Homemade Hummus

Homemade Hummus

I’d gotten lazy (or should I say, busy) and stopped making hummus at home. For a while I stopped buying it at all, but my toddler adores the stuff and eats it like baby food so when I saw this recipe in my ATK magazine, I knew I had to try it. 

Like most recipes from ATK, there was an extra step of work that, they claimed, would ensure silky smooth consistency. If you’d like to sub ten minutes of your life for less silky smooth hummus, I get it. I might do that next time, just to compare. If that’s you, skip right to step 2 below and the recipe takes about 3 minutes to make.

I’m at the time of my life where when we gather with friends, the apps are typically hummus and carrots and guac and chips. Why? Kids and adults both enjoy, you can buy everything, and no one cares. I’m seriously on board. But, like I said, the enticing photo was just too good to pass up. So happy to report that the picture was not false advertising. I couldn’t stop eating this – I went through almost a half cup of dip just myself. It was creamy, balanced, and beyond fresh tasting. If you’ve never made it yourself I highly recommend you try.

Homemade Hummus

Adapted from America’s Test Kitchen

Makes about 3 cups

2 (15 oz) cans chickpeas, rinsed

1/2 tsp. baking soda

4 garlic cloves, minced or pressed through garlic press

1/3 c. fresh lemon juice (from 2 lemons)

1 tsp. table salt

1/4 tsp. cumin

1/3 c. water

1/2 c. tahini, well stirred

3 tbsp. olive oil

Additional 1/4 tsp. table salt, or more to taste

Parsley and olive oil to serve

  1. Combine chickpeas, 6 cups of water and baking soda. Bring to a boil and simmer for 25 minutes, stirring occasionally. Drain into a colander and return to pot with cold water. Swirl chickpeas, allowing skins to come off. Pour off water (skins are light and will float to top) and skins, then add more water and repeat several times until most of the skins are off. Reserve about two tablespoons chickpeas for garnish.
  2.  Meanwhile, combine garlic, lemon juice and salt in a small bowl. Set aside for 10 minutes.
  3. In bowl of food processor, combine remaining chickpeas, garlic mixture, cumin and water. Process for 1 minute, scraping down the sides of the bowl once or twice.
  4. Add tahini and oil and process for another minute. Add remaining salt, to taste, and process till smooth. Serve immediately or cover and refrigerate. When ready to serve, drizzle with olive oil, reserved chick peas and chopped fresh parsley. Serve with pita chips and crudite.
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