Homemade Hummus

  • Yield : 3 1/2 to 4 cups
  • Prep Time : 10m
  • Cook Time : 50m
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Nutritional Info

This information is per serving.

  • Calories

    138 calorie
  • Fat

    10 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    0 milligrams
  • Sodium

    413 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    3 grams
  • Protein

    5 grams
  • Sugar

    2 grams


  • 1 cup dried chickpeas
  • 1 tablespoon baking soda
  • 1/2 cup tahini (sesame paste), well stirred
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic
  • Juice of 2 lemons
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika, plus more for sprinkling
  • Kosher salt
  • Pita bread and/or vegetable sticks, for serving


Step 1

Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.

Step 2

Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.

Step 3

Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.

Step 4

Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.

Step 5

Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

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