Homemade Hummus Recipe

This delicious Middle Eastern hummus recipe is easy to make, creamy, delicious, and, most importantly, packed with plant-based protein.

Hummus is the most popular Middle Eastern mezza dish or dip. It is so creamy that it can be served with almost everything!

This recipe is for classic hummus prepared from scratch from dried chickpeas, but you can use a chickpea can to make a quick hummus.

I always have soaked beans in my freezer, especially chickpeas. All you need is to soak a large amount overnight, drain them the following day, and store them in zip-lock bags in your freezer, ready for any recipe!

Hummus Ingredients:

• Chickpeas: I used dried chickpeas soaked overnight in plenty of cold water. You can replace the water and rinse them a couple of times. Next morning, drain them, and they are ready to be boiled. Alternatively, you can use a can of chickpeas and follow the rest of the recipe.
• Garlic cloves: use fresh garlic or roasted or omit if you do not like garlic
• Lemon: freshly squeezed lemon juice is essential in any hummus recipe
• Tahini: Use authentic Middle Eastern tahini to make the best hummus.
• Cumin powder is highly recommended for use in hummus recipes.
• Baking soda: required while boiling the chickpeas
• Bay leaves added to the chickpeas while boiling.
• Salt & pepper
• Olive oil: to serve your hummus the proper Middle Eastern way, you need to use a good quality extra virgin olive oil
• Ice cubes
• Optional garnish: boiled chickpeas, paprika, and chopped parsley

How to make this hummus recipe:

• If using dry chickpeas, soak them overnight in a large amount of cold water and leave them on the counter until the next morning.
• Drain and rinse the pre-soaked chickpeas. Add them to a pan with cold water, add the bay leaves, and boil. Remove the white foam that appears on the sides of the pan; this will reduce bloating. Let it simmer for 40 minutes.
• Add half a teaspoon of baking soda to the chickpeas and let them simmer for another 10-15 minutes until they are softer and the skin easily comes out.
• Drain the chickpeas, rinse under cold water, and remove the skin, either some or all of it. If you remove all the skin, you will end up with creamier hummus, which is digested easily without it.
• Add chickpeas and process for a couple of minutes in a food processor.
• Add the garlic, lemon, tahini, cumin powder, salt, and pepper, and process.
• While processing, add ice cubes for extra light and fluffy hummus.

Serving suggestions:

There are many ways to serve hummus, such as a starter with other mezze dishes like mutabal or baba ganoush. Hummus can also be served as the main dish with this delicious vegan souvlaki.

My favorite way to serve hummus is with tabbouleh, toasted sourdough bread for a dip, and an extra drizzle of olive oil and pomegranate molasses!

Serve it as a healthy snack with crackers, carrots, or celery sticks. It’s also great for a kid’s school lunch box!

Storing leftovers:

Transfer any leftover hummus into an airtight container and store in the refrigerator. It will last up to four days.

I like to prepare a big batch and store it in the fridge. This way, we always have homemade hummus ready to be served!

Recommended Recipes:

Make sure to check more plant-based recipes inspired by Middle Eastern cuisine at VBA:

• Freekeh soup recipe.
• Fava beans rice.
• Vegan biryani Recipe.
• Vegan Kibbeh recipe

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚