Hummus 101 – Moms Ultimate Recipe
From now you have no excuses not making Hummus at home!

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Hummus 101 – Moms Ultimate Recipe

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Adjust Servings:
1 Lbs / 0.5 Kg Chickpea
1 Chili Pepper
1 Tsp Baking soda
1/2 - 3/4 Cup Tahini
2-3 Tbsp Olive oil

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  • Gluten Free
  • Vegan
  • Vegeterian
  • 12 - 28 Hours
  • Serves 10
  • Easy




Hummus has gained immense popularity in recent years. Partly because it’s healthy and partly because it’s just so good and yummy. It goes well with so many things, it’s filling and a great condiment!

For me Hummus is actually a main course. There’s nothing better than a warm Hummus bowl garnished with olive oil and some paprika eaten with your hands using fresh warm pita bread… Just yum….

Many people buy industrial hummus from the supermarket because well… just because they don’t know how easy it is to make. In this recipe I’m going to show you that hummus is one of the easier dishes making! and if you follow my instructions you’re guaranteed success!

This basic recipe is my moms. She makes it every week and we never get tired of it. Eating it warm and fresh tastes nothing like the products you can buy at the supermarket. It is so much better.

Though making it easy, it does need some planning and thinking ahead… just soaking the chickpeas takes between 8-24 hours and I don’t recommend using the canned garbanzo beans.


Tips For Success:

  1. Patience… I can’t stress how important it is with this dish
  2. Use a good food processor. it needs to be powerful enough to grind the hummus to smooth paste
  3. Using a blender wont work so don’t try it…
  4. Buy the small chickpea beans. They are much better than the bigger kings
  5. Fresh chickpea produces better results and gets soft in cooking easier
  6. Never add salt when you soak or cook the hummus. Adding salt will prevent the chickpea from getting soft
  7. Good Tahini is crucial. don’t use a cheap kind
  8. Feel free to add spices like cumin or turmeric. they add flavor. If you do add something the best moment would be while the hummus is cooking.


Feel like cooking more recipes with chickpeas? try our Chickpea Potato Fries

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8 - 24 Hours

Soaking the Chickpeas

Soak the chickpea / garbanzo beans for 24 hours or at least overnight. Use a big bowl with fresh cold water. Replace the water every 5-6 hours.

3.5 - 4.5 Hours

Cooking The Chikpeas

Wash the soaked chickpea and add to a big pot with plenty of fresh water. Add 1 Tsp of baking soda and the chili (cut in half). Cook for 1.5 - 2.5 hours till the hummus is very soft. It should squeeze in your fingers easily.
Make sure to de-foam the boiled chickpea from time to time otherwise the hummus might be a bit bitter.
Let the chickpea get to room temperature before mashing them in the food processor. 2 hours should do the trick!

10 - 20 Minutes

Making Hummus!

Strain the chickpeas (keeping 1-2 cups of the cooking water aside). Remove the chili and pour only the chickpea inside the food processor. If there's too much you might have to make it in two batches. Turn the food processor on and start pouring half a cup from the cooking water. Leave the food processor on for at least 10-20 minutes. It takes time till it gets really smooth. Add water as needed and add the Tahini. You can stop the food processor to taste. In the end add some salt and a bit of olive oil. Make sure not to over salt it. Enjoy!


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