How to make hummus from scratch + Tips for the perfect hummus recipe!

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Learn how to make hummus from scratch and make it extra smooth! This is the basic hummus recipe served with toasted mixed seeds on top. 

I am crazy about hummus. CRAZY! It’s my all-time favorite food and I could eat it by the bowl…as I actually do! 🙂

This is my newest hummus recipe, and unlike my previous ones, this time, I made it from scratch. This means no more canned chickpeas!

I will tell you a couple of tricks which you can use to make it extra smooth and boil chickpeas quickly. Hope you’ll give it a try!

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Tip no. 1: Boil chickpeas with a teaspoon of baking soda. This will help the chickpeas boil faster,

Tip no. 2: Always peel chickpeas. This will make your hummus extra-smooth!

Tip no. 3: Add ice-cold water. When processing hummus, add some ice-cold water. This will make your hummus even smoother.

P.S. I LOVE Lebanese cuisine. If you love it too, check out Ottolenghi: The Cookbook. His recipes are truly inspiring!

hummus from scratch-Humus-cu-seminte

5.0 from 4 reviews
How to make hummus from scratch | Hummus with seeds
 
Prep time
Cook time
Total time
 
Learn how to make hummus from scratch and make it turn out extra smooth! This is the basic hummus recipe served with toasted mixed seeds on top.
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4
Ingredients
Instructions
  1. Soak chickpeas in water the night before you want to make this hummus.
  2. Fill a large pot with water and add soaked and drained chickpeas. Add ½ tsp baking soda in the water.
  3. Boil chickpeas until tender (1 hour).
  4. Drain chickpeas and fill the pot with cold water. Start stirring and gently massaging chickpeas. This will take their peels off. Drain and refill. Do this 5-6 times until most of the peels are off.
  5. Add all ingredients, except seeds and oil, in your food processor and blend until smooth. Add a little bit of ice-cold water in order to make it as smooth as you want.
  6. Process on high speed for 5 minutes until hummus is extra-smooth.
  7. Lightly toast seeds in a small pan.
  8. Drizzle with olive oil.
  9. Add seeds on top of hummus.
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About the Author

Ruxandra

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I'm a freelance graphic/web designer, online marketing specialist, and blogger. I have a huge passion for nutrition, design, writing, and helping businesses grow! :)

15 Comments on “How to make hummus from scratch + Tips for the perfect hummus recipe!”

  1. Pingback: Muhammara | Roasted Red Pepper and Walnut Spread

  2. Agnes

    Za’atar works well with hummus as well. For a nice creamy texture I add some ice cold water during the mixing procedure. 🙂

    1. Ruxandra

      I LOVE za’atar! That’s a great tip! I didn’t know about the ice cold water technique but I will definitely give it a try! I like hummus extra-smooth! 🙂

    1. Ruxandra

      Thank you, Cori! That sounds DELICIOUS! What a great idea! Red pesto has sundried tomatoes in it too, right? I think it would be awesome! Will give it a try. 🙂

  3. Abbey

    This looks really great! I can attest that taking the peels off does make a big difference in taste and digestibility.

  4. Robert

    Ruxandra’s recipe is amazing. I combined another suggestion from a website which changed the texture dramatically. Strain some of the water that the chickpeas were boiled in, and pour ½ cup or so in before blending in the food processor. This had a remarkably softer consistency, as the last batch I made hardened after a few days in the fridge. Plus, you are getting the raw flavor of the cook in the mix. I put in a little more oil this time also. This is the best recipe I had ever made at home!!!

  5. Robert

    Okay, I made this just now, and I finally had a reason to buy a food processor. I followed the recipe to the letter – Excellent work madam, this was just great!

  6. Meredith Youngson

    This COULD be the best looking hummus i’ve ever seen. Those seeds!!! Definitely trying your method of taking the peels off- I eat hummus everyday but have never had luck making my own stellar batch!

  7. Jayne

    Looks great! very appetizing. I sometimes add either sour cream or low fat yogurt to make it real creamy. And being Hungarian, it must have some medium strength paprika.

    I serve it as follows:

    Place the hummus into a circle on a plate and place the followings into the middle of the plate (withing the circle):

    small hot peppers
    sliced cucumbers
    scallions
    sliced radishes

    Then I drizzle the olive oil on everything and sprinkle paprika on the hummus only.

    It looks great and appetizing

    The pita bread I cut to triangles, warm it up in the microwave an plac e them outside circle.

    I trust you can include this one in your e-book as a variation

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