Authentic From-Scratch Hummus

Hummus and huskies, what more do you need in life?

This recipe is one of those that you can fall back on time and time again, for yourself or if you're having a get-together.

I've given you the guidelines and main ingredients needed to create the traditional texture and flavor of hummus that you find in restaurants but it can be adjusted to your liking. For example, my mom love her hummus extra lemony, so I add a lemon when I know she's coming. My good friend is a garlic freak, so I throw in an extra clove for her. Me, I like a healthy dose of tahini to get that sharpness that you get from a good cheddar cheese.

The key is the technique and ingredients used, the amounts are more flexible. Ok, let's get into it!

You need dry chickpeas (a.k.a. garbanzo beans), the smaller they are the better.

***Side Note: I like to transfer dry grains or legumes into glass containers (especially when they come in plastic bags than aren't resealable (whyyy?)) but then I'm always wondering what the serving size and calories are so I just label them with masking tape and a sharpie and then I feel Pinterest AF.

See below:

Haven't tried that Amish popcorn yet, will let you know when I do.

Anyway, place the chickpeas in a bowl with baking soda and fill with water. The baking soda helps speed up the cooking process later and allows the chickpeas to get really soft which results in a super smooth hummus (that's a pro tip from the motherland btw).

Let it soak overnight and the next morning the chickpeas will have doubled in size.

Rinse the chickpeas before you cook them.

This part is important. DO NOT ADD SALT when cooking. If you do, it will take FOREVER to cook. Save the salt for the end when you are pureeing the hummus. 

Boil the chickpeas for about an hour to 2 hours until they are soft enough to smash with a little pressure between your thumb and index finger.

Once they are fully cooked, add them to a food processor or blender and gather all the ingredients you will need.

Now begin the process of adding ingredients, tasting and adding as needed. Use the amounts provided for each ingredient as guidelines for the range to be used to achieve the traditional hummus flavor.

At the end of the day though, you are eating it and it should taste good to you so make it how you like it.

Once it tastes to your liking, process it for another minute or so on high to achieve a smooth and whipped consistency.

Place in a bowl with a drizzle of olive oil, some parsley and sumac if you have some.

Watch people/animals come out of the woodwork.

First the chihuahua will come creeping out, the signature clicking of his long nails on the hard floor giving him away.

This clicking noise will rouse the husky out of his slumber and he will come barreling down towards the hummus, pushing the defenseless chihuahua out of the way.

Such is the life of a food blogger and dog owner.





1 1/4 cup dry chickpeas (a.k.a. garbanzo beans)
1 1/2 tbsp baking soda
1/2 - 3/4 cup tahini
juice of 1-2 lemons
1-2 garlic cloves
1 tsp ground cumin
extra virgin olive oil, as needed (about 1/4 cup)
S+P, to taste
sumac and parsley, for garnish (optional)


Combine the dry chickpeas with the baking soda in a large bowl and fill with water.

The beans will swell up and double in size so make sure there is enough water and bowl capacity to accommodate this.

Soak chickpeas overnight and then rinse, place in a pot and cover with water. 

DO NOT ADD SALT. It will take ages to cook if you add salt. Wait until you are pureeing the hummus to add salt.

Cook until tender and you can smash the chickpeas easily with your thumb and index finger.

You can peel them, but it is not necessary.

Add all ingredients in a food processor or blender (starting with the smaller amounts of the ingredients in the ranges I've given. Meaning, start with only 1 garlic clove, only 1/2 cup of tahini, only 1 lemon etc.) I've given ranges of ingredients because although there are staple ingredients in traditional hummus, the quantities vary slightly from home to home depending on personal taste. Some people love a sharp garlic taste other prefer a lemony tang, I personally love a creamy hummus with a nice sharp finish from the tahini. 

Once the hummus is smooth, give it a taste (keep in mind that the hotter the mixture the less flavorful it will taste, so allow it cool on the spoon before you taste).

If it tastes too bland add lemon juice and/or salt. If it's too chunky add more olive oil. If it's missing sharpness then and more tahini (traditional hummus has more tahini than the grocery store brands) and if you can't taste the garlic at all, well, you know what to do.

Once it tastes to your liking, let it process for a good minute on high just to make it extra whipped and creamy.

Place into a bowl and create grooves in the hummus with the back of a spoon. You want little spots for a drizzle of olive oil to nestle in. Finish with a sprinkling of sumac and parsley.  

Enjoy traditionally with warm fluffy pita bread or with your favorite chips or veggies!