Homemade Hummus

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 3 1/2 to 4 cups
Get smooth, creamy hummus every time by soaking and cooking dried chickpeas until tender. Incorporate paprika, cumin and red pepper flakes to liven up the flavors of this Middle Eastern dip.

Ingredients

Directions

  1. Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
  2. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
  3. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
  4. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
  5. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.