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The Best Homemade Hummus Recipe

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4 from 4 reviews

This recipe for the Best Homemade Hummus delivers a creamy, flavorful dip made from soaked and simmered chickpeas blended with tahini, lemon juice, garlic, and spices. A delicious fried lemon-garlic topping adds a bright, savory crunch, perfect for pairing with warm pita or lavash bread. Easy to prepare with simple ingredients, this classic Middle Eastern favorite is a healthy and satisfying appetizer or snack.

  • Author: Chef
  • Prep Time: 10 minutes (plus 8 hours soaking)
  • Cook Time: 45 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 8 servings
  • Category: Dip
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

Hummus

  • 8 ounces (227g) dried chickpeas (1 cup + 2 tbsp)
  • 1 teaspoon baking soda, divided
  • ¾ cup (185g) good-quality tahini
  • 6 tablespoons freshly squeezed lemon juice, plus more to taste
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin, plus more to taste
  • Diamond Crystal kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 6 to 10 tablespoons (90 to 150 mL) ice water

Fried Lemon-Garlic Topping

  • ⅓ cup (75g) good-quality extra virgin olive oil
  • 5 large cloves garlic, thinly sliced
  • 4 to 6 strips lemon peel, about 2 inches long (avoid peeling too deep to exclude white pith)
  • Flaky sea salt or kosher salt, for sprinkling
  • 1 handful flat-leaf parsley, chopped
  • Paprika or Aleppo pepper (or sumac), for garnish
  • Warm pita or lavash bread, for dipping

Instructions

  1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with cold water along with ½ teaspoon baking soda. Let them soak for 8 hours or overnight. Afterwards, drain and rinse them thoroughly.
  2. Cook the Chickpeas: Transfer the soaked chickpeas to a medium saucepan. Add the remaining ½ teaspoon baking soda and 6 cups (1.4 L) of water. Bring to a boil over medium-high heat, then cover and reduce to a rapid simmer. Cook for 30 minutes. Remove the lid, add 1 teaspoon kosher salt, and continue simmering for 10 to 15 minutes until chickpeas are very soft and mash easily. Drain well.
  3. Blend the Chickpeas: Place the drained chickpeas into a food processor and blend for 1 to 2 minutes until smooth, scraping down the sides as needed.
  4. Add Flavorings and Adjust Texture: Add tahini, lemon juice, chopped garlic, cumin, 1 heaping teaspoon kosher salt, and black pepper to the food processor. Blend and, with the motor running, slowly stream in ice water 1 tablespoon at a time. After 6 tablespoons, check the texture and add more water if you prefer a looser consistency. Continue blending until creamy. Taste and adjust seasonings as needed with additional salt, garlic, cumin, or lemon juice.
  5. Prepare Fried Lemon-Garlic Topping: Place a fine-mesh sieve over a bowl. Heat olive oil in a medium frying pan over medium heat until warm. Add the thinly sliced garlic and cook, stirring frequently, for 2 to 2½ minutes until the garlic just turns golden (avoid browning). Add lemon peel strips and cook for an additional 30 seconds, stirring constantly. Remove from heat and pour the oil mixture into the sieve, reserving the oil in the bowl. Transfer the fried garlic and lemon peel to a plate and sprinkle with flaky sea salt.
  6. Assemble and Serve: Spoon the hummus into a shallow bowl and create ridges or a well using the back of a spoon. Drizzle with the reserved lemon-garlic-infused olive oil, then top with the fried garlic and lemon zest. Garnish with chopped parsley and a dash of paprika or Aleppo pepper. Serve with warm pita or lavash bread for dipping and enjoy!

Notes

  • Note 1: Dried chickpeas should be soaked overnight to reduce cooking time and improve texture.
  • Note 2: Use fresh garlic for best flavor; adjust the amount according to your preference.
  • Note 3: Diamond Crystal kosher salt is recommended for accurate seasoning; adjust salt as needed.
  • For a smoother texture, remove chickpeas’ skins after cooking, though this is optional.
  • The fried lemon-garlic topping adds a beautiful aromatic crunch; don’t let garlic overbrown to avoid bitterness.

Find it online: https://cheftinaskitchen.com/the-best-homemade-hummus-recipe/