This deliciously creamy homemade Hummus is super simple to make. No need for soaking beans overnight - just grab a few simple ingredients and your food processor, and you can pull together this tasty Mediterranean snack.
Prep Time15 minutesminutes
Cook Time15 minutesminutes
Additional Time30 minutesminutes
Total Time1 hourhour
215 oz cans garbanzo beans (chickpeas), drained and rinsed well
⅓cuphot water *may be needed for helping thin out the hummus
high quality olive oil, optional topping
smoked paprika, optional topping
In a medium pot, add drained and rinsed garbanzo beans. Cover with 3 cups of water and allow to come to a simmer over medium heat. Add the baking soda and stir. Reduce heat to medium-low and allow to gently simmer for 10-15 minutes. Remove pot from heat. Drain and rinse beans to stop the cooking.
Once water has cooled off beans, using hands, gently rub garbanzo beans between the palms helping to remove the skin from the beans. Place on a dry paper towel on a flat surface. Once all beans have been skinned, cover with a separate paper towel and swirl the beans to help remove any additional excess skin.
Add beans to a food processor. Add garlic and pulse several times until the beans have a more powdery consistency.
Next, add the salt, tahini, ice cubes, and lemon juice. Run the food processor for about 5 minutes, scraping down the sides several times during the process. Add one tablespoon hot water at a time, to help thin the hummus until it reaches the desired consistency.
Chill in the refrigerator for at least 30 minutes, until ready to serve. Top with a tablespoon of olive oil and sprinkle with smoked paprika. Serve with your favorite veggies, or pita chips!
How Much Hummus? This recipe can serve 6 - 8, but if that’s more than you need, you can definitely cut the recipe in half for a smaller batch.
Chickpea Skins: I used a shallow sheet pan covered with paper towels to place the reskinned beans on. This made it easier to roll any excess skin off! However, I have also skipped removing the skins in a rush and I personally don't mind it with the skins.
Hot Water: About 1/4 cup of hot water will help you a really nice creamy consistency to the hummus.
Tahini: You can often find tahini in the international foods aisle, with Mediterranean ingredients or kosher ingredients. It can also be ordered online, of course!
Garlic: Feel free to add an additional garlic clove or two to this dip if you like.
Customize It: This is very customizable, so change up the flavors to suit your taste. Blend in olives, peppers, spicy chilis, and more!
Make Ahead: Since hummus stores well, this is a good appetizer or snack to make ahead of time.
Storing: Leftover hummus should be stored in an airtight container in the refrigerator. It will keep for 5 - 7 days.