Homemade hummus

Name: Homemade hummus
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: Goya Dried Chickpeas one bag; 4 tablespoon, Baking soda; As needed Ice cold Water; 5tablespoons Fresh lemon juice; 1 cup Tahini; 5 cloves Garlic; 2 tablespoons Salt; For serving Olive oil; Zatar or paprika for serving

4 steps

Prep:45minCook:35min

This is my recipe for the the perfect, delicious and easy to make homemade hummus, after years of being away from home and buying all different hummus brands I finally found a good way to make my favourite hummus this recipe won’t disappoint you. After boiling the chickpeas try to get rid of as much skin as you can (optional)

Updated at: Thu, 17 Aug 2023 07:01:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories385.4 kcal (19%)

Total Fat18.5 g (26%)

Carbs42.9 g (17%)

Sugars6.5 g (7%)

Protein16.5 g (33%)

Sodium2990.2 mg (150%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 bagDried Chickpeas

4 tablespoonBaking soda

Water

As needed, Ice cold

5 tablespoonsFresh lemon juice

1 cuptahini

5cloves garlic

2 tablespoonssalt

Olive oil

For serving

Zatar

or paprika, for serving

Instructions

Step 1

1. The night before, put the chickpeas in a large pot, cover them with cold water, and leave them to soak overnight.

Lid

Pot

Dried Chickpeas1 bag

Step 2

2. The next day, drain the water, Place a medium saucepan over high heat and add new and fresh water and bring to a boil. Add the chickpeas and baking soda and let cook for 35 minutes (sometimes even longer) skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 35 minutes, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb, almost but not quite mushy.

CooktopHeat

Spoon

Dried Chickpeas1 bag

Step 3

3. Drain the chickpeas. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the food processor sill running, add the tahini paste, lemon juice, garlic, and salt. Finally, slowly drizzle in the ice water and allow it to mix for about 5-7 minutes or until you get a very smooth and creamy paste.

Strainer

Food ProcessorMix

tahini1 cup

Step 4

4. Transfer the hummus to a container, and let it rest for about 30 minutes. If not using rightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of olive oil and paprika (remember to always sprinkle the paprika or any other seasoning powder before the olive oil) This hummus will keep in the refrigerator for up to 5 days

Notes

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