Authentic Hummus

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. 

Creamy hummus from the side.

What’s unique about this Hummus Recipe?

Hummus dip7
  • Makes the most creamy hummus
  • It’s naturally plant based/vegan
  • Crowd-pleasing
  • Great for making ahead of time!

Grocery and Pantry List Hummus Dip

  • Chickpeas: You can use both dry or canned chickpeas. Dry chickpeas will require pre-soaking and cooking. I also recommend cooking the canned beans to remove the metallic taste.
  • Tahini: Tahini is a sesame seed paste. It is usually sold in middle eastern markets or specialty stores. The tahini
  • Garlic: Use fresh garlic cloves. Not pre-minced (from jar) nor powdered.
  • Lemon juice: Freshly squeezed lemon juice. 
  • Olive Oil: Use a good quality of olive oil. In traditional authentic hummus, olive oil is used as a topical garnish and added right before serving.
  • Seasoning: Season with salt and pepper to taste. Paprika, Aleppo pepper, or red chili pepper for garnishing.

Substitutions for dry chickpeas

  • Canned Garbanzo Beans beans
  • Canned Garbanzo Dip

Time Required:

  • 8-12 hours soaking
  • 1 hour cooking
  • 15 minutes
Chickpea dip.

Special Tools to Use:

  • Food Processor
  • Bowls

Chickpea Dip Recipe Steps at a Glance

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

  • Cooking dry chickpeas
  • Creaming the tahini
  • Making the hummus dip

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

Picture of a 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

Adding garlic.

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.

Hummus on a plate with olive oil, lemon and paprika next to it.

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. 

  • To serve, scoop the hummus onto a shallow plate and create an indentation in the center using a spoon.
  • Drizzle olive oil into the indentation, 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 visual appeal.
  • Serve your homemade hummus with pita, chips, fresh vegetables, or alongside crusty bread

Tips and Wisdom from Cafe Osharak

Hummus dip from above.
  • If using dry garbanzo beans always presoak them in salt and baking soda solution.
  • Remove the skin as much as possible. It will produce much smoother hummus. While it seems an arduous task, there are tips and tricks that can help to Adding a small amount of baking soda while the beans are cooking. This will help to separate the skin. Occasionally stir them with a spoon, to ensure that the skin gets separates and float to the top. You can remove the skins with the slotted spoon once they surface to the top.
  • If using canned garbanzo beans, rinse, add some water and baking soda. Cook for 15-20 minutes. Remove the skins.
  • Whip the tahini separately with a little bit of water. This will double the volume of the tahini and give it creaminess and airiness. I have details describe under step2.
  • Gently fold in the whipped tahini into the chickpea puree as if you would fold whipped egg white.
  • Taste the chickpeas for seasoning. Add the salt at the end of the last 10 minutes of cooking.
  • Use fresh garlic and fresh lemon juice.

Frequently Asked Questions

What is traditional hummus made of?

It’s not hard to make, and only has four main ingredients: chickpeas, tahini, lemon juice, and garlic. 

How is hummus traditionally served?

Traditionally, hummus is presented in a dish accompanied by flatbread, such as pita. It pairs wonderfully with both fresh and grilled vegetables and is often served as a delightful side dish with grilled meats. A classic presentation involves creating shallow indentations on the hummus surface, followed by a generous drizzle of olive oil and lemon juice. To enhance its flavor and visual appeal, sprinkle paprika, cayenne pepper, sumac, or Aleppo pepper over the top.

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.

Hummus – Creamy Delicious Chickpeas

The creamy hummus dip is quintessential Middle Eastern dip. It's delicious and nutritious at the same time. Served with pita bread or just with sliced vegetables.
Print Recipe
Save
Creamy hummus dip on a plate.
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Overnight Soaking Time:12 hours
Course
Appetizer
Cuisine
Armenian
|
Mediterranean

Ingredients

  • 1 cup dried chickpeas soak overnight
  • ½ cup tahini whipped with 2-3 tablespoons of water
  • ½ cup lemon juice freshly squeezed
  • ½ cup warm water from the cooked chickpeas
  • 2-3 cloves garlic
  • Salt
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Paprika, Aleppo pepper, or red chili pepper for garnishing
  • 1-2 tablespoon olive oil for garnishing
  • 2 teaspoon lemon juice for garnishing

Instructions

  • Cook the chickpeas until they are very tender. See additional steps in the post.
    1 cup dried chickpeas, 1 teaspoon Baking soda
  • Strain the chickpeas and process in the food processor until smooth.
  • Add the minced garlic and lemon juice. Season with salt. Continue processing until the garlic is fully incorporated.
    ½ cup lemon juice, 2-3 cloves garlic, Salt, ½ cup warm water
  • Whip the tahini following the instructions above.
    ½ cup tahini
  • Fold in the whipped tahini into the garbanzo pure.
  • Spread evenly on a shallow plate and make an indentation. Drizzle with olive oil and lemon juice.
    1-2 tablespoon olive oil, 1/2 teaspoon Paprika, Aleppo pepper, or red chili pepper

Notes

  • If using dry garbanzo beans always presoak them in salt and baking soda solution.
  • Remove the skin as much as possible. It will produce much smoother hummus. While it seems an arduous task, there are tips and tricks that can help to Adding a small amount of baking soda while the beans are cooking. This will help to separate the skin. Occasionally stir them with a spoon, to ensure that the skin gets separates and float to the top. You can remove the skins with the slotted spoon once they surface to the top.
  • If using canned garbanzo beans, rinse, add some water and baking soda. Cook for 15-20 minutes. Remove the skins.
  • Whip the tahini separately with a little bit of water. This will double the volume of the tahini and give it creaminess and airiness. I have details describe under step2.
  • Gently fold in the whipped tahini into the chickpea puree as if you would fold whipped egg white.
  • Taste the chickpeas for seasoning. Add the salt at the end of the last 10 minutes of cooking.
  • Use fresh garlic and fresh lemon juice.

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
Servings: 12
Calories: 141kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

Similar Posts

3 Comments

  1. 4 stars
    It looks and sounds delicious! I like most if not all of the ways you describe these delicious dishes.
    Thank you for all that you’re doing and keep up with using the genuine Armenian names of most of your Armenian dishes as opposed to the “other” if you know what I mean😉

    1. Thanks, Lévon for landing on my blog. Yes, I would like to present the rich Armenian cuisine to a broader audience.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating