Description
This recipe for the Best Homemade Hummus guides you through soaking and cooking dried chickpeas to achieve a creamy, smooth texture. Enhanced with tahini, fresh lemon juice, garlic, and cumin, this classic Middle Eastern dip is finished with a flavorful topping of fried garlic and lemon zest in olive oil, fresh parsley, and a sprinkle of paprika or sumac. Ideal for dipping or spreading, this homemade hummus is fresh, authentic, and packed with rich, savory flavors.
Ingredients
Scale
Chickpeas
- 8 ounces (227g) dried chickpeas (about 1 cup + 2 tbsp)
- 1 teaspoon baking soda, divided
Hummus Base
- ¾ cup (175-195g) good-quality tahini
- 6 tablespoons freshly squeezed lemon juice, plus more to taste
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin, plus more to taste
- Kosher salt
- Freshly cracked black pepper to taste
- 6 to 10 tablespoons ice water
Topping
- ⅓ cup (80 mL) good-quality extra virgin olive oil
- 5 large garlic cloves, thinly sliced
- 4 to 6 strips of lemon peel, about 2 inches long (avoid white pith)
- Flaky sea salt or kosher salt
- 1 handful flat-leaf parsley, chopped
- Paprika, sumac, or Aleppo pepper flakes to garnish
Instructions
- Soak the chickpeas: Place chickpeas in a large bowl and cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight, then drain and rinse thoroughly.
- Cook the chickpeas: Transfer soaked chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon kosher salt, and continue cooking 10-15 minutes until chickpeas are very soft and can be easily mashed.
- Puree chickpeas: Drain chickpeas well, then place in a food processor. Blend for 1-2 minutes until smooth, scraping down sides as needed to ensure even blending.
- Add flavorings and adjust texture: Add tahini, lemon juice, chopped garlic, cumin, kosher salt (1 heaping teaspoon), and black pepper to the food processor. Blend, and while motor runs, slowly drizzle in ice water, 1 tablespoon at a time. After 6 tablespoons, check texture and add more water if desired until creamy and smooth. Taste and adjust seasoning with additional salt, garlic, cumin, or lemon juice as needed.
- Prepare garlic-lemon topping: Heat olive oil in a medium frying pan over medium heat. When warm, add sliced garlic and cook, stirring frequently, for 2 to 2 ½ minutes until garlic just turns golden. Add lemon peel strips and cook another 30 seconds. Use a slotted spoon to transfer garlic and lemon zest to a plate; sprinkle with flaky sea salt. Reserve the infused oil.
- Serve: Transfer hummus to a large serving plate. Use the back of a spoon to create waves or a well in the center. Spoon garlic-lemon oil into the crevices or well. Top with fried garlic and lemon zest, chopped parsley, and several shakes of paprika, sumac, or Aleppo pepper. Serve immediately or store chilled.
Notes
- Soaking chickpeas overnight softens them and reduces cooking time while improving digestibility.
- Adding baking soda helps soften chickpeas further during soaking and cooking for creamier hummus.
- If you prefer quick-cook chickpeas, canned chickpeas can substitute, but the flavor and texture differ from dried.
- Adjust garlic and lemon levels to taste; more lemon adds brightness while more garlic boosts pungency.
- Keep the olive oil infused with garlic and lemon zest warm but not overheated to preserve delicate flavors in the topping.
- Hummus can be stored covered in the refrigerator for up to 3-4 days, best served chilled or at room temperature.
- Prep Time: 10 minutes (plus 8 hours soaking time)
- Cook Time: 45 minutes
- Category: Dip / Spread
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: homemade hummus, chickpeas, tahini, Middle Eastern dip, garlic lemon hummus, healthy dip, vegan appetizer
