Classic hummus recipe that is light, fluffy yet oh so creamy and lush. This homemade chickpea dip is just simple, authentic and absolutely delicious. Scoop it with your crackers or enjoy with falafel, pita or just crudites, yum!
If you love creamy light dips for your snacks, you cannot miss this hummus. Be it with just warm pita or a part of mezze, this is a wonderful dip that will elevate your meal.
While there are many variations with this classic dip, I just love the plain version a lot. Perfectly boiled chickpeas blended with tahini, garlic and cumin and all.
The recipe of hummus is pretty much the same anywhere. But here I am sharing loads of tips and tricks to make perfect hummus that is super smooth, flavorful and fluffy. Also if you want to make this chickpea dip without hummus, you have instructions for that too.
I have been making hummus at home fairly regular ever since we tasted it first in a mezze in a cafe few years back.
As I said, the recipe is easy but you do need some tries to get that perfect dip that is smoothest, flavorful and light.
I have been adjusting the quantities of ingredients used, varied the cooking time of chickpeas and I can finally say the recipe I am sharing now yields one of the best hummus in town 🙂
Try it for yourself and you will be addicted too to this dip, just like us. It is plain delicious with any snack or even by spoonfuls on its own. A wonderful bonus here is, it is a very healthy and wholesome snack for kids.
What Is Hummus?
Popular dip or condiment from middle eastern cuisine, this hummus is made of cooked chickpeas, tahini and a bunch of flavorful seasoning.
This is a vegan and gluten free dip packed with protein and lower in calories. A jar of this dip comes very handy for brightening any meal.
Now coming back to hummus, you gotta try this recipe if you like hummus and used to ones from stores or tried making it at home but did not turn out well. Seriously just with very few easy tweaks you can make perfect ones.
What’s more this dip keeps well for 3-4 days in refrigerator and it freezes well. So you can make a batch and relax for few meals.
Other than serving as dip for snacks, there are many creative uses to this chickpea dip. So do try this easy recipe today and enjoy!
This Hummus Recipe Is
Super smooth, silky and light
Fluffy and airy
Insanely delicious & flavorful
Versatile, not only for pita
Vegan & gluten free
Healthy & wholesome for kids
Ingredients You Will Need
For making hummus we actually need very few ingredients mostly present in our pantry.
Chickpeas– The main ingredient for this dip. We need white chickpeas or kabuli channa also known as garbanzo beans.
I suggest you start with dried chickpeas and not canned ones. Soaking and cooking the chickpeas right before blending makes them super soft and yields creamier hummus.
Tahini– Tahini or tahina is sesame butter again a popular middle eastern condiment used in this dip, baba ganush etc. While you can use roasted sesame seeds in place of tahini in this recipe, tahini itself adds rich and creamier texture to our dip. So it is not absolutely required but recommended.
Garlic– I like to use 3-4 cloves for the given recipe. Do note that the garlic flavor grows on in this dip. So unless you absolutely love garlic flavor, do not add more.
Cumin seeds- Throwing in some cumin seeds while making hummus as it adds such a sharp flavor. As an alternate you can add roasted ground cumin as garnish after making the dip.
Lemon Juice– An ingredient you cannot miss in this recipe, use fresh juice and feel free to add more if you prefer. For this given recipe I like to add juice from one big lemon, around 4 tablespoons.
Onion– I sometimes add a small onion along with garlic for flavor. For purely traditional hummus, you may have to skip onion.
Garnish– Finely chopped parsley leaves, generous drizzle of extra virgin olive oil,a dash of ground cumin or sumac are great options.
Few tips & Suggestions before we start
Use dry chickpeas for creamier hummus- As mentioned above, for this recipe we need soft cooked chickpeas that are easy to process. Chickpeas that soaked overnight and cooked just in time blends easily in a processor.
While cooking the chickpeas, make sure they a bit mushy as it is easier to grind. Even if you are using anned chickpeas you can drain them and simmer in pan of water for 15 minutes.
Peel the chickpea skin for smoother dip– This is an optional step. While peeling or not doesn’t affect the taste of this chickpea dip, the texture is more smooth if you used peeled chickpeas. However peeling chickpeas is quiet a task and I often don’t do it.
Ice cold water for blending– use ice cold water for blending for fluffy hummus. It helps in whipping the chickpeas creamy.
Step by Step Method
Pick, rinse and soak chickpeas in plenty of water for 8-12 hours.
Remove the white froth that accumulates over the soaked chickpeas carefully and then rinse thoroughly. Drain.
Add soaked chickpeas to a pressure cooker base along with four cups water and pinch of salt. Cover and pressure cook for around 12 whistles or 15 minutes over medium flame.
If you prefer you can cook chickpeas directly in a pan of water on stove top until soft.
How to make hummus
To a food processor or high power mixer grinder add peeled garlic, onions if using, 4 tablespoons tahini, and cumin seeds.
Blend until smooth
Add cooked chickpeas, cold water, lemon juice and required salt.
Blend until smooth. Now as you can see the hummus is very thick.
Add more water and blend for good 3 minutes for creamier and light dip.
Transfer to a bowl and garnish with sumac, extra virgin olive oil, parsley and a dash of sea salt.
Serve hummus as required. Keep refrigerated until serving.
As dip in mezze spread.
Use as side dish or dip for falafel or any other kebab or patties.
Non traditional but delicious with pasta.
Spread on toasts.
In salads, wraps and burgers.
Roasted beet humus- roast 1 small beetroot in skillet or oven, peel, cube and blend with other ingredients.
With avocado- add 1 small ripe sliced avocado with other ingredients
With pesto- Add 1/2 cup pesto sauce with other ingredients and blend.
I hope you will try this hummus recipe and enjoy as much as we did. P
Classic Hummus Recipe
1 CUP = 250 ml
For cooking chickpeas
- 1 cup dried white chickpeas garbanzo beans, kabuli chana
- 4 cups water for cooking more for soaking dried chickpeas
- pinch of salt
Other ingredients for hummus
- 1/2 cup ice cold water
- 4 garlic cloves, peeled
- 4 tablespoons tahini or sesme seeds
- 1 small onion optional
- 1/2 teaspoon cumin seeds
- 3 tablespoons olive oil
- finely chopped parsley as needed
- sumac or paprika few pinches
- Pick, rinse and soak chickpeas in plenty of water for 8-12 hours.
- Remove the white froth that accumulates over the soaked chickpeas carefully and then rinse thoroughly. Drain.
- Add soaked chickpeas to a pressure cooker base along with four cups water and pinch of salt. Cover and pressure cook for around 12 whistles or 15 minutes over medium flame.
- If you prefer you can cook chickpeas directly in a pan of water on stove top until soft.
How to make hummus
- To a food processor or high power mixer grinder add peeled garlic, onions if using, 4 tablespoons tahini, and cumin seeds.
- Blend until smooth
- Add cooked chickpeas, cold water, lemon juice and required salt.
- Blend until smooth. Now as you can see the hummus is very thick.
- Add more water and blend for good 3 minutes for creamier and light dip.
- Transfer to a bowl and garnish with sumac, extra virgin olive oil, parsley and a dash of sea salt.
- Serve hummus as required. Keep refrigerated until serving.
- Use dry chickpeas for creamier hummus.
- Peel the chickpea skin for smoother dip.
- You can double the recipe.