Once you master the art of cooking beans, the world is your oyster. You can save money, control the ingredients you add to your food, and generally feel like a boss in the kitchen.
With that in mind, allow us to demonstrate how easy it is to make your own hummus — from scratch!
But before we begin, let’s learn about hummus!
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th century cookbooks (source).
Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.
Hummus bi tahini (but often just referred to as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s now gained popularity throughout the world.
Our recipe strays a bit from traditional, adding kombu to aid digestion, baking soda for a creamier texture, and garlic powder and fresh herbs for additional flavor. You can find more traditional preparations here and here.
How to Make Hummus From Scratch
This 6-ingredient recipe starts with quick-soaking your chickpeas — which takes about 1 hour. And then cooking, which takes 1 more hour. Just like that you went from dry chickpeas to cooked chickpeas in 2 hours. You’re already a pro!
Once your chickpeas are tender, drain and add them to a food processor. Throw in some garlic, tahini, lemon juice, and salt — the basics. A little olive oil adds creaminess and flavor, but it can be subbed with water if you’re avoiding oil.
Blend until creamy and smooth. Then add in fresh herbs or any other flavor you crave: think roasted jalapeño, roasted red pepper, lots of basil, lots of cilantro, or even curry paste! The sky is the limit.
We hope you LOVE this hummus! It’s:
Easy to make
& SO delicious
Keep this hummus on hand when you need a quick snack or spread. Our favorite way to enjoy hummus recently has been on top of gluten-free toast. Spread with hummus and then top with mashed avocado, nutritional yeast, and pepper flake! Next-level avocado toast!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Hummus From Scratch
- 1 cup chickpeas* (uncooked / dry)
- 1 strip kombu (seaweed for improved digestion // optional)
- 1/4 tsp baking soda (for creamier texture // optional)
- 3 cloves garlic (crushed + skins removed)
- 1/3 cup tahini
- 2 Tbsp lemon juice
- 3/4 tsp sea salt
- 1 Tbsp olive oil (if avoiding oil, sub water or more lemon juice)
- 1 Dash garlic powder (optional)
- 1/4 cup fresh herbs (such as cilantro, parsley, or basil // optional)
FOR SERVING optional
- Pita chips
- Red bell pepper
- Add (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
- Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility and baking soda (optional) for creamier texture (a reader tip!).
- Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Remove kombu and discard. Drain. NOTE: You can optionally remove the skins from the beans at this point for creamier texture, but we don't have the patience for that.
- At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.
- If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh).