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The Best Homemade Hummus Recipe

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4.3 from 3 reviews

This homemade hummus recipe delivers a creamy, smooth, and flavorful dip made from soaked and cooked chickpeas blended with tahini, fresh lemon juice, garlic, and cumin. Finished with a zesty fried lemon-garlic oil topping and garnished with parsley and paprika, it's perfect for pairing with warm pita or lavash bread.

Ingredients

Chickpeas

  • 8 ounces (227 g) dried chickpeas (about 1 cup + 2 tbsp)
  • 1 teaspoon baking soda, divided
  • 1 teaspoon Diamond Crystal kosher salt (plus more as needed)
  • 6 cups (1.4 L) water for cooking

Hummus Base

  • ¾ cup (~185 g) good-quality tahini
  • 6 tablespoons freshly squeezed lemon juice (plus more to taste)
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin (plus more to taste)
  • Freshly cracked black pepper, to taste
  • 6 to 10 tablespoons (90 to 150 mL) ice water

Fried Lemon-Garlic Topping

  • ⅓ cup (75 g) good-quality extra virgin olive oil
  • 5 large cloves garlic, thinly sliced
  • 4 to 6 strips of lemon peel (about 2 inches long, avoid white pith)
  • Flaky sea salt or kosher salt, for sprinkling
  • 1 handful flat-leaf parsley, chopped
  • Paprika or Aleppo pepper (or sumac), for garnish
  • Warm pita or lavash bread, for serving

Instructions

  1. Soak the Chickpeas: Place the dried chickpeas in a large bowl. Cover them with cold water and add ½ teaspoon of baking soda. Soak the chickpeas for at least 8 hours or overnight. After soaking, drain and rinse thoroughly.
  2. Cook the Chickpeas: Transfer the drained chickpeas to a medium saucepan. Add the remaining ½ teaspoon baking soda and 6 cups (1.4 L) of water. Bring to a boil over medium-high heat. Cover and reduce the heat to maintain a rapid simmer. Cook for 30 minutes, then uncover, add 1 teaspoon kosher salt, and cook for another 10 to 15 minutes until chickpeas are very soft and mash easily. Drain well.
  3. Puree the Chickpeas: Place the cooked chickpeas into a food processor. Blend for 1 to 2 minutes until you achieve a smooth puree, scraping down the sides to ensure even blending.
  4. Add the Flavorings: To the pureed chickpeas, add tahini, lemon juice, chopped garlic, ground cumin, 1 heaping teaspoon kosher salt, and black pepper to taste. Blend while streaming in ice water, one tablespoon at a time, until the hummus reaches a smooth and creamy consistency. Taste and adjust seasoning with additional salt, garlic, cumin, or lemon juice as desired.
  5. Prepare the Fried Lemon-Garlic Topping: Place a fine-mesh sieve over a bowl. Heat olive oil in a medium frying pan over medium heat until warm. Add thinly sliced garlic and cook for 2 to 2½ minutes, stirring frequently, until the garlic turns just golden (avoid browning). Add lemon peel strips and cook for another 30 seconds while stirring. Remove from heat, pour the mixture through the sieve to separate the oil, reserving the oil in the bowl. Transfer garlic and lemon zest to a plate and sprinkle with flaky sea salt.
  6. Assemble and Serve: Transfer the hummus to a shallow bowl. Use the back of a spoon to create waves or a well in the center. Drizzle the reserved flavored olive oil into the ridges or well. Top with the fried garlic and lemon zest mixture, sprinkle chopped parsley and paprika or Aleppo pepper. Serve with warm pita or lavash bread for dipping.

Notes

  • Soaking the chickpeas overnight makes them softer and easier to cook, resulting in a creamier hummus.
  • Chopping the garlic finely before adding to the hummus ensures even garlic flavor without overpowering bites.
  • Diamond Crystal kosher salt is preferred for its texture and flavor, but other kosher salts can be substituted. Adjust salt amounts accordingly.
  • Be careful not to brown the garlic in the frying step to avoid bitterness.
  • Lemon peel should be peeled lightly to avoid the bitter white pith underneath.

Find it online: https://miracooking.com/the-best-homemade-hummus-recipe/