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How to Make (The Best) Hummus

Learn how to make hummus from scratch with just 5-ingredients and a few simple steps. Instant Pot and stove top instructions included! Gluten-free, Oil-free, Vegan, Grain-free.
Course Side Dish, Snack
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword best hummus recipe, easy hummus, smooth hummus recipe, vegan hummus recipe
Method Stovetop
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 10 servings
Calories 267kcal
Author Caitlin Shoemaker

Ingredients

  • 12 ounces dried Chickpeas about 2 cups, soaked in water overnight
  • 1 teaspoon Baking Soda
  • 3-5 cloves of Garlic
  • Juice of 1 Lemon
  • 1 1/2 teaspoon 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.

Instructions

  • Soak the Chickpeas: Sort through the dried chickpeas, then place in a large bowl. Cover with water and soak at room temperature (or in the fridge) for 12 to 24 hours. Drain and rinse well.
  • Cook The Chickpeas: Add the chickpeas, garlic, and baking soda to a large pot or instant pot.
    - Instant Pot (recommended): Fill the pot with water until it is 2 to 3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes; let the pressure naturally release for 10 minutes before breaking the seal. (Note: if you soaked your chickpeas for closer to 24 hours, cook for 8 to 10 minutes instead).
    - Stovetop: Cover the beans with water and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 120 minutes, stirring occasionally, until the beans are tender.
  • Peel the Chickpeas: Drain and rinse the cooked beans until no bubbles remain. Pick out the cooked garlic cloves and set aside. To peel the chickpeas, gently “pinch” each bean; the skin should slide off quite easily. Repeat with the remaining beans and discard the outer skin once finished.
  • Chickpea Puree: Add the garlic and 3 cups of the peeled chickpeas to a food processor with an S-blade attachment. Mix the lemon juice and salt together in a small bowl until the salt dissolves. Turn the food processor on and slowly pour the lemon mixture into the processor while it is running; process until the chickpeas are relatively smooth.
  • Make the Hummus: Add 1/4 cup of tahini to the food processor and seal it shut. Turn the food processor on and slowly pour in 1/3 cup of the ice cold water. Let the food processor run for 4 to 5 minutes, to help make the hummus fluffy and smooth (don’t skip this step!). Add in extra tahini and water in 1/4 cup increments, if you would like your spread to be thicker and creamier.
  • Serve: Top the hummus with the remaining peeled chickpeas and any other toppings of choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.

Notes

  • “Ice Cold” Water: 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.
  • Baking soda: cooking the chickpeas in baking soda helps to soften them and make them easier to peel. You cannot taste any baking soda in the final recipe!

Nutrition

Calories: 267kcal | Carbohydrates: 26g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 475mg | Potassium: 412mg | Fiber: 7g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg