Smooth and Creamy Homemade Hummus
This smooth and creamy, made from scratch hummus tastes so much better than store-bought! All you need is a few pantry staples: dried chickpeas, tahini, garlic, and lemon juice. Serve with pita bread or veggies for dipping!
Servings: 6
Calories: 365kcal
Ingredients
- 1 c dried chickpeas soaked in water overnight
- 2 tsp baking soda
- 1 c tahini
- 1/4 c lemon juice
- 3 cloves garlic
- 1 tsp cumin
- water about 1/2c to start, you may need more
For Serving
- olive oil for drizzling
- salt and pepper
- smoked paprika or za'atar spice
Instructions
- Drain the soaked chickpeas and rinse well with cold water then transfer them to a pot and cover with two inches of water. Add the baking soda to the pot and bring to a simmer then cover with a lid. Simmer for one hour or until the chickpeas are very tender and soft then drain through a colander.
- Add the cooked chickpeas to a food processor or high-speed blender along with the garlic, tahini, cumin lemon juice, a generous pinch of salt, and 1/2c of water. Blend until creamy and smooth, scraping down sides as needed. If the hummus is too thick add more water, 1/4c at a time until it's smooth and creamy. Top with a drizzle of olive oil, and smoked paprika, serve with vegetables or pita bread for dipping.
Notes
Ingredient Notes and Substitutions:
- Dried Chickpeas/Garbanzo Beans: Soak the chickpeas overnight in water. Leave out at room temperature.
- Tahini: Tahini is a creamy sesame paste, find it in the nut butter section of the grocery store.
- Garlic: Fresh garlic is a must! Do not substitute dried or jarred.
- Cumin: Optional, you could also substitute paprika, garlic, or onion powder.
- Water: To achieve the smooth and creamy texture you will need to add water. Start with
Nutrition
Calories: 365kcal | Carbohydrates: 30g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Sodium: 443mg | Potassium: 500mg | Fiber: 8g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 4mg