Perfect Hummus


Perfect Hummus

Surprisingly enough, Mediterranean was one of the major flavors we enjoyed during our recent vacation to Mexico. We ate at several different restaurants that had great Mediterranean and Middle Eastern food. We were reminded that we hadn’t yet mastered a hummus recipe that was ‘just right’. Problem solved.

Sonja and our friend Laura tinkered with this recipe until they mastered it. They didn’t try reinventing the wheel, but learned that cooking your own chickpeas and using fresh squeezed lemon adds a subtle freshness that makes it so good! Cooking the chickpeas does require forethought – but if you think ahead a little bit it will pay off in flavor. The recipe uses a food processor, which is good because our food processor was feeling a little jaded that the new stand mixer we got for Christmas has been getting so much attention…

Perfect Hummus

What You Need
2 cups cooked chickpeas (about 1 cup dried)
1/4 cup tahini
2 cloves garlic (or less to taste)
1/4 cup olive oil
2 lemons, juiced
1 tablespoon cumin
1/4 teaspoon cayenne
Kosher salt
Fresh ground pepper
1/2 cup water

What To Do

Place about 1 cup (or just prep a whole bag) of dried chickpeas in a bowl and cover with water about 3 inches above the chickpeas. Soak in the fridge overnight or about 8-10 hours.

2  Drain and rinse the soaked chickpeas and place in a pot. Cover with water about 3 inches above the chickpeas. Bring to a boil and then simmer for about 1 hour or more, until tender.

3  In a food processor, add 2 cups of cooked chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of salt, and some fresh ground. Pulse until roughly chopped.

Turn the food processor to on and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more or less water to get the desired consistency. Taste and adjust flavors to your liking.  Enjoy eating the real deal with pita or veggies!

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AlexPerfect Hummus

Comments 26

    1. Post
  1. Tiffany

    Yes, hummus sounds easy to make, but it does take a little trial and error, I love this recipe, and yes, the fresh lemon is important! Lovely photos too

  2. Beth M

    This is pretty close to the recipe that I use and I agree, BEST HUMMUS EVER! It has the best texture, best zing (from the lemon) and just the right amount of “nutty” from the tahini. I could eat buckets of the stuff!

  3. Tara

    Haha…the best Italian food I’ve had was in Mexico. Funny how that goes! I LOVE hummus and I think your recipe sounds wonderful!

  4. Kulsum at JourneyKitchen

    yes yes! this is how a good hummus is to be made. I really feel sad for people who get it wrong because its so easy and its human right to get right hummus in life :-) You might be interested in soemthing called Fatteh hummus on my blog – Its like the father of basic hummus

    P.S. Love the picture

  5. Caramel Wings

    This Hummus is SO GOOD! I make it all the time!! It’s high in Manganese as well as yummy so I always have some in my fridge along with some carrots which I dip into it and snack all day!

  6. Kasey

    I’m a big fan of hummus – made from scratch, it’s always better than store-bought. What an adorable blog you have! I’ll be back.

  7. Vegolicious

    I love hummus! Yours looks amazing and so much better than anything you could buy in a store.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

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