Homemade Hummus Recipe




Yield About 3 cups

Creamy, rich and flavorful recipe for homemade hummus.



  1. Soak the chickpeas in plenty of water overnight. Drain and put them in a saucepan with the baking soda, garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30 - 90 minutes. Drain. Pull out the garlic and discard.
  2. Measure out 2 cups (the remaining chickpeas are for garnishing the hummus) and put into a food processor with the tahini, lemon and lime juice, herbs, olive oil, cumin and 1 1/2 teaspoons salt. 
  3. Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
  4. Scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. Drizzle with olive oil, top with some chickpeas and a few herb sprigs. Sprinkle a little smoked paprika over the top, if you like. 


This hummus tastes best freshly made for up to 5 days (store refrigerated).

Courses appetizer

Cuisine middle eastern

Recipe by Familystyle Food at