|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hummus—that much loved, humble chickpea dip—is a vital part of the cuisine throughout the Middle East. In Israel, where it's served at breakfast, lunch, dinner, and snack times, it's practically iconic.
Nowadays, you can find tubs of hummus in supermarkets worldwide, in all sorts of flavors. But nothing beats homemade hummus, and once you get the hang of the basic recipe, you can tweak it to get exactly the texture and flavor you desire.
Serve hummus with freshly baked pita bread, as a dip for veggies, in wraps or falafel sandwiches, or as part of a mezze spread. Or, take a cue from Israel's famous hotel breakfast spreads, and start your day with a pita stuffed with hummus and Israeli salad. The possibilities are truly endless!
Want to doctor up your hummus before serving? Sprinkle with your favorite spice or spice blend—smoked paprika or za'atar are both great options. You can dress it up further by topping with pine nuts and plain or roasted chickpeas or stir in chopped roasted red peppers or olives and lemon zest.
- 1 3/4 cups dry chickpeas
- 1 teaspoon baking soda
- 1/3 cup tahini (ground sesame seed paste)
- 2 lemons ( juiced, about 4 to 6 tablespoons or to taste)
- 3 cloves garlic (chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- Garnish: extra virgin olive oil
- Garnish: parsley (fresh, finely chopped)
Place the chickpeas in a large bowl. Add enough cold water to cover the chickpeas by several inches. Cover the bowl with plastic wrap or a clean tea towel and allow to soak overnight.
Drain and rinse the chickpeas. Place in a large stockpot, add the baking soda, and enough cold water to cover the chickpeas by 2 inches. Bring to a boil, skimming off any foam that rises to the top. Cover the pot, reduce the heat to low, and simmer for 45 minutes to an hour, or until the chickpeas are soft enough to crush between your fingers.
Reserve about 1/2 cup of the cooking liquid, then drain and rinse the chickpeas. Reserve a tablespoon or two of the cooked chickpeas for garnish, if desired.
Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor. Purée until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.
To serve, place the hummus in a dish, and use the back of a spoon to make a shallow well in the center. Place any reserved chickpeas in the well, drizzle with olive oil, and garnish with freshly chopped parsley and regular or smoked paprika.
- Leftover hummus may be stored in an airtight container in the refrigerator for 3 to 4 days.