Mom’s Best Hummus Recipe (With Video)

🧂 Ingredients

• 18 oz cooked chickpeas

  3 cups (or 2 x15 oz cans of canned chickpeas)
• 1/4 cup tahini
• 1/3 cup lemon juice

  or 1/2 Tbsp citric acid
• 1 Tbsp olive oil
• 3 cloves garlic
• 1/2 Tbsp sea salt

  or season to taste
• 6 ice cubes
• 1/4 cup ice water

  or aquafaba, optional to change the consistency

Instructions

• 1 Whether using dried or canned, cook them until they are very soft.
  
  For canned chickpeas, rinse them and put them in a pot of water and one teaspoon
  of baking soda. Boil for about 20-30 minutes until they get mushy. Drain them in
  a sieve.
  
  For dried chickpeas, rinse them under cold water and soak them for a minimum of
  6 hours. Then, cook them in plenty of water and one teaspoon of baking soda
  until soft and mushy (about 1-1.5 hours). Drain them in a sieve. For more tips,
  check my post How to Cook Dried Chickpeas
  [https://www.alphafoodie.com/how-to-prep-cook-freeze-dried-chickpeas/].
• 2 In a food processor, blend the cooked chickpeas with the ice cubes until mostly
  uniform and incorporated.
• 3 Add the lemon juice (or citric acid) and salt and blend to incorporate them.
• 4 Add the tahini and garlic. Blend until you achieve a smooth and creamy texture.
  
  Pause the blending and scrape the sides a few times as needed. Blend until you
  reach your desired consistency—if needed, add some of the water.
• 5 Taste and adjust the flavor according to your preferences.
  
  Serve the homemade hummus garnished with parsley, whole chickpeas, red chili
  powder, and a drizzle of olive oil for added flavor and presentation.

Nutrition Info