How to Make Homemade Hummus?

Good hummus needs few ingredients. You do not need additives.

• Use two cups of cooked chickpeas. Canned chickpeas are convenient. Drain and rinse them well. This removes extra starch and sodium. For dried chickpeas, soak them overnight. Then boil them for 40–50 minutes. They must be very soft. This creates a smooth base.

• Add one-quarter cup of tahini. This is a sesame seed paste. It provides a rich and creamy texture. Do not substitute it.
• Use two to three tablespoons of fresh lemon juice. It adds a bright flavor. Always use freshly squeezed juice.
• Use one minced garlic clove. Use two for a stronger taste.
• You also need three tablespoons of olive oil. Save some for later. Add half a teaspoon of salt. A pinch of cumin is optional. It adds a warm smell.
• For garnish, use paprika, parsley, or whole chickpeas.

• You also need measuring cups and spoons. Use a knife and a cutting board. Have a bowl ready for serving.

• Factories use large machines. A planetary mixer grinds chickpeas finely. Hummus filling machine puts hummus into jars. This is for mass production. It ensures consistency and hygiene.

Step-by-Step Guide to Making Homemade Hummus

Follow these simple steps.
1. Prepare the chickpeas. Drain and rinse canned chickpeas. For smoother hummus, peel them. Squeeze each chickpea to remove the skin. This step takes extra time but improves the texture.
2. Mix and blend everything. Put the chickpeas, tahini, garlic, lemon juice, salt, and cumin into the processor. Blend in short bursts to start. Then process for one full minute. Slowly add the olive oil while it runs. If it is too thick, add one or two tablespoons of water. Blend for another 30 seconds to one minute. Stop to scrape the sides. Blend until it is smooth.
3. Season and serve. Taste the hummus. Add more salt, lemon, or garlic if you want. Put it in a bowl. Drizzle oil on top. Sprinkle on paprika or parsley. Add whole chickpeas for looks. Enjoy it with bread, vegetables, or crackers.

• Do not under-blend or over-blend. Under-blending leaves chunks. Over-blending makes it sticky. The total time should be about two minutes.
• Always rinse canned chickpeas. This removes extra sodium and starch. Otherwise, the taste is dull.
• Let the hummus rest for ten minutes after making it. This allows the flavors to mix together properly.

Delicious Creative Recipes with Homemade Hummus

Hummus is very versatile. Try these meal ideas.
• Avocado Toast: Toast sourdough bread. Spread hummus on it. Add mashed avocado. Top with red pepper flakes and lime juice.
• Veggie Bowl: Roast broccoli, cauliflower, and sweet potato. Serve them over quinoa. Add a large spoonful of hummus.
• Chicken Wrap: Spread hummus on a tortilla. Add grilled chicken, lettuce, tomato, and cucumber. Roll it up tightly for a lunch.
• Dipper Sticks: Cut pita bread into strips. Bake them until they are crisp. Serve with hummus and cheese.

• Pasta Sauce: Mix hummus with cooked pasta. Add a little pasta water and Parmesan cheese.

How to Store Homemade Hummus

Store hummus correctly to keep it fresh.
• Use an airtight container. First, drizzle a thin layer of olive oil on top. This keeps the air out. It prevents drying and discoloration.
• It will stay fresh in the refrigerator for three to four days. Stir it well before you eat it again. If it is too thick, mix in a teaspoon of water.
• You can also freeze it. Put it in small containers or freezer bags. Leave some space because it expands. Frozen hummus lasts for three months.
• Thaw it overnight in the refrigerator. Do not use a microwave to thaw it. This causes lumps. Stir it after thawing. Add water if needed. Do not refreeze it after thawing.