I’ve shared my recipe for Sriracha hummus here before, but for a more versatile traditional hummus recipe this one can’t be beat. Making hummus at home is easy, economical, and fun to do – because you can create whatever flavor profile you want! This very basic recipe has become my favorite though. It’s a great midday snack with pita chips or veggies, but we also use it on wraps, sandwiches, in bowls (like this one), and also alongside eggs, avocados, tomatoes, and feta for a Greek breakfast.
For a long time when making hummus at home I always used canned chickpeas, but now I swear by the dried ones and keep a big jar of them in the cabinet. The difference between the two really is much more noticeable than you’d imagine. You’ll need to soak and boil the dried chickpeas, but these extra steps are simple and totally worth the outcome of a much creamier tastier hummus. After boiling the chickpeas, you’ll want to reserve some of the water. Adding this after all the ingredients are blended allows for you to make the hummus into a creamier consistency without getting a watered down taste. Hummus will firm up in the fridge, so it should be just a little bit runnier than what you actually want before refrigerating it. Of course, everyones preference on this is different, so it may take some playing around with. I’ve really grown to love the simplicty of this recipe, and it’s what I usually make these days. However, it’s also a great base recipe for experimenting with other flavors if you want to get creative!
- 1 Cup dried chickpeas
- 1 Tablespoon baking soda
- 1/2 Cup tahini
- Juice from 1 lemon
- 3 Garlic cloves
- 1/2 Teaspoon cumin
- 1/2 Teaspoon Salt
- Olive Oil
- Wash the chickpeas thoroughly. Then, add them and the baking soda to a bowl to soak overnight. The water should cover them by about half an inch.
- Rinse the chickpeas again in the morning, then soak for another hour or two in fresh water. Rinse another time, then boil the chickpeas in a pot on the stove until they are easily smashed. Mine take 30-45 minutes, but it may depend on the brand you buy.
- Drain the cooked chickpeas, reserving the water. Add the chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor and process until smooth. If the mixture is too thick, add the reserved water until it reaches your desired consistency. *It should be a bit thinner than what you actually want as it will firm up when refrigerated!
- Serve with olive oil drizzled on top and garnish with chopped parsley.