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Hummus

Course Appetizer
Cuisine American
Keyword chickpea dip, healthy snack, homemade hummus, tahini dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Extra-smooth hummus made by simmering canned chickpeas with baking soda, then blending with tahini, lemon, garlic and ice water.

Ingredients

  • 1 can (15 ounces) chickpeas rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ teaspoon baking soda (if using canned chickpeas)
  • ¼ cup lemon juice (from 1 ½ to 2 lemons) more to taste
  • 1 medium-to-large clove garlic roughly chopped
  • ½ teaspoon fine sea salt to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water more as needed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • Garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Directions

  • Put the chickpeas and baking soda in a medium saucepan, cover with several inches of water, and bring to a boil over high heat. Boil for about 20 minutes (turn the heat down if it looks ready to boil over), until the chickpeas are puffed up, the skins are loosening, and they are very soft. Drain in a fine-mesh strainer and rinse with cool water for about 30 seconds. There is no need to peel them.
  • In a food processor or high-powered blender, blend the lemon juice, garlic, and salt until the garlic is chopped very fine; let it stand at least 10 minutes.
  • Add the tahini and blend until thick and creamy, scraping down the sides as needed.
  • While the machine runs, drizzle in 2 tablespoons ice water; blend until very smooth, pale, and creamy. If the tahini was very thick, add 1 to 2 tablespoons more.
  • Add the cumin and chickpeas; with the blender going, drizzle in the olive oil. Blend for about 2 minutes, scraping down the sides, until super smooth, adding ice water a tablespoon at a time if needed.
  • Taste and adjust (it often needs another ¼ teaspoon salt and another tablespoon lemon juice).
  • Spoon into a serving bowl, swirl the top, and garnish.

Notes

Keeps covered in the refrigerator up to 1 week. From dried chickpeas: boil 5 ounces (¾ cup) dried chickpeas with ½ teaspoon baking soda in plenty of water, skimming foam and adding water as needed, about 1 hour to 1 hour 15 minutes until very mushy; drain, rinse, drain well, then start at step 2.

Nutrition

Serving: 71g | Calories: 179kcal | Carbohydrates: 15g | Protein: 6.4g | Fat: 11g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 215mg | Potassium: 140mg | Fiber: 4.1g | Sugar: 2.1g | Vitamin A: 24IU | Vitamin C: 0.9mg | Calcium: 47mg | Iron: 1.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; chickpeas (the first choice counted). Brands and portions vary, so use it only as an approximation.