Make your own hummus the easy way, with pantry staples! This delicious, high protein recipe is a perfect vegan and gluten-free addition to so many meals and snacks. Inspired by my travels and the Yotam Ottolenghi “Jerusalem: A Cookbook,” this authentic hummus recipe will be your new favorite. Dried and canned chickpea options included as well!
After visiting Tel Aviv I truly understood how much hummus could enhance any kind of diet. With endless topping variations and blends, it really can become a meal on its own. You would think that after eating hummus at least once a day, I would have gotten sick of it (this never occurred). I actually was lucky enough to visit Abu Hassan, which is said to have the best hummus in the world (!). After the long hike to get to the unassuming storefront, it’s safe to say I agree with that designation.
To be honest, I’ll admit that nowadays I RARELY make my own hummus. I don’t know why exactly? I am guessing because there are so many varieties available at the store these days, and it’s something I have trouble justifying an entirely dirty food processor.
That being said, every time I do make it I am never disappointed. And this variation is why.
How to Make Authentic Hummus with Dried Chickpeas
Hummus is a perfect snack for any time of day with a great mix of protein, fiber, and healthy fats to keep you full. This particular recipe method is adapted from “Jerusalem: A Cookbook.” Yotam Ottolenghi is very well known these days for a variety of cookbooks focusing on Middle Eastern cuisine (he is from Israel). I love his fresh approach to food that really aims to celebrate inherent flavor and high quality ingredients. To make truly authentic hummus, he recommends cooking dried chickpeas. This is much easier than you may think, but it does take a bit of planning!
- You’ll first begin by soaking the dried chickpeas overnight. They will about double in size.
- The next day, the chickpeas will need to cook on the stovetop for around 30 minutes. If you are using older beans, this will take longer.
- Finally, you will food process the now cooked chickpeas with runny tahini, lemon juice, garlic, ice water and salt.
How to Make Authentic Hummus with Canned Chickpeas
Canned chickpeas make this a ten-minute recipe. While I do advocate for trying this recipe the full way through at least once, I promise that pre-cooked chickpeas will still produce delicious results.
- First, you will drain and rinse your chickpeas
- Then it’s time to blend! Giving your food processor at least five minutes to run will insure the most creamy results.
What to Eat With Hummus
While carrots and pita are a classic combination, here are some more creative pairings that I’ve enjoyed in the past:
- Mild pickles (I don’t like pickles but love this combination)
- Raw sweet onion wedges (really!)
- Lavash bread (featured here)
- Falafel bites
I hope you enjoy this authentic hummus recipe! If you’re looking for more dips, be sure to try one of these next:Print
Make your own hummus the easy way, with pantry staples! This delicious, high protein recipe is a perfect vegan and gluten-free addition to so many meals and snacks. Inspired by my travels and the Yotam Ottolenghi "Jerusalem: A Cookbook," this Israeli-style hummus recipe will be your new favorite. Dried and canned chickpea options included as well!
- 3/4 cup canned chickpeas ((Sub with 1 and 1/2 cups canned if not cooking from dry))
- 1/2 tsp baking soda ((Omit if using canned beans))
- 3 and 1/4 cups water ((Omit if using canned beans))
- 1/2 cup tahini ((Fresh, runny tahini is best))
- 3 TBS freshly squeezed lemon juice
- 3 cloves garlic
- 3–6 TBS ice water ((Depending on how runny your tahini is))
- For serving: fresh pita, lavash bread, carrots, celery, pickles, onion, olive oil drizzle
Start here if using dried chickpeas
- The evening before you plan to have the hummus, soak the chickpeas in a large pot of water overnight. The water should be double the volume of the beans (they will expand a great deal as they absorb liquid).
- The next day, drain chick peas in a strainer. Add them to a medium pot over high heat. Add the baking soda and stir constantly for three minutes. They may foam slightly, and that's OK!Add water and bring to a boil. Cook for roughly 30 minutes, skimming the top of the mixture periodically for residue. Check garbanzos at the 20 minute mark. Total cooking time will depend on the freshness of your beans. When finished they will be very tender and delicate but not mushy. You should have around 3 cups. Continue to next step.
Start here if using canned chickpeas
- Drain the chickpeas. Blend the beans in a food processor for about a minute. While motor is running, add in all remaining ingredients. After water is added, let processor run for 5 minutes (this sounds long but trust me). This will yield the most pillowy and smooth hummus. Place hummus in the fridge and let rest for 30 minutes before serving. Once ready, let come to room temperature, drizzling with more tahini, olive oil, lemon juice, and fresh parsley.
Recipe from: “Jerusalem: A Cookbook” by Yotam Ottolengi and Sami Tamimi.
- Category: Appetizer
- Cuisine: Mediterranean
Pin this recipe: