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Hummus is a delicious and healthy dip that you can enjoy with a variety of snacks or use as a spread. Best of all, it’s super easy to make from scratch.
Made out of chickpeas, hummus has a lovely nutty flavour that you just can’t resist. It has been consumed throughout the Middle East and the Mediterranean for centuries and is today available in just about every Western grocery store. While you can always pick up some pre-made hummus, there’s just no replacement for the freshness of hummus made at home.
What You’ll Need
One of the best things about hummus, aside from the fact that it’s tasty and nutritious, is how simple it is to whip up. The only equipment required is a food processor, a saucepan, a strainer, a mixing bowl, and a serving bowl. To make this savory dip, you’ll also need just a few basic ingredients that should be easy to come by:
- 1 1/3 cup dried chickpeas
- 1/2 cup tahini
- Juice of one large lemon
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- Chopped fresh parsley for garnish
- Dash of paprika
Making Hummus from Scratch: Step-By-Step Instructions
- Inspect your chickpeas and pick out any pieces of debris or any chickpeas that are misshapen. Give them a rinse to remove any remaining dirt.
- Place your chickpeas in a bowl of water to allow them to soften and swell. Try to leave them in for several hours. If you know you’re going to be making hummus ahead of time, then you can even leave them to soak overnight.
- Once the chickpeas have softened, transfer them over to a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for one hour.
- Allow the chickpeas to cool and then gently remove the skin. You can do this either by pinching each chickpea one by one or by placing them in a bowl of water and massaging them, allowing the skins to rise to the top. This step is optional, but it is the key to giving your hummus that extra silky texture.
- Transfer the chickpeas to a food processor fitted with an “S” blade. Start running the blade and slowly incorporate the tahini, lemon juice, garlic, cumin, salt, and 3 tablespoons of olive oil. Blend until the mixture takes on a smooth and velvety consistency.
- Transfer the hummus to a bowl, drizzle with the remaining olive oil, and sprinkle with the parsley and paprika for that final kick of flavour and style.
In the unlikely event that you have any hummus left over, you can cover it tightly with plastic wrap and store in the fridge for up to five days. When you take it out again, allow it to sit at room temperature for about half an hour so that it can regain its smooth and soft texture.
Learning how to make hummus at home means you’ll always have a go-to dip with which to enjoy some of your favourite snacks. It’s also a fantastic side dish that you can bring along to potlucks and get-togethers. Pretty soon, everyone is going to be begging you for your hummus recipe and for the tricks you use to make it extra smooth and creamy.
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