How to Make Hummus From Scratch

Updated on April 3, 2018
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Hummus

A Creamy, Silky, and Delicious Spread or Dip

I was new to hummus; it was until recently I made hummus at home. I loved it. Making this spread or dip is straightforward. It took me about 25 minutes to make it from scratch. This hummus came out yummy.

I was excited to learn this hummus recipe because this dish is nutritious and versatile. Chickpeas are an excellent source of protein. They are high in fiber, vitamins, and minerals too. They are rich in antioxidants and carbohydrates. Boiled chickpeas are smooth and delicious.

I used this hummus as a dip for chips. It can also be used as a spread in a sandwich.

Now, let's check out this detailed hummus recipe.

5 stars for Hummus

Cook Time

Cook time: 25 min
Ready in: 25 min
Yields: A bowl of hummus

Ingredients

  • 1 medium size bowl boiled chickpeas, soak chickpeas in water overnight, cook them till soft
  • 2 tbsp tahini, I used home made tahini, can use store-bought also
  • 2-3 tbsp olive oil
  • water, as per requirement, instead you can use boiled chickpea water
  • 1/2 tsp or more salt, or as per taste
  • 1 tbsp lemon juice
  • 1 clove, garlic
  • 2 pinches cumin powder, optional, gives good flavor
  • 1/4 tsp paprika or red chili powder, add more paprika if you want it more spicy

Step-By-Step Instructions and Images for Making Hummus From Scratch

  • Soak chickpeas (garbanzo beans) in water overnight. Cook them adding a little salt and water until they become soft.
  • I cooked them in a pressure cooker up to 4 whistles and simmered for 10 minutes.
  • Strain the excess water. Reserve this water for later use. Keep aside the chickpeas for cooling.
  • Once they are warm, put them in a mixer or blender in batches. Add some reserved water, cumin powder, lemon juice, remaining salt, and chopped garlic.
  • Grind, scraping the sides often and blending. Add another batch of chickpeas and continue grinding and scraping the sides.
  • Once chickpeas are ground to a smooth paste, add tahini and two tablespoons of olive oil. Run the blender once again.
  • Now, you get a creamy and smooth hummus. Taste it. If salt is needed, add and blend together.
  • Transfer the hummus to a bowl. If it is thicker, add some olive oil to adjust the consistency. Blend it with the paste. Hummus should be easy to spread or dip into. Hence, do not keep it too thick.
  • Enjoy eating chips or pita bread with this mild-spicy dip. You can spread it in a sandwich for a change!
  • You can store this hummus fresh for a week in an airtight jar in a refrigerator. Use it as and when you need.

Step one: Soak chickpeas (garbanzo beans) overnight. Cook them with a little salt and water. If cooking in a pressure cooker, cook until 4 whistles and simmer for 10 minutes.
Step one: Soak chickpeas (garbanzo beans) overnight. Cook them with a little salt and water. If cooking in a pressure cooker, cook until 4 whistles and simmer for 10 minutes.
Cooked chickpeas. Strain them. Reserve the water.
Cooked chickpeas. Strain them. Reserve the water.
Step two: Put cooked chickpeas into a mixer jar in small batches. This is mainly to enable the mixer to grind smoothly. Add cumin powder, chopped garlic, lemon juice, salt, and some chickpea water. Grind to get a smooth paste.
Step two: Put cooked chickpeas into a mixer jar in small batches. This is mainly to enable the mixer to grind smoothly. Add cumin powder, chopped garlic, lemon juice, salt, and some chickpea water. Grind to get a smooth paste.
Scrape the sides often to make the paste smooth.
Scrape the sides often to make the paste smooth.
Next, add another batch of chickpeas to it. Grind to get a smooth paste.
Next, add another batch of chickpeas to it. Grind to get a smooth paste.
Step three: Add tahini and olive oil. Grind once again. By now, the paste would have been very smooth and creamy. Pulse the blender until you get a smooth paste.
Step three: Add tahini and olive oil. Grind once again. By now, the paste would have been very smooth and creamy. Pulse the blender until you get a smooth paste.
Different stages of grinding
Different stages of grinding
Step four: Transfer the paste to a bowl.
Step four: Transfer the paste to a bowl.
If the paste is too thick, add some more olive oil to adjust the consistency.
If the paste is too thick, add some more olive oil to adjust the consistency.
 Blend well.
Blend well.
Step five: Add a layer of paprika on the top. Mix it at the time of using. This way, your yummy hummus is ready to serve! Eat it as a dip or spread. Enjoy eating this protein-rich hummus.
Step five: Add a layer of paprika on the top. Mix it at the time of using. This way, your yummy hummus is ready to serve! Eat it as a dip or spread. Enjoy eating this protein-rich hummus.

Nutritional Information of Hummus

Nutrition Facts
Serving size: 1
Calories 132
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 12 g4%
Sugar 0 g
Fiber 4 g16%
Protein 6 g12%
Cholesterol 0 mg
Sodium 79 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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