Authentic Hummus – Creamy Delicious Chickpea Dip

Hummus dip is a quintessential Middle Eastern mezeh. Actually, hummus literally means chickpeas in Arabic and the correct name for the dip is “hummus bi tahini” which means chickpeas with tahini. So for authentic hummus recipe, chickpeas (aka garbanzo beans) are required. And if you want to learn more about chickpeas you can read my chickpea crepe article. 

What’s unique about this Hummus Recipe?

Grocery and Pantry List Hummus Dip

Substitutions for dry chickpeas

Time Required:

Special Tools to Use:

Chickpea Dip Recipe Steps at a Glance

This hummus recipe can be broken down into the following steps:

Step-by-step: How to Make Hummus

Step 1: Cooking dry chickpeas

Overnight soaking is typically sufficient, and the cooking time varies based on the age of the dried beans, usually taking anywhere from one to two hours.

Begin by rinsing the chickpeas thoroughly and removing any debris. Place them in a spacious bowl, ensuring there’s ample water and room for the chickpeas to expand. Maintain at least 2-3 inches of water above the beans while soaking, and include a tablespoon of kosher salt and a teaspoon of baking soda.

After soaking for 8-10 hours, drain the water, transfer the chickpeas to a pot, and add fresh water. Bring it to a boil. As it starts boiling, you’ll notice a film or foam forming on the surface. Use a slotted spoon or a fine mesh strainer to skim off and discard this foam. Give it a gentle stir, reduce the heat, and let it simmer for an hour or until the chickpeas become soft.

Occasionally stir the beans; you might observe some skins coming off. Remove these and discard them. While not mandatory, this step contributes to a creamier hummus. One of the secrets to achieving silky hummus is painstakingly removing the skins from the peas one by one. To simplify this, try to eliminate as many skins as possible during the cooking process.

Check for doneness and add the salt. If the beans are cooked but still retain some firmness, incorporate half a teaspoon of baking soda. This will cause the beans to foam up. Allow the foam to settle, and if you notice more skin rising to the surface, remove it. Continue cooking for another 10 minutes. By this point, they should be ready.

Remove from heat.

Alternatively, you can use canned garbanzo beans or pre-made garbanzo bean puree

Canned Garbanzo Beans

 This is my second option. For this option, I use canned chickpeas. 

• Drain the beans and give them a quick rinse. 
• Put the beans into a pan and add an equal amount of water and bring it to a boil.
• Let it simmer for about 20-30 minutes. This will help get rid of the metallic taste that canned beans usually have.

Canned Chickpea Dip

They also have chickpea dip available in cans. I use it as a base and add the tahini as it mentioned in the following steps.

In addition, you can make the chickpea puree and freeze if for later use.

Step 2: Creaming the tahini

For hummus, scoop ¼ cup of tahini into a small jar.

Tahini is a crucial ingredient for achieving smooth, silky, and flavorful hummus. It’s essential to use high-quality tahini, which is made from lightly toasted and pressed sesame seeds. Pure tahini typically has a bright tan color, not brown. You may notice some oil separation with the oil floating on top.

Before each use, be sure to thoroughly stir the tahini to evenly mix everything together.

Add a few tablespoon of water. Start stirring with a spoon. The mixture will seize up. Add a few more spoons of water, and keep whipping. Soon the tahini  will become pail almost off-white and light and airy. That is what we want: silky and smooth tahini that has the volume. 

Step 3: Making the hummus

In a food processor, blend the chickpeas until they achieve a smooth consistency. Gradually add the reserved liquid, a couple of tablespoons at a time, while continuing to process. Incorporate the salt, garlic, and lemon juice. If the mixture still seems too thick, you can add more liquid, either water or the chickpea cooking liquid.

Transfer the chickpea puree to a bowl and gently fold in the whipped tahini. Taste the hummus and adjust the seasoning to your preference.

When serving, place the hummus on a shallow plate and create a well in the center using a spoon. Drizzle some olive oil into this well, followed by a few teaspoons of lemon juice. Sprinkle paprika, Aleppo pepper, or red chili pepper around the edges of the hummus for added flavor and a touch of color.

Best Way to Serve Hummus

 Using dry chickpeas is the only hard part, as they require pre-soaking and cooking. 

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More Recipes to Try From Cafe Osharak

If you try out this recipe, I would love to hear from you! Let me know if you find it delicious and straightforward to prepare. I’m here to answer any questions and welcome any suggestions. Also, don’t forget to explore other recipes from Cafe Osharak that you might love!

More plant based recipes. More Mediterranean and Middle East recipes.

Enjoy authentic homemade hummus made from scratch.