How to Make Hummus

Hummus is a classic Middle Eastern dip that's enjoying renewed popularity. If you'd like to make your own, decide if you have time to soak and boil dried chickpeas. To make the hummus from scratch, blend your soaked chickpeas with garlic, tahini, and seasonings. For a quicker version, drain canned chickpeas and blend them with the garlic, tahini, and lemon juice. Drizzle your hummus with olive oil and serve it with pita or raw vegetables.

EditIngredients

EditHummus from Scratch^[1]

• 1 cup (200 g) of dried chickpeas
• 1 1/2 teaspoons (9 g) of baking soda
• Water, as needed
• 1 medium clove garlic
• 1/2 cup (112 g) of tahini
• 1/2 teaspoon (2.5 g) of kosher salt, or more as needed
• of fresh lemon juice, or more as needed
• Extra-virgin olive oil, for serving
• Ground sumac or paprika, for serving

Makes 2 1/2 cups (615 g) of hummus

EditQuick Hummus^[2]

• 1 15-ounce (425 g) can of chickpeas
• of extra-virgin olive oil
• of tahini
• of lemon juice, plus more as needed
• 1 small clove of garlic
• 1 teaspoon (5.5 g) of salt
• 1/2 teaspoon (1 g) of finely ground black pepper

Makes 1 1/3 cups (327 g) of hummus

EditSteps

EditHummus from Scratch

1. Cover the chickpeas with 2 in (5 cm) of water and soak them overnight. Put 1 cup (200 g) of dried chickpeas into a large bowl and pour in enough water to cover them by at least . Keep the chickpeas out and room temperature overnight to soak.
   
   
   • If you're short on time, put the chickpeas in pot and cover them with boiling water. Soak the chickpeas in the hot water for 1 hour.
2. Drain and dry the chickpeas. Put a colander in the sink and pour the soaked chickpeas into it. Then use paper towels or a clean kitchen towel to pat the chickpeas dry.
   
   
   
3. Mix the chickpeas with baking soda and cook them for 3 minutes. Put the chickpeas into a large pot and scatter 1 1/2 teaspoons (9 g) of baking soda over them. Stir the chickpeas so they're coated with the baking soda and turn the burner to medium. Cook the chickpeas until they're warmed through.
   
   
   • The baking soda will help the skins slip from the chickpeas, which will make the hummus smooth.
4. Cover the chickpeas with of water and bring it to a boil. Pour in enough water to cover the chickpeas and turn the burner up to high. Heat the chickpeas until the water begins to boil.
   
   
5. Simmer the chickpeas for 45 to 60 minutes over medium-low heat. Turn the burner down so the water bubbles gently. Let the chickpeas cook uncovered until they're soft.
   
   
   
   • Since boiling time will depend on your chickpeas, you may need to cook them longer until they're soft.
6. Turn off the burner and scoop away the loose chickpea skins. Stir the chickpeas well to loosen the skins. Then use a slotted spoon to scoop away and discard the loose skins that float to the top of the water.
   
   
   • You can stir the chickpeas again to get more of the skins to float to the top.
7. Drain the chickpeas and reserve of the cooking water. Set a fine mesh strainer over a large bowl and pour the chickpeas into it. Use your fingers to rub the chickpeas and the remaining skins. Set aside of the water in the bowl and refrigerate it for at least 2 hours.
   
   
   
   • Discard the extra cooking water.
   • You should have 2 cups (400 g) of cooked chickpeas in the strainer. If you have more than this, use them in another recipe.
8. Blend the garlic and chickpeas for 3 to 4 minutes. Put the drained chickpeas into a blender or food processor and add 1 clove of garlic. Place the lid on the blender and combine the ingredients until the chickpeas are smooth.
   
   
   • The chickpeas should be very thick like a firm paste.
9. Blend in the tahini, salt, juice, and reserved chickpea liquid. Add 1/2 cup (112 g) of tahini, 1/2 teaspoon (2.5 g) of kosher salt, and of fresh lemon juice. Blend the hummus until it's smooth and add of the reserved chickpea liquid at time.
   
   
   • The hummus should be smooth and lightened in texture.
   • You may not need all of the reserved chickpea liquid.
10. Taste and serve the hummus. Add more salt, pepper, and lemon juice according to your taste. Then spoon the hummus onto a serving plate and drizzle extra-virgin olive oil on top. Sprinkle a little ground sumac or paprika over the hummus and serve it with pita and raw vegetables.
    
    
    
    • Refrigerate the leftover hummus in an airtight container for up to 1 week.

EditQuick Hummus

1. Drain and rinse 1 can of chickpeas. Set a fine mesh strainer over a bowl and open a 15-ounce (425 g) can of chickpeas. Pour the chickpeas into the strainer so the liquid drains into the bowl. Set the bowl aside and run cold water over the chickpeas to rinse them.
   
   
2. Put the chickpeas in a food processor with oil, tahini, juice, and garlic. Transfer the rinsed chickpeas to a food processor and pour in of extra-virgin olive oil and of lemon juice. Add of tahini and 1 small clove of garlic.
   
   
   
   • If you don't have cloves of garlic, substitute 1 teaspoon (3 g) of minced garlic.
3. Blend the ingredients for 3 to 5 minutes. Put the lid on the food processor and blend the ingredients until they combine. Keep blending until the chickpeas become completely smooth.
   
   
   • You may need to stop and scrape down the sides of the food processor occasionally.
4. Add the salt and pepper and taste the hummus. Add 1 teaspoon (5.5 g) of salt and 1/2 teaspoon (1 g) of finely ground black pepper. Pulse the hummus to incorporate the seasoning and then taste the hummus. Adjust the flavor and texture according to your taste.
   
   
   • For example, if you want thinner hummus, add a few spoonfuls of the liquid you drained from the can of chickpeas.
   • For a brighter tasting hummus, add more fresh lemon juice or blend in some chopped preserved lemons.
5. Serve the quick hummus. Spoon the hummus into a serving bowl and consider drizzling the top with some extra-virgin olive oil. For a quick garnish, sprinkle a little paprika or cumin over the hummus. Set out pita bread or chips and raw vegetables to dip into the hummus.
   
   
   
   • Cover and refrigerate leftover hummus for up to 1 week.

EditWays to Eat Hummus and Recipes

Ways To Eat Hummus

Fun Hummus Recipe Ideas

EditTips

• If you don't want to use tahini, substitute an equal amount of your favorite nut butter, sesame oil, or Greek yogurt.^[3]
• For a flavored hummus, blend in roasted vegetables or olives.^[4]
• To add a little texture, stir chopped and toasted walnuts, almonds, or pine nuts into the hummus just before serving.^[5]
• Experiment with the flavors you like. Try adding cumin, sumac, harissa, or sriracha sauce.^[6]

EditThings You'll Need

EditHummus from Scratch

• Measuring cups and spoons
• Large bowl
• Colander
• Large pot
• Spoon
• Slotted spoon
• Fine mesh strainer
• Blender or food processor
• Serving platter

EditQuick Hummus

• Measuring cups and spoons
• Can opener
• Fine mesh strainer
• Bowl
• Blender
• Serving bowl
• Spoon

EditRelated wikiHows

• Make Low Fat Hummus
• Cook Black Beans (Frijoles Negros)
• Make Red Kidney Bean Hummus
• Make Mint and Parsley Hummus
• Make Raw Hummus

EditReferences

EditQuick Summary

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