Time: 30 min plus soaking time
Complexity: easily
Servings: 6

To make homemade hummus as creamy, smooth, and delicious as store-bought, you'll need to invest a little more time and make it with dried chickpeas instead of canned—the results are worth it. Plus, this snack is much cheaper. Soak the chickpeas in cold water first, then cook them with a little baking soda until soft. Whisk them with tahini, lemon juice, and spices and serve as a dip for pita bread and vegetables, or use them in sandwiches and on bread. Store any leftover hummus in the refrigerator, brushing it with a thin layer of olive oil.

Ingredients:

• 1 cup dry chickpeas
• 0.5 tsp of soda
• 3/4 tsp salt + more to taste
• 1 tbsp lemon juice
• 0.5 cup tahini
• 2 cloves of garlic (optional)
• 1/4 cup cold water
• Olive oil, for serving
• Finely chopped onion (for topping) or onion wedges (for dipping)
• Chopped parsley, for serving
• Fresh pita, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, hummus, tahini, lemon juice, garlic, parsley, pita

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Preparation:

Step 1
• Place the chickpeas in a medium bowl and add enough water to cover them by 2 inches (5 cm) and soak for 12 hours.
Step 2
• Drain and rinse the chickpeas, and place them in a large saucepan with baking soda and 0.5 teaspoon of salt. Pour water to a level of 2-5 cm above the chickpeas and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chickpeas are very tender, about 2 hours. Drain the chickpeas, let them cool slightly, and then transfer them to a food processor.
Step 3
• Add lemon juice, tahini, 1/4 teaspoon salt, and garlic, if using, and process until very smooth, about 1 minute. With the processor running, sprinkle with water and continue processing for another minute. Taste and adjust the seasoning with salt if needed. Transfer to a serving platter and garnish with finely chopped onion and parsley. Serve with pita bread and onion wedges and enjoy.
Step 4
• Store leftover hummus in an airtight container in the refrigerator, drizzling the surface with a little olive oil.

Votes: 1

Author of the recipe - Molly Yeh is an American blogger and cookbook author.