This is the BEST Authentic Hummus recipe, It is not only fast and easy, but it’s also remarkably creamy and delicious. Made from the classic handful of fresh ingredients, chickpeas, tahini, lemon juice, olive oil, cumin and garlic, it comes together in a few minutes.
The BEST Authentic Hummus
Hummus, the most famous dip of the Mediterranean. There’s no shortage of flavour variations of this dip, including roasted red pepper, roasted beet, roasted garlic hummus, artichoke, sun-dried tomato, and more. However, there’s nothing quite like the classic hummus recipe we all know and love.
What’s not to love about hummus, it’s versatile, delicious and can be used as a dip or spread. And homemade hummus? Well, that’s just the freshest and most delicious version you’ve ever eaten. Once you learn how to make it, you’ll never go back to store-bought. That’s a Promise.
What is Hummus?
Hummus is the Arab word for chickpeas. In case this is new to you, the word hummus doesn’t mean a dip made with tahini, lemon, and garlic unless you’re referring to purred chickpeas with tahini, lemon, and garlic.
You can’t call a recipe hummus unless it’s made with 95% of chickpeas. If you make a dip without the base being made of chickpeas, it’s no longer called hummus. It’s called Muttabel.
The misuse of the internet calling every dip with tahini in it a hummus recipe; well, I’m sorry to say it, but it’s 100% incorrect to name a tahini-based dip hummus when it doesn’t have chickpeas in it. It’s equivalent to calling an apple pie stuffed with pears “an apple pie.” It sounds absurd, doesn’t it?
An Authentic Hummus recipe from the Eastern Mediterranean is made from chickpeas (a.k.a. garbanzo beans), tahini, lemon juice, garlic and salt. There are multiple variations of this recipe and a lot of debate about whether or not certain ingredients belong in this recipe.
Regardless of which flavour variation of hummus you choose. There’s no denying is downright delicious in all its forms and it’s perfect to be eaten warm or cold, as a dip or a spread.
Canned vs Dried Chickpeas for Hummus?
The purists insist that dried then soaked chickpeas should be used over canned for the best, most authentic hummus recipe. And they may be right. With that said, yes, the flavour and texture may have been a tiny bit better with boiled-from-scratch chickpeas, either made on the stove or in the Instant Pot.
However, if you’re using canned chickpeas and boiling them for 10 minutes before pureeing, it will also result in a creamy smooth texture. I’ve made hummus both ways, and the difference isn’t significant.
I tend to bounce back and forth from dry to canned chickpeas based on my time schedule. If I have time, I make my hummus from dried chickpeas, but if I’m busy, I prefer to use canned chickpeas for their ease and speedy preparation.
Ingredients for the Best Hummus
- Soft Chickpeas. It’s really important to use soft chickpea for smooth luscious hummus, but be careful not to cook them to a mush. The chickpea should be soft but still, have a bit of texture.
- A Really GOOD Tahini. The secret to the best hummus is the tahini! Sometimes the tahini is very bitter and dark and it will kill your hummus no matter, how great the recipe is.
- Lemon Juice. The best hummus always has a bit of tang from the lemon. Many Middle Eastern women will even add so citric acid to the dip if they have achieved the perfect texture but it’s missing the tang. I personally love the addition of citric acid and I use it often.
- Ice water or ice. Throwing in a couple of cubes in the dip will result in a light fluffy hummus of your dreams, but ice-cold water will also suffice and it’s my preferred method. You can try both methods and see which one you prefer.
- Garlic. My favourite addition to all Eastern Mediterranean food. I go a little crazy when adding garlic to my recipes but feel free to scale back if garlic isn’t your thing.
- Cumin and Coriander. OK, coriander isn’t a common ingredient in most recipes but it’s my secret weapon. It will give your hummus such a wonderful taste and leave people wondering why it’s so tasty. Cumin on the other hand is mandatory in hummus it helps with digestion, you can thank me later for this one. I can’t even imagine a bean recipe without cumin⏤You’ll be heading into a rather stinky territory, my friend.
How to Make The Best Hummus
I make this recipe almost weekly as it’s incredibly easy to make. And once you make it, I’m sure you’ll have it on repeat as well. Here’s what you do:
- The secret to luxuriously smooth hummus is to heat the chickpeas before blending. Once heated, add the chickpeas to your food processor with garlic and blend until completely smooth.
2. Add the tahini, ice-cold water, fresh lemon juice to the blender. Then blend, some more! The secret to creamy hummus is blending for the right amount of time. If using a high-speed blender, you’ll achieve creamy results in seconds. However, you’ll need 3-5 minutes for the extra creamy results with a food processor.
3. The best hummus is slightly thick, creamy and smooth. Similar to Nutella. If you’d like a thinner consistency, just add a bit more water until it’s your desired consistency; once you’ve achieved the texture you want, then it’s time to add the spices and continue blending.
4. And that’s how easy it is to make beautiful, easy, healthy hummus that’s fresher and tastier than store-bought! Top it with your favourite hummus toppings.
For this recipe, I stuck to the traditional topping of olive oil, chickpeas and paprika for this authentic hummus recipe.
Frequently Asked Questions
For the best results, I don’t recommend swapping this ingredient. However, if there’s an allergy, olive oil can be used for a replacement, it won’t be the same in taste.
It does thicken after it cools. When Pouring the hummus from the food processor, it should be the same consistency as Nutella.
3 days in the refrigerator. After 3 days, the taste of the chickpeas starts to change. However, it lasts up to 1 week, but for the best tasting hummus, use within 3 days.
Of course! Store in an airtight container and use within 3 months.
I think maybe the better question is what can’t I eat with hummus? You can use it as a dip, spread, or salad dressing. You can serve it hot or cold, it even works great as a crust for chicken breast.
More Middle Eastern Dips:
- 3 cups Chickpeas*, canned or cooked
- 1/2 tsp Baking soda (*see note)
- 3/4 cup tahini
- 1 1/2 lemon, juiced
- 2-4 garlic cloves
- 1/3 cup ice-cold water
- 1 tsp cumin, ground
- 1/2 tsp coriander seeds, ground
- 1 tsp salt
- 1/2 critic acid (optional)
- Warm up the Chickpea. Make sure your chickpeas are hot before blending. Add the chickpeas to a pot and fill with boiling water, then add the baking soda. Bring to a boil. Then reduce heat and cook for 10 minutes. Remove from heat and drain the water.
- Blend the Chickpeas. Add all the chickpeas and garlic into your food processor, secure the lid. Turn the food processor on high speed and blend until smooth.
- Add the liquids to the hummus. Once the chickpeas are blended. Open the food processor then add the lemon, tahini and cold water. Secure lid and bend low and then increase the speed to high. Blend of 3-5 minutes.
- Season and blend. Open the food processor and scrap the sides, add the cumin, coriander, salt and critic acid (if using).The secret to a creamy, smooth hummus a long blending time is the trick.
- Serve. Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.
Cooking Dried Chickpeas:
Soak 1 1/2 cup of dried chickpeas overnight. The following day, rinse the chickpeas. Add the chickpeas to a pot and cover with water, then add 1/2 tsp baking soda. Bring to a slow boil⏤Cook for 45-50 minutes or until soft.
Once soft, drain the chickpeas and follow the recipe from step 2.
If your reheating dried cooked chickpeas there's no need to add more baking soda.
Two 14 oz cans of chickpeas with equal to three cups of cooked chickpeas.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 250Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 385mgCarbohydrates: 19gFiber: 5gSugar: 2gProtein: 9g