This classic healthy recipe is smooth, creamy and scented with delicious Middle Eastern flavors. Made from a handful in inexpensive ingredients, including chickpeas, garlic, lemon, tahini, cumin and olive oil. Discover my 6 secrets to making the best hummus.
- About this recipe
- Origins and history of Hummus
- Why you will love this recipe
- Nutrition and health benefits of hummus
- Ingredients you will need to make the best hummus
- Fresh Chickpeas V Canned Chickpeas
- Equipment you will need
- Should you make hummus in a food processor or blender?
- 6 secret chef tips for probably the world's best hummus!
- How to make the best hummus
- Hummus Flavor Variations
- Storing hummus
- More recipes to try
- What to serve hummus with
- Watch how to make hummus
- 📋 Recipe
- Frequently Asked Questions
Growing up in the West of Ireland this exotic chickpea dip was not yet in fashion! My first encounter with hummus was at 19 years old. It was at the Castle Hotel in Taunton, Somerset when I experienced my first Michelin Star dining experience. Owner, Mr. Kit Chapman was a regular visitor to the Greek Archipelago Islands, where he took back his love for hummus to share with the Somerset locals.
Little did I know at that time, that I would one day return to The Castle Hotel for my 1st Executive chef post at the age of 26 years old, following in the footsteps of acclaimed chefs Gary Rhodes (RIP), Phil Vickery, and Richard Guest.
7 years later, the signature appetizer was still on the menu! Since then I've been making and eating hummus all over the world in various shapes and forms. From Hartford, Connecticut Irish Bars to Jungle Pop-Ups in Phuket and all the Michelin Star fine-tuning along the way, I'm happy to say I think I've developed one of the best hummus recipes in the world! But it's up to you the cook, to bring this recipe to life!
A recipe has no soul, you as a cook must bring soul to the recipeThomas Keller, The French Laundry, Napa Valley.
About this recipe
I'm very excited to share my best hummus recipe with you, along with all the possible variations you can make with it.
In this recipe, I will share my 6 secret techniques to help your master the art of making this famous Middle Eastern recipe, as well as my 3 favorite variations: Beetroot, chocolate, and pumpkin!
Origins and history of Hummus
Is hummus Greek, Turkish, Israeli, Egyptian, Lebanese, or Syrian? The honest truth is that no one really knows for sure!
The earliest known written recipes for a dish resembling hummus are recorded in cookbooks written in Cairo in the 13th century. Every country in the Ottoman region, stretching from North Africa to UAE will have a variation of traditional hummus and this is what makes food, cooking, travel, history, and culture so interesting.
Why you will love this recipe
There are so many reasons to love this recipe!
- It's cost-effective to make
- There are lots of nutritional health benefits from chickpeas
- This recipe is relatively quick and easy to make
- It's versatile to add many other flavors and toppings
- Everyone will love it!
Nutrition and health benefits of hummus
Eat good = feel good is my motto and hummus certainly fits with this mantra.
You can feel good about eating hummus, as it contains such a wide variety of vitamins and minerals. Here are some of the potential health benefits, as part of a healthy balanced diet and lifestyle.
1. Healthy weight loss
Hummus is a great source of fiber and protein, keeping you fuller for longer, and therefore supporting you in achieving your weight loss goals.
2. Helps control blood sugar levels.
As the main ingredient, low-GI 'chickpeas' provide a great source of soluble fiber and healthy fats.
Chickpeas are rich in protein, resistant starch, and antinutrients, which slow down the digestion of carbs.
Fats also help slow down the absorption of carbs from the gut, which, in turn, provides a slower and more steady release of sugar into the bloodstream.
3. Supports good digestion and gut health
Thanks to the high content of dietary fiber, hummus can help keep your digestive system regular.
4. Chickpeas for vegans and vegetarians
Hummus is a great source of plant-based protein.
They make an excellent option for people on a vegetarian or vegan diet. Consuming enough protein is essential for optimal growth, recovery, and immune function.
Ingredients you will need to make the best hummus
What I love about making homemade hummus is that most of the ingredients can be found in your pantry, making this a quick and easy dip or snack to make. You will need:
- Dried or tinned chickpeas. I always have dried chickpeas in my pantry for various recipes. Dried chickpeas are ¼ the price and are more nutritious. By all means you can take a short-cut and use a good quality tin of organic chickpeas (it's best to boil them for 10 minutes before making)
- Baking soda: Add 1 teaspoon to the water when soaking chickpeas overnight. This helps break down the shell for smoother hummus.
- Sesame seed tahini: Select a good quality sesame seed paste. This is key to a well-flavored hummus.
- Lemon: Power to the lemon, this citrus fruit brings a pleasant acid kick to the recipe. There is no comparison to fresh lemon (no squeezy jiffy lemon please!)
- Olive oil: Select a good quality olive oil, I add a little to the mix when blending and drizzle more on top when serving.
- Garlic: Depending on the size of cloves and how much garlic flavor you like, add 2-4 cloves per recipe.
- Cumin: The star aroma for authentic hummus. I like to freshly toast and grind cumin. It beats using cumin powder that may have been ground a long time ago and lost its vibrancy.
- Salt: I use pink salt, you can use any good quality sea salt.
- Pepper: (optional) A few pinches of black or white pepper add a nice little kick.
- Cold water: Chickpeas and tahini can become very thick when blending. Have some cold water next to the blender and add bit by bit to achieve a nice smooth and creamy consistency.
Fresh Chickpeas V Canned Chickpeas
Essentially, you can make with either. There are pros and con's to both. It is much quicker and easier to use canned chickpeas. It's more cost-effective and healthier to use fresh chickpeas.
Equipment you will need
This classic recipe is easy to make, naturally vegan, gluten-free, and can be made in either a good high-speed blender or a food processor.
- Weighing scales
- Small knife and chopping board
- Saucepan - medium-sized to cook the chickpeas
- Mixing bowl
- Citrus juicer
- Measuring cups
- High-speed blender or magi-mix.
- Serving Bowl
Should you make hummus in a food processor or blender?
You can use either, the better the quality of the blender or food processor the smoother your hummus will be. Choose a good brand. I use a standard high-speed blender and it works very well.
6 secret chef tips for probably the world's best hummus!
- Use dried chickpeas: It takes more effort and planning ahead, but makes a world of difference. Add a spoon of baking soda to the water, this helps to break down the chickpea skin for a smoother finished product.
- Toast and grind cumin seeds freshly. The flavors are far superior.
- Slice the garlic and add to the lemon juice in a bowl for 10 minutes before adding to the blender.
- Whisk the tahini with cold water until smooth: Source a good quality tahini paste, add to a mixing bowl, and gradually add some filtered water, whisk until smooth. The tahini will turn smooth, creamy, and vibrant white color.
- Freeze some of the chickpea cooking liquid in ice-cube trays, and add some to the blender when blitzing the hummus.
- Use a good high-speed blender, and blend for a good period of time until the hummus is smooth.
How to make the best hummus
Step-By-Step photo and video tutorial for how to make the best hummus.
I make this recipe about once per week as it is so easy to make. Once you discover how easy and fun it is to make your own homemade hummus, I'm sure you'll be making it time and time again. Remember to try some seasonal variations, some of my favorite combinations below for inspiration.
Click on this Hummus Tutorial for a full step-by-step guide
Hummus Flavor Variations
There are hundreds of variations you can make. This recipe can work as your foundation recipe, then you can add whatever combination takes your fancy, depending on what seasonal ingredients are available.
Here are some ideas for you to try:
- Cannellini bean
- Olive tapenade
- Sundried tomato
- Globe artichokes
- Black sesame
- Basil pesto
- Sweet potato
- Red pepper/capsicum
My 3 personal favorite hummus variations
Freshly made homemade hummus should last up to 3 days in the refrigerator. Make sure to store it in a clean container and keep covered. After 3 days it will start to lose its freshness and aliveness. If in doubt, always trust your nose, take a good smell, and if your senses tell you it's not fresh, trust this instinct.
It is worth noting that the quicker you cool down your cooked chickpea, make your hummus, and chill it in the refrigerator, the longer it will last.
When you soak your chickpeas in water overnight you can keep them in the fridge to keep them fresher. If left out at room temperature they may start to ferment if your kitchen is warm.
I have never tried to freeze before. I prefer to eat it when made fresh on the day or the next day at the latest - Fresh is best.
More recipes to try
What to serve hummus with
Watch how to make hummus
I hope you enjoy this recipe, if you make my best hummus recipe please tag #holisticchefacademy. I love to see your creations! Let me know how you get on in the comments section below. Happy cooking my friends.
Best Chickpea Hummus
- Weighing scales
- Saucepan - medium size
- Mixing bowl
- Citrus juicer
- Measuring cups
- Serving bowl
- 500 g Chickpeas cooked (approx 250g of dried chickpeas per recipe)
- 1 teaspoon Baking soda
- 50 g White sesame tahini
- 3 each Garlic cloves
- 1 each Lemon juice to taste
- 1 teaspoon Cumin seed toast and ground
- 30 ml Olive oil
- 1 teaspoon Pink salt to taste
- 200 ml Water - filtered or cooking liquid, adjust consistency as needed
- Assemble all ingredients.
Soaking & Cooking Chickpeas
- Soak the chickpeas in water overnight with a spoon of baking powder.
- Strain and rinse the chickpeas.
- Cook the chickpeas in water, seasoned with salt and cover with a lid. Top up the water throughout cooking if necessary.
- Strain the chickpeas (reserve the cooking liquid)
To Make The Chickpea Hummus
- Juice the lemon.
- Slice the garlic and add to the lemon juice to marinade for 10 minutes while you get the rest of the ingredients ready.
- Add the tahini to a medium sized mixing bowl - add a splash of water and whisk. The tahini will get very thick - add another splash of water.
- Keep repeating this until you have a smooth, white creamy tahini sauce. (This is the secret to a nice creamy hummus!)
- Toast the cumin seed in a dry frying pan until the aromas are released.
- Grind the toasted cumin seeds in a spice grinder, blender or mortar and pestle. (Freshly toasted and ground cumin really makes your hummus extra special)
- Add the chickpeas, salt, cumin, garlic, lemon juice, olive oil to a high speed blender.
- Add a splash of the cooking liquid and blend (mixing throughout and scraping down the sides) until super smooth. Add a splash more cooking liquid if it's a little thick.
- Next, add the hummus to a mixing bowl and check the seasoning. At this stage, you may need to add more salt, cumin, olive oil or lemon. Keep tasting and adding little pinches of seasoning and splashes of lemon until the hummus shouts: WOW I'M DELICIOUS NOW!
- Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil and a sprinkle of chili and cumin powder.
- Serve with crudities, toasted pitta or sourdough bread for a delicious healthy snack anytime of day!
Frequently Asked Questions
Yes, indeed you can. Leave out the olive oil!
Yes, you can. This is a convenient and quick way to make hummus, but I find the flavor and texture not as nice as using dried chickpeas soaked overnight.
A raw sprouted chickpea hummus can be made by first sprouting chickpeas and then blending them down with the same ingredients as regular cooked hummus. This is a technique used by raw food enthusiasts.
I do not recommend freezing hummus. It will lose its nice fresh, creamy, and vibrant texture and flavor. However, you can freeze cooked chickpeas and then it is very straightforward to blend everything together for a fresh hummus.
Up to 3 days is my recommendation. Fresh is best, make small batches to keep you going for a couple of days is best.