Hummus

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Homemade hummus simply tastes better when made with home-cooked chickpeas, plus it’s extra creamy. Make extra to freeze for future meals.

Prep Time10

Course: Main Course

Cuisine: Mediterranean

Keyword: dairy-free, gluten-free, oil-free, plant-based, vegan, vegetarian, WFPB

Servings:

Calories: 128kcal

Drain the chickpeas, reserving the liquid. Reserve 1-2 tablespoons of chickpeas for garnish; set aside.
Process the remaining chickpeas and salt in a food processor for 3 minutes, until very smooth.
Add the tahini and process 1 minute, until creamy. Scrape the sides of the food processor.
Add the chickpea liquid and lemon juice and process until mixed. Scrape the sides and process again. Taste and adjust the salt if needed.
Transfer to a serving bowl. Garnish with reserved chickpeas. If desired, sprinkle with parsley, paprika and/or cumin.
Serve warm for the best flavor. Refrigerate up to 1 week or freeze up to 6 months. Makes 3 cups.

Variations:

Hummus with Garlic: Add 2 peeled garlic cloves garlic with the chickpeas.
Hummus with Canned Chickpeas: Substitute 2 (15½-ounce) cans chickpeas for the cooked chickpeas. Heat the chickpeas and liquid in a saucepan until hot. Reduce salt to ¼ teaspoon. Add ½ teaspoon ground cumin.

Tips:

You can choose either a food processor or blender. The blender makes it smoother, but some blenders struggle since it’s thick.
Hummus is creamier when made with warm chickpeas that are very soft and when the tahini is added at the end.
Smaller chickpeas make the hummus creamier.
Room temperature tahini works the best.
Hummus thickens as it cools. Thin with water to desired consistency.
Make-ahead tip: Cook 1 recipe of Instant Pot Chickpeas. Use all the chickpeas to make a double recipe of hummus. Freeze some for future meals.

Serving Ideas:

Pita Bread: Serve with or in pocket bread.
Hummus Rollups: Spread on a tortilla. Sprinkle with shredded carrots, sprouts, and shredded lettuce. Roll up to create hummus wraps or rollups.
Spread: Spread on crackers or bread.
Dip: Use as a dip for vegetables or pita chips.
Mayonnaise Substitute: Use hummus as a substitute for mayonnaise on sandwiches.
Mediterranean Pizza: Spread hummus on pizza crust and top with roasted vegetables and sliced kalamata or black olives. Heat through.
Quesadillas: Spread hummus on half of a tortilla. Top with roasted or leftover vegetables and fold tortilla in half. Cook in a skillet until lightly browned on both sides.

This recipe is adapted from J.M. Hirsch's Israeli Hummus that was published in Christopher Kimball’s Milk Street Magazine.