Hummus
Total Time
Prep: 25 min. + chilling Cook: 20 min.
Yield
1-1/2 cups
Once you learn how to make hummus from scratch, you'll never want to go back to store-bought dip!
Ingredients
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/2 teaspoon baking soda
- 1/4 cup fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup tahini
- 2 tablespoons extra virgin olive oil
- 1/4 cup cold water
- Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac
Directions
- Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes.
- Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Return to blender; add cumin. In a small bowl, stir together tahini and olive oil.
- Drain beans and add to blender; add cold water. Loosely cover and process until completely smooth. With blender running, slowly add tahini mixture, scraping side as needed. Adjust seasoning with additional salt and cumin if desired.
- Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and optional toppings.
Nutrition Facts
1/4 cup: 250 calories, 19g fat (3g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 5g fiber), 7g protein.
Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have. —James Schend, Pleasant Prairie, Wisconsin
Recipe Creator
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