My family eats a ridiculous amount of hummus if given the opportunity. The kids in particular will chow down on it in a heartbeat. Given that it’s loaded with fiber and has a pretty good amount of protein for a plant based food, I have minimal objections. It certainly beats them snacking on cookies. Buying it ready made at the store, a cup or two at a time for several dollars each, often with weird additives and preservatives is something I can’t really justify though. It’s too cheap and easy to make at home, and I typically have everything needed in my kitchen already.
There seems to be some debate on the internet regarding the best method of making hummus. Some say use dry chickpeas. Some recipes call for canned. There even seems to be a debate on if whole chickpeas are fine, or if you should remove the skin from each individual chickpea before processing them. This recipe is for dry chickpeas, and sort of involves removing the skins, but I’m not going to advocate picking each skin off one by one. Nah. I’ve got a trick to make that much easier.
Dry chickpeas do take longer, but I think it’s worth it. It just requires a little extra planning. They need about 8 hours, so putting them in a jar the night before you plan to make your hummus works beautifully. I toss them in, cover with water, and leave them on the counter while I sleep. They’ll double in size overnight, so make sure you leave space to account for them. A quart jar is just about perfect for this recipe.
Now, here’s the really cool trick that (in my opinion) completely bypasses the skin on versus skin removal debate. If you soak your chickpeas with a little baking soda, then cook them in the soaking water, the skins will fall off and float to the surface of the cooking water. This bubbles up into a bunch of white, foamy stuff shortly after you add heat, and most of the skins will be in this foam. You can just skim it off with a spoon. It doesn’t look super nice, but after scooping it off, you’ll have perfectly lovely chickpeas that are all ready to become hummus.
Hummus is not, however, made entirely of chickpeas. This recipe calls for a few other things, most notably tahini. I’m all about making things from scratch, and tahini can definitely be made from scratch at home. It’s just sesame seeds ground into a paste, which is a process I’ve effectively explained for something else entirely in my black sesame ice cream recipe. That said, you can also buy ready made tahini at most grocery stores and save yourself the trouble. This recipe is written for ready made tahini, whether that means you bought it that way, or that you’ve made it and it’s ready. Either way will work!
Creamy Homemade Hummus
- 2 cups dry chickpeas
- 3 cups water
- 1 tbsp baking soda
- 1/2 cup tahini
- 1/2 lemon (juiced)
- 1 clove garlic
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/2 tsp smoked paprika (optional, but tasty)
Place dry chickpeas in a quart jar or bowl with at least a 1 quart capacity. Add water and baking soda. This should submerge chickpeas. Cover and leave overnight, or for at least 8 hours.
After chickpeas have soaked, they should have doubled in size. Pour chickpeas, along with baking soda water, into a pot. Do not drain or rinse. The entire contents of the jar or bowl should go into the pot.
Cook on medium heat until soft (around 30-45 minutes). A white, foamy layer should rise to the top starting very quickly in the cooking process. Skim this off with a spoon and discard it. Most of the chickpea skins should be contained in this.
When chickpeas are tender, remove from heat. Strain and rinse, then add cooked chickpeas to your food processor or blender.
Blend chickpeas until smooth.
Add lemon juice, tahini, garlic, salt, and olive oil to blended chickpeas. Blend again until all smooth to create your hummus.
Your hummus will thicken up if it sits for a long time. It it reaches a consistency you don't care for, just add a little water and stir.