich,
and ultra creamy. Be sure to see the video tutorial as well.

INGREDIENTS

SCALE 1x 2x 3x

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more
instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup  (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

INSTRUCTIONS

1. Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
2. While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is
too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
3. Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle
sumac on top. Enjoy with warm pita wedges and your favorite veggies.

NOTES

1. If starting with dry chickpeas, allow extra time for soaking (overnight) and cooking (2 hours).
2. To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas).
When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a
boil, then reduce heat and simmer for 1 1/2 to 2 hours.
3. If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of
water so they soften well (dry them before use).
4. To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Leave for a few
minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
5. Need to thicken your hummus some more? If for some reason, you ended up using a bit more liquid that you should have, cover and
refrigerate the hummus for an hour or so before using. It should thicken up a bit. Otherwise, another trick I used to do is to add 1 to 2
tbsp of Greek yogurt to hummus to also add some creaminess (you would  have to blend it again in the food processor). But with this
recipe (and tips mentioned above) I have not needed to do this.
6. Recommended for this recipe: the best way to finish this hummus is with a generous drizzle of our excellent Early Harvest Greek
extra virgin olive oil and a few sprinkles of sumac.  Find Early Harvest EVOO here; find Sumac here. SAVE! Try our Greek extra virgin
olive oil bundle! Try our Ultimate Mediterranean Spice Bundle! 
 Nutrition Facts
Serves 8

Amount Per Serving

Calories 176

% Daily Value*

Total Fat 8.7g 11%

Saturated Fat 1.2g

Trans Fat 0g

Sodium 153.2mg 7%

Total Carbohydrate 19.4g 7%

Sugars 3.1g

Protein 7.2g 14%

Vitamin C 3% Calcium 3%
Iron 12% Vitamin D 0%
Magnesium 9% Potassium 5%
Zinc 13% Phosphorus 15%
Thiamin (B1) 19% Riboflavin (B2) 4%
Niacin (B3) 6% Vitamin B6 6%
Folic Acid (B9) 29% Vitamin E 1%
Vitamin K 3%

Keywords: how to make hummus, hummus recipe

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