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.” Dried & canned chickpea options included as well!
Note: I recognize that hummus is something with many cross-cultural influences and styles. I am definitely not an expert in it and know that Middle East relations can be fraught when selecting the “true” form of any recipe. The below is simply one take I enjoy.
After visiting Tel Aviv, I 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! I 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, I definitely agree with that designation.
Nowadays I rarely make my own hummus. 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 (the Ottolenghi way)
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.
Tips for Making the Creamiest Hummus
- Use tahini that is as runny as possible. Brands like Mighty Sesame and Pepperwood Organics both work well, as the do not require stirring to emulsify.
- If you have extra time, remove the skins from the chickpeas before processing.
- Let the processor run for at least five minutes, scraping down the sides as necessary.
- Add ice water one tablespoon at a time, while the processor is running, to help ingredients incorporate.
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 or pita bread
- Falafel bites
- Fresh vegetables like carrots, celery, radishes, and tomatoes
I hope you enjoy this authentic hummus recipe! If you’re looking for more dips, be sure to try one of these next:Print