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bowl of hummus with spoon on wooden background
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My Favorite Hummus

My favorite hummus recipe using dried chickpeas with easy tips for making the absolute creamiest and velvety smooth hummus!!
Course Appetizer
Cuisine Middle Eastern
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings 8 people
Calories 137kcal
Author Marie

Ingredients

  • 1 cup dried chickpeas (230 grams)
  • ¼ teaspoon baking soda
  • ¼ cup tahini (55 grams)
  • ¼ cup fresh squeezed lemon juice
  • 1 large garlic clove , minced
  • 1 ½ teaspoon kosher salt
  • ¼ cup ice cold water (55 grams)
  • extra-virgin olive oil for drizzling on top

Instructions

  • Place chickpeas in a large pot and cover with cold water (by at least 4 inches/10 cm) and let sit at least 6 hours or overnight
  • Drain and rinse the chickpeas, add back to the pot, and then sprinkle with the baking soda
  • Place the pot with the chickpeas over high heat and stir until the skins start to break and the chickpeas dry out (about 4 to 5 mins)
  • Add enough cold water to cover the chickpeas by 4 inches and then bring to a boil
  • Reduce heat and simmer for about 45 minutes or until the chickpeas are tender
  • As they cook, skim and discard skins that float to the top
  • Drain the chickpeas and rinse with cold water. Pick out and discard any loose skins, but don't go crazy here.
  • Add the chickpeas to a food processor and pulse until a thick paste forms. Add tahini, lemon juice, garlic, and salt and then process for about 2 minutes
  • Then while the machine is on, add the water slowly and process until the hummus is completely smooth, about 2 minutes.
  • Taste the hummus and adjust seasoning to taste.
  • Serve drizzled with olive oil.

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Sodium: 479mg | Potassium: 261mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 4.4mg | Calcium: 37mg | Iron: 1.9mg