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Easy Homemade Hummus Recipe

This homemade vegan hummus recipe is so much easier to make than most people think and way better than the store bought stuff!
Course Appetizer, Side Dish, Starter
Cuisine Lebanese
Keyword how to make Hummus at home, Hummus, Lebanese dip, vegan dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Lata Lala

Ingredients

  • 1 cup Chickpeas soaked for 7 to 8 hours
  • Salt to taste
  • 2 Ice cubes
  • 3 cloves Garlic
  • 1/3 cup Tahini paste
  • 1 table spoon Lemon juice
  • 2 table spoon Olive oil

Instructions

  • Wash the chickpeas and soak for 7 to 8 hours or overnight. After soaking drain the water.
  • Transfer the soaked chickpeas in a pressure cooker, along with it add salt to taste and fill water up to 1 inch above the chickpea surface.
  • Pressure cook the chickpeas for 3 -4 whistles on medium heat.
  • After the whistles, switch off the flame and let it cool completely.
  • Strain the chickpeas and reserve the water for later use.
  • Transfer chickpeas in a blending jar and add 1 cup of reserved chickpeas water, ice cubes and garlic cloves, grind it to a fine paste.
  • Add reserved water gradually while grinding. Further add Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until its smooth in texture.
  • Hummus is ready, refrigerate until it's used.
  • Plate the hummus in a shallow bowl.
  • Decorate with olives, chopped onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and red chili powder.
  • Enjoy with warm pita bread.

Notes

1. Cook the chickpeas well. For that strat from scratch. Soak them atleast for 8 hours or overnight. Pressure cook it with salt and enough water.
2. Reserve the boiled chickpeas water to adjust the consistency of the hummus.
3. Use good quality Tahini. You can’t substitute it with some other ingredient.
4. For creamy & fluffy hummus, add ice cube while blending. This is a trick I learned from my friend.
The ice cubes help in whipping the hummus into a smooth texture.
5. Garnishing hummus is a must step. Spread in a serving bowl and garnish with olives, cherry tomatoes and a few boiled chickpeas to the middle. Sprinkle red chili powder on top.
In the last add a generous drizzle of good extra virgin olive oil.