How to make hummus from scratch | Hummus with seeds
Learn how to make extra-smooth hummus from scratch with dried chickpeas, tahini, and lemon. This easy homemade dip is topped with lightly toasted mixed seeds for a little crunch.
Ingredients
- 250 g chickpeas dry, soaked overnight
- ½ lemon juice only
- 4 Tbsp tahini paste
- 3 cloves garlic
- 3 Tbsp olive oil
- sea salt to taste
- ½ tsp cumin ground
- 3 Tbsp mixed seeds pine nuts, chia, sunflower, pepitas, sesame, and flax
- ½ tsp baking soda
Instructions
- Soak the chickpeas in water the night before you want to make this hummus.
- Fill a large pot with water and add the soaked and drained chickpeas. Add 1/2 tsp baking soda to the water.
- Boil the chickpeas until tender, about 1 hour.
- Drain the chickpeas and fill the pot with cold water. Start stirring and gently massaging the chickpeas to loosen their peels. Drain and refill, repeating 5-6 times until most of the peels are off.
- Add all the ingredients except the seeds and oil to your food processor and blend until smooth. Add a little ice-cold water to make it as smooth as you like.
- Process on high speed for 5 minutes until the hummus is extra-smooth.
- Lightly toast the seeds in a small pan.
- Drizzle the hummus with olive oil.
- Scatter the toasted seeds on top of the hummus.
Notes
Add the baking soda to the cooking water, not to the blend, and peel the cooked chickpeas for the silkiest result. Store leftover hummus in an airtight container in the fridge for up to 4 days; drizzle with a little olive oil before serving.