Traditional Mediterranean Hummus
Course: Dips and spreads, RecipesServings
8
servingsTotal
5
minutesCalories
158
kcalServing Size
1/4
cupWe wanted to show how easy it is to make hummus at home. And once people tried what they made, have them feel like they could never buy store-bought again. This traditional hummus is exactly that. Works in a blender with a tamper or food processor without. Adding ice water is a secret to creaminess. The garlic, lemon, tahini, and cumin is the secret to flavor that pops. With a can of chickpeas, it’s the most flavorful, fluffy, and easy hummus you can make.
Ingredients
2 cans (900 g) chickpeas, drained
1/2 – 3/4 cup tahini
1 whole lemon, peeled
4-6 cloves garlic
2 tsp. cumin
1/4 cup ice water
Salt, to taste
Black pepper, to taste
Directions
- Blender method
- Add chickpeas, tahini, lemon, garlic, cumin, ice water, salt and pepper to your blender container
- Put the top on
- Take lid plug out, put the tamper in
- Start on variable speed and quickly ramp up to the highest speed
- Use the tamper to push the ingredients from the corners down into the blades
- Blend until smooth
- Food processor method
- Add all ingredients to your food processor container using the multi-use blade
- Process for one minute or until smooth
Recipe Video
Notes
- Ingredients Tips
-The water from the chickpeas is called aquafaba. Save it! It’s an ingredient in blueberry pancakes (as well as the pumpkin version).
-Fresh garlic is best, but you can save some time by using minced (jarred) garlic.
-Use more or less ice water to control the consistency. More ice water will make it creamier!
-For the smoothest hummus, remove the chickpea skins before blending. Simply pinch each chickpea gently between your fingers.
-High-quality tahini makes a huge difference
-Try adding 2-3 tablespoons of extra virgin olive oil into the blend for richness. - Flavor Variations
-Add 2 tablespoons of sun-dried tomatoes for a Mediterranean twist
-Add 1/4 cup roasted red peppers for a colorful twist
-Mix in 2-3 tablespoons of harissa paste for a spicy kick
-Blend in 1/2 cup fresh herbs like cilantro, parsley, or basil
-For a smoky version, add 1/2 teaspoon of smoked paprika
-Roasted garlic instead of raw creates a sweeter, mellower flavor - Serving Suggestions
-Thin it slightly with more lemon juice to use as a salad dressing-
-Create a “hummus bowl” by making a well in the center, filling with olive oil, and adding toppings like pine nuts, za’atar, or chopped olives
-Serve with warm pita bread, cucumber slices, carrot sticks, or bell pepper strips
-Use as a spread in wraps or sandwiches instead of mayonnaise - Storage
-If it thickens in the refrigerator, stir in a little water or olive oil to restore creaminess
-Store in an airtight container in the refrigerator for up to 5 days
-For best flavor, let hummus come to room temperature before serving - Yield: Makes approximately 2 cups (16 oz) of hummus
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