You have likely tried several varieties of premade hummus recipe from the grocery store and have probably wondered why it is generally not as good as the fresh stuff at a restaurant. There are a couple of reasons for this. First off, most things are better fresh, right? Secondly, most of the hummus you find in the store has added preservatives in order to give it a longer shelf life. Often, this is accomplished with citric acid and too much of it can give your hummus a slightly unpleasant and tangy aftertaste.
Other than the preservatives, there are a few other disadvantages to hummus bought from the grocery store:
Cost
Hummus bought from the store can be cost-prohibitive. There is no need for it to be a high-cost item when it contains just a few, simple ingredients. By making it at home, the only ingredient you might have to pay a premium for is tahini. By shopping at a store that caters to a Middle Eastern clientele, you can generally find large jars of quality tahini for a reasonable price and that should last for a long time. Home made hummus does not have to be expensive to prepare.
Inauthentic ingredients
Often, with hummus that you pick up at the store, there may be little regard for providing customers with a product that is made from an authentic hummus recipe. You may find it has ingredients like canola oil. This kind of oil does not belong in true hummus. It is also not as good for you as olive oil. For the best hummus, making an authentic, healthy hummus recipe at home is better for your body as well as your tastebuds.
A good and simple hummus recipe could make it so you never have to buy storebought hummus again.
It is too bad that it is so difficult to make quality hummus at home.
Just kidding, it is incredibly fast and easy.
Before we go any further, let’s make sure you have everything that you will need to make this authentic hummus recipe. Here is everything you need to make wonderful homemade hummus:
- A blender or food processor
- 1 (15 oz) can of chickpeas or 1 1/2 cups of homecooked chickpeas
- Tahini
- A lemon
- 1-2 cloves of garlic
- Salt
- Baking soda
- Some good olive oil
- Paprika
- Fresh parsley (optional)
- A knife
- A mixing spatula
We will get into the specifics of proportions and preparation soon, but first, let us get into part of the interesting history behind hummus.
The History of Hummus
There is much debate as to where hummus originally derives from. The possibilities include such regions as Egypt, Lebanon, Turkey, Israel, and Syria, but there is no commonly accepted de facto choice aside from it being broadly Middle Eastern.
In ancient literature, there is reportedly many instances of mentions of hummus or something like it that helps us understand just how far back the classic dish goes. A medieval Arabic cookbook from the 14th century has eleven hummus recipes for something close to our idea of hummus. It is widely circulated that there are texts where Socrates and Plato extol the nutritional virtues of hummus. These exact references, however, were not locatable for this article. There is even a verse from the Old Testament about dipping bread into vinegar, whose original Hebrew translation points to the possibility of an ancient form of chickpea dip possibly similar to hummus.
With all of this conflicting information, it is currently impossible to say for sure where hummus originated and how far back it goes. What can be agreed upon, however, is that it is a dish that is beloved and ubiquitous around the world.
A Few Key Points Before We Begin
Aquafaba?
Aquafaba is the thick liquid that develops from the water that chickpeas are canned in. Like most people, you probably just drain your chickpeas and pour this liquid down the sink. No more! The liquid helps to make your hummus extra smooth and provides it with an even fuller flavor. It can also be used in other things besides just hummus. For instance, it is often used as a binder in vegan recipes to act as an egg replacement. It can even be whipped up and used for things like egg-free meringues! If you are using chickpeas that you have cooked at home, you can use some of this liquid instead. It will do the job, but will not have quite the same effect.
How baking soda helps with your chickpeas
Boiling chickpeas with water and a bit of baking soda gives you chickpeas that are very soft and beginning to break down with their skins falling off. This helps them blend easily and provides you with a very smooth hummus. The reason for this is that the baking soda raises the pH balance of the chickpeas. We don’t know the specifics behind how that relates to softer chickpeas, but the proof is in the results.
Using a slow cooker or an instant pot
If you are using dry chickpeas instead of canned, you can get them ready for this authentic hummus recipe by adding some water and following the manufacturer’s directions for your device from there. Once your chickpeas are ready to go, you can even save time on clean up by making your hummus with a hand blender in the device. Yes, you can actually make a slow cooker or instant pot hummus!
Simple Hummus Recipe
- 1 (15 oz) can of chickpeas or 1 1/2 cups of home cooked chickpeas
- 1/4 cup tahini
- 1/2 teaspoon baking soda
- 1/4 cup fresh lemon juice from 1 to 2 lemons
- 1 to 2 minced cloves of garlic, depending on size of cloves and how garlicky you prefer
- 1/2 teaspoon salt
- 1/2 cup of tahini
- 2 to 4 tablespoons of ice water, aquafaba, or chickpea cooking water (add more as needed)
- 2 tablespoons olive oil (with more reserved for garnishing)
- 1 teaspoon of smoked paprika
- 1 to 2 tablespoons of chopped parsley
Directions
1. Drain your canned or homecooked chickpeas, reserving some of the aquafaba or cooking water.
2. Add 2 cups of water to a saucepan as well as the chickpeas and the baking soda. Bring to a boil and then bring the heat down to a simmer for 20 minutes. Drain and let cool for a few minutes.
3. While the chickpeas are cooling, combine the tahini, lemon juice, garlic and salt in a food processor or blender. Blend or process for 30 seconds to a minute. Use your spatula to scrape the sides and to incorporate what may be sticking to the sides back into the whole. Blend for another 30 seconds until smooth.
4. Add half the chickpeas and aquafaba (or ice water) to the tahini mixture in the food processor or blender. Blend or process for a minute and then scrape the sides to incorporate. Blend or process again until smooth.
5. Add remaining chickpeas and olive oil. Repeat the blending and scraping process until very smooth. If not the desired consistency, add more ice water or aquafaba a couple tablespoons at a time until the preferred consistency is achieved.
6. Taste your hummus and if more salt is desired, add more a pinch at a time and blend again to incorporate.
7. Remove hummus from the device by using your spatula. Empty into a serving bowl and utilize the spatula to smooth the top layer to the desired aesthetic.
8. Prepare for presentation by garnishing the top with the chopped parsley, sprinkling it with the paprika, and drizzling the hummus with the olive oil.
9. Serve.
Nutritional value
The nutritional value listed is just an estimate.
Serving Size 1/4 cup:
- Calories 190
- Protein 6g
- Carbohydrate 18g
- Dietary Fiber 5g
- Total Sugars 3g
- Total Fat 11g
- Saturated Fat 2g
- Cholesterol 0mg
Frequently Asked Questions About Hummus
Hummus is an extremely versatile dip that works well with a wide variety of foods. Common foods to dip into hummus include raw or cooked vegetables such as carrots, red or yellow peppers, mushrooms, cherry tomatoes and celery sticks. Pita or other kinds of bread are typically dipped into hummus. All sorts of crackers and chips work great as dippers with it too!
If you are wondering what to serve with this homemade hummus recipe, do not fret! There are plenty of dishes that pair extremely well with hummus. One classic pairing is to serve hummus as part of a Mediterranean vegetarian feast with items like falafel, baba ganoush, dolma, feta cheese, olives, tabbouleh and pita bread. If you would like there to be some meat on your plate, it also goes well with lamb, chicken and beef dishes. You can use hummus as the primary protein in a sandwich or as a complement to the meat in a gyro. When combined with bread, you get a complete protein, so you could just serve hummus and pita alone as a nutritious and light meal. You can serve homemade hummus with just about anything!
Well, you cannot make hummus without chickpeas, so it is only right to say that the most important ingredient in hummus is chickpeas. The word hummus literally means chickpea. You can use all kinds of chickpeas whether they are canned or soaked at home and get quality hummus. You do, however, need to get some good tahini to have an authentic hummus recipe.
The best hummus actually has so few ingredients that it is ideal to use quality versions of all of them. With only a handful of individual components, there is nowhere for poor quality to hide. Fresh lemon, fresh garlic, quality tahini, good olive oil and nice paprika. It all makes a difference with your homemade hummus recipe. While making a hummus recipe is simple, having good quality ingredients will really elevate it.
Making Homemade Hummus A Staple
We hope you find this easy hummus recipe to be a winner and one that you come back to time and again. Homemade hummus just simply tastes better than what you will find in a grocery store. You might even find that you prefer it to what you are served in some restaurants!
