Classic Hummus
Light and creamy, this Mediterranean classic is a versatile dip perfect for veggies, pitas, or sandwiches.
Servings 1/4 cup servings
Ingredients
- 1 ¼ cups DRY not canned chickpeas/garbanzo beans
- 5-6 ¼ cups water see instructions
- 1 teaspoon baking soda depending on cooking method
- ¾-1 cup tahini if you love tahini, go for the whole cup, if you're iffy on it, stick with 3/4 cup; you can always add more later if you decide to
- ¼ cup freshly squeezed lemon juice
- 4 cloves garlic peeled
- 1 ½ teaspoons kosher salt
- 6-7 tablespoons ice water
- coarse salt and freshly ground black pepper
Optional Garnish Ideas
- olive oil
- zaatar seasoning
- chopped parsley
- chopped olives
- roasted red peppers
- toasted pine nuts
Instructions
- Rinse and sort the chickpeas and then cook them.
- To cook in an electric pressure cooker: Place rinsed chickpeas in the pressure cooker, add 5 cups water, and cook for 35 minutes.
- To cook on the stovetop:Cover the chickpeas with 2-3 inches of cold water and soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat on the stove and add the chickpeas and baking soda. Cook for 3 minutes, then add 6 1/4 cups water and bring to a boil. Cook for 20-40 minutes or until the chickpeas are very tender (but not mushy), stirring frequently and skimming the foam and skins off the top.
- Drain chickpeas after cooking. Place them in a food processor and process until smooth and pasty, as much as you can. With the machine running, add the lemon juice, tahini, garlic, and finally the ice water and process until the hummus is completely smooth and creamy (think like fluffy buttercream frosting).
- At this point, feel free to adjust flavors if you like! You can add more lemon, garlic, or salt depending on your preferences.
- Allow to stand 30 minutes before serving. If refrigerating for future use, you can certainly use it straight from the fridge, but it's especially yummy when left to to stand at room temperature for 30 minutes first. To serve, spread a layer onto a plate or shallow bowl and drizzle with olive oil and, if desired, additional garnishes (like chopped olives, roasted red peppers, chopped parsley, toasted pine nuts, etc.). Top with coarse salt and coarsely ground black pepper.
Notes
- Store finished hummus in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- No time to cook garbanzo beans? You can also make this with drained, canned garbanzo beans. You'll need about 3.5-4 cups. Just know that it is much better made from freshly cooked garbanzo beans!
Nutrition
Serving: 0.25cup, Calories: 281kcal, Carbohydrates: 15g, Protein: 11g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Cholesterol: 19mg, Sodium: 666mg, Potassium: 418mg, Fiber: 1g, Sugar: 8g, Vitamin A: 207IU, Vitamin C: 6mg, Calcium: 233mg, Iron: 1mg
Calories: 281kcal
Cost: $6
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