August 3, 2020
Hummus is the ultimate Mediterranean cuisine accent piece. Originating in the Middle East, this chickpea dip is a plant-based protein source that can be served with warm pita as an appetizer or with a medley of raw veggies as an afternoon snack. This hummus recipe serves up a creamy bite with a garlic punch and citrus flare that you'll want to keep stocked in your refrigerator. Plus, we are firm believers that homemade hummus is better than the store bought variety... and cheaper, too!
Note: If using dry chickpeas or choosing to peel them, additional time will be needed.
- 3 cups cooked chickpeas (also known as garbanzo beans), peeled
If using canned chickpeas, simmer them for 15-20 minutes. This will give your hummus a creamier texture.
If you truly want to make hummus from scratch, you can use dry chickpeas. You'll need to soak the chickpeas overnight and then simmer them for two hours prior to prepping your dip. You can peel the chickpeas for a creamier dip, or leave them unpeeled. The taste is not changed either way. It's simply a texture preference.
To ease the peeling process, soak the chickpeas in hot water with baking soda.
- 1 to 2 garlic cloves (depending on your preference), minced
- Juice from 1 large lemon
- 3 to 4 ice cubes (for texture)
- 1/3 cup tahini paste
- 1/2 tsp kosher salt (add to taste)
- 2-3 tbsp My Greek Orchard extra virgin olive oil (and some to drizzle for garnish)
- Sumac, paprika, or ground cumin (for garnish)
- Minced parsley or rosemary (for garnish; optional)
- Dry the prepped chickpeas with a paper towel and place them into a food processor.
- Let the chickpeas run in the food processor until the texture becomes a powdery paste.
- Add remaining ingredients.
- Let the food processor run for approximately 4-5 minutes until the texture becomes creamy and smooth. You may need to stop it occasionally to scrape the sides of the food processor to ensure that all the ingredients are being mixed in thoroughly.
- If the texture is not satisfactory, slowly add small amounts of hot water until you reach the desired consistency.
- Place the finished hummus dip into serving dish and garnish to your liking.
While the recipe itself calls for a few tablespoons of extra virgin olive oil, we also recommend drizzling the finished product for a reinforcement of that authentic Mediterranean flavor. Get creative with your garnish by sprinkling a bit of sumac, paprika, or ground cumin. Top it off with an artsy arrangement of leftover chickpeas or a coupling of olives as well as minced parsley or rosemary for a pop of color.