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Homemade Creamy Hummus from Scratch photo

Creamy Hummus from Scratch

This Creamy Hummus is SO EASY! With zesty lemon and garlic, it’s a healthy dip that’s sure to impress!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 1 cup dried chickpeas
  • 1 teaspoon baking soda
  • 6 cups water for soaking
  • 1 jar Soom brand tahini (11 ounces)
  • 1/4 cup freshly squeezed lemon juice
  • 3-4 cloves garlic crushed and chopped
  • 1-1 teaspoons kosher salt
  • 6 tablespoons ice water
  • to taste extra virgin olive oil to serve
  • to taste pepitas to serve

Equipment

  • Large Bowl
  • Colander
  • Food processor
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

Method:
  1. Step 1: Soak the Chickpeas - Start by placing the dried chickpeas in a large bowl. Add baking soda and cover them with 6 cups of water. Let them soak overnight or for at least 8 hours.
  2. Step 2: Cook the Chickpeas - After soaking, drain and rinse the chickpeas. In a large pot, combine the soaked chickpeas with fresh water (enough to cover them) and bring to a boil. Reduce the heat and simmer for about 1 hour or until the chickpeas are tender. Drain and let cool.
  3. Step 3: Blend the Ingredients - In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, and salt. Pulse until the mixture is smooth.
  4. Step 4: Add Ice Water - With the food processor running, slowly add the ice water, one tablespoon at a time. Blend until the hummus is light and fluffy.
  5. Step 5: Taste and Adjust - Taste your hummus and adjust the seasoning as needed.
  6. Step 6: Serve - Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with pepitas for a delightful crunch.

Notes

  • Soak the chickpeas long enough to ensure they are soft.
  • Don’t skip the ice water—this is key to creaminess.
  • Adjust the garlic based on your preference; raw garlic can be potent.