Ever wonder how to make Hummus the RIGHT way? After you try this easy method, you’ll never go back to store-bought again. You only need 5 Ingredients and it’s naturally Gluten-Free, Oil-Free, Vegan, and Healthy!
Ahh, hummus. So many of us love you, but so many of us have also never had “real” hummus.
I recently went on a trip to Israel and am not ashamed to say that I ate hummus every day while I was there. And I was there for 12 days.
To be honest, I was not a huge Hummus fan before my trip. I thought it was okay, but not great. Then I ate “real” hummus and realized that it’s very yummy and magical and why yes, I could see myself eating this every day for the rest of my life.
During my travels, I learned many things. Some of those include that (1) Hummus can be a dip, but is more often a meal. (2) Hummus should not be thick and chunky; good hummus is fluffy, creamy, and silky smooth. (3) You really, really, really just need to get over your laziness and use dried Chickpeas to make your hummus instead of canned, because it is so. dang. worth it.
It’s really not that hard, I promise. I even broke it down into super easy steps for you guys!
Step One: Soak Some Chickpeas
This step is easy, but does require some foresight. Simply add your dried Chickpeas to a large bowl and cover with water — make sure you add enough though, as the beans will double in size as they absorb water.
Step Two: Cook Your Chickpeas
Drain and rinse your chickpeas (do not use the same soaking liquid), then place them in a large pot or pressure cooker and cover with water. You’re also going to add in 3-5 cloves of Garlic (because cooked Garlic > raw Garlic), and some Baking Soda, which helps to loosen the “skin” of the beans and makes them easier to peel.
Step Three: Peel the Chickpeas (seriously, just do it)
I know, I know. You don’t want to peel your Chickpeas. You probably didn’t even know that there was a part of a Chickpea that could be peeled! But our Garbanzo Beans are different than Middle Eastern ones, and you need to peel your Chickpeas if you want smooth hummus. The Baking Soda hack makes it pretty easy – most of the skins should just slide right off, but if not, just gently “pinch” each bean between your fingers. And don’t forget the cooked Garlic Cloves! If you’re determined (and have a good soundtrack going), you can easily get this done in ~20 minutes.
Step Four: Make a Chickpea Puree
Add the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Then, you’re going to slowly pour in a mixture of Lemon Juice and Salt into the processor while it is running – this will help turn the Chickpeas into a puree.
Step Five: Tahini + ICE COLD Water
Hummus is not Hummus if there’s no Tahini. And the Tahini quality matters too – it should be smooth and runny. Generally speaking, the less English on the bottle, the better 😉
After you add the Tahini to the Food Processor, you’re going to blend it with the Chickpea Puree while pouring in Ice Cold Water (!!!) into the Food Processor. This reacts with the fat in the Tahini and helps make the Hummus light and fluffy. You’re also going to blend the Hummus for around 5 minutes, so everything gets well emulsified and incorporated.
Step 6: Top and Enjoy!
Spread your Hummus onto a plate (bonus points if it’s still warm), and top with whatever you’d like. Traditionally, Hummus is topped with Olive Oil and a few whole Chickpeas. However, you can also add some Smoked Paprika, Cumin, Za’atar, Sauteed Mushrooms, Tahini Sauce, and/or fresh Herbs! Anything goes here — it is your hummus, after all.
Don’t forget the fresh Pita though! You can also be a next-level hummus eater and use slices of raw Onion. (I’ve tried it, it’s actually quite tasty!)
A Few Final Thoughts:
- There are quite a few ways to make hummus, but this is the method that I’ll be sticking with. I’ve done some pretty extensive research and interviewed quite a few people — special thanks to Noam and Bentzi for your tips!
- I would definitely recommend “processing” your hummus for the full 5 minutes to make sure it’s nice and fluffy. However, I’ve been told if you blend it for too long, it spoils faster. I’m not sure how true that is because it never lasts over 5 days here, but you’ve been warned 😉
If you’re looking for some other Vegan Dip recipes, you’ll also love this Best Ever Vegan Spinach Dip and this Healthy Buffalo “Chicken” Dip! Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂Print
Ever wondered how to make hummus the RIGHT way? After you try this easy method, you’ll never go back to store-bought again. Plus it’s naturally gluten-free, oil-free, vegan, and healthy!
- 12 oz dried Chickpeas (about 2 cups), soaked in water overnight
- 1 tsp Baking Soda
- 3–5 cloves of Garlic
- Juice of 1 Lemon
- 1 1/2 tsp Kosher Salt
- 1/4 –3/4 cup Tahini (based on preference)
- 1 cup Ice Cold Water*, divided
- Optional Toppings: Olive Oil, Cumin, Smoked Paprika, Za’atar, etc.
- Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.
- Cook The Chickpeas with 3-5 cloves of raw Garlic (according to preference) and the Baking Soda (this softens them and makes them easier to peel).
- INSTANT POT: (recommended) Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10-12 minutes; let the pressure naturally release for 10 minutes before breaking the seal.
- STOVETOP: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender.
- Peel the Chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.
- Make a Chickpea Puree by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.
- Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).
- Serve with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.
- As this recipe requires very few ingredients, try to use the highest quality possible.
- To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes, or stick a glass of water in the freezer for ~ 10 minutes.
- Your Tahini should be smooth and runny — not a thick paste. Generally speaking, the less English on the bottle, the better. However, I also like and recommend both Soom Foods and Pepperwood Organics.
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