Looking for an easy homemade hummus recipe that’s packed with flavor? My version includes a secret ingredient that not only adds incredible taste but also eliminates one ingredient I can’t stand in traditional hummus recipes!
Hummus is a classic Middle Eastern dip made from a simple blend of chickpeas, garlic, lemon, olive oil, and tahini. This creamy, rich spread is typically enjoyed with pita bread or other types of flatbreads, making it the perfect appetizer or snack. Hummus is an ancient dish, dating back nearly a thousand years, and is often served as part of a meze — a selection of small plates commonly enjoyed at the beginning of a meal.
This easy homemade hummus recipe is not only delicious but also vegan and gluten-free, making it a healthy option for a variety of dietary preferences. Whether you’re hosting a gathering or just looking for a satisfying snack, this hummus is sure to be a hit!
Why I Skip the ‘Nectar’ and Use Cucumber in My Homemade Hummus
When making hummus, many recipes call for the liquid from cooked chickpeas or, worse, the “nectar” from canned chickpeas. Personally, I find this liquid unpleasant and avoid adding it to my hummus. Instead, for a smooth and creamy texture, I blend fresh cucumber with the chickpeas. This not only adds the perfect amount of moisture but also imparts a subtle, refreshing flavor that complements the richness of the hummus beautifully.
In my opinion, this is one of the best hummus recipes you’ll ever try. If you take one tip away from this recipe, it’s this: skip the chickpea nectar! It’s not only unnecessary but can also ruin the taste and texture of your hummus.
Another important tip: always cook your chickpeas before making hummus. Raw or undercooked chickpeas can cause digestive discomfort and nobody wants that! If you’re using dried chickpeas, be sure to soak them overnight and cook them thoroughly before starting your hummus recipe.
How to Soak Dried Chickpeas for Hummus
If you’re making hummus with dried chickpeas, soaking them first is essential for the perfect texture and flavor. There are two methods to soak chickpeas: the overnight soak and the quick soak.
Overnight Soak:
For the overnight soak, simply place your dried chickpeas in a large pot and cover them with 2-3 inches of water. Cover the pot and let the chickpeas soak for at least 12 hours (overnight is perfect!). When you’re ready to cook, drain and rinse the chickpeas, then add your preferred cooking liquid — whether it’s water, broth, or stock.
Quick Soak:
If you’re short on time, the quick soak method works just as well. Place the chickpeas in a large pot and cover them with 2-3 inches of water. Bring the water to a boil over high heat, then remove from the heat and cover the pot. Let the chickpeas soak for 3-4 hours. When ready to cook, drain, rinse, and add the cooking liquid of your choice.
Ingredients in my easy homemade hummus recipe:
1. Chickpeas (Garbanzo Beans)
Chickpeas, also known as garbanzo beans, are the base of this hummus recipe. If you’re using canned chickpeas, be sure to rinse them thoroughly and cook them properly before making the hummus. Allow the chickpeas to cool completely before blending them into your hummus for the best texture.
2. Tahini Paste
Tahini is a paste made from ground sesame seeds and adds a creamy richness to your hummus. While tahini is a traditional ingredient in hummus, I sometimes skip it, especially when cooking for people with nut allergies. The recipe still tastes fantastic without it, so feel free to adjust based on dietary preferences.
3. Garlic and Lemon
For a garlicky and lemony flavor, I add 1 to 2 teaspoons of finely chopped garlic along with the juice and zest of 1 lemon. The garlic gives it a bold kick, while the lemon adds brightness. Feel free to adjust the amount of garlic to suit your taste, especially if you prefer a milder flavor.
4. Cucumber (The Secret Ingredient)
The cucumber is the secret ingredient in my hummus recipe! It adds the perfect amount of moisture and creates an ultra-smooth consistency. The cucumber’s subtle flavor enhances the overall taste of the hummus, making it stand out from traditional recipes. Once you try it this way, you’ll never use the liquid from canned chickpeas again.
5. Olive Oil
A generous drizzle of olive oil gives the hummus its rich texture and a hint of brightness. Olive oil also makes a beautiful garnish for your hummus once it’s ready to serve.
6. Spices: Salt, Paprika, and Red Pepper Flakes
The right balance of spices is crucial for great hummus. I use salt, paprika, and a pinch of red pepper flakes for flavor. Over the years, I’ve found that the perfect amount of salt is essential—too little, and the hummus will be bland; too much, and it’s just salty. Adjust the spices to taste, but don’t skimp on the salt!
Here is my easy homemade hummus recipe:
Easy Homemade Hummus
Equipment
- Food Processor
Ingredients
- 3 Cups Chickpeas 2-15 ounce cans. Cooked, drained, rinsed, and cooled. Reserve 1/4 cup of chickpeas to use as a garnish.
- 1 Lemon Zest and juice
- 3 Tablespoons Tahini Can be omitted if you have concerns over nut allergies
- 3 Tablespoons Olive Oil
- 1-2 Teaspoons Garlic Crushed and chopped. Adjust to taste, 2- teaspoons is very garlicky.
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Paprika
- 1 1/2 Teaspoon Salt
- 1 Cucumber Peeled, seeds removed
Garnishes
- 1/4 Cup Chickpeas
- Drizzle Olive Oil
- Sprinkle Flat Leaf Parsley rough chopped
- Pinch Paprika
Instructions
- Drain and rinse the chickpeas, place in a small pot, cover with fresh water and boil for 20 minutes. Drain, cover with cold water, and let cool, then drain.
- Add the garlic, cucumber, lemon juice and zest to a food processor, puree until smooth
- Add the remaining ingredients and puree until smooth.
- Refrigerate, garnish with a few whole chickpeas, a drizzle of olive oil, a few parsley leaves, and a pinch of paprika. Serve with my warm homemade Pita Bread recipe!
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