Fluffy Hummus
Experience the creamiest, dreamiest homemade hummus with this Fluffy Hummus recipe that takes authentic Middle Eastern flavors to the next level. Made from scratch using tender, skin-optional dried chickpeas and a blend of garlic, tahini, and freshly squeezed lemon juice, this recipe ensures a smooth, velvety texture by incorporating a genius baking soda technique and a splash of ice water for aeration. A drizzle of olive oil and a hint of cumin tie everything together, creating a perfectly balanced dip that’s light, airy, and irresistibly flavorful. Serve it as a crowd-pleasing appetizer with warm pita, crisp veggies, or use it as a versatile spread in your favorite meals. With straightforward steps and no preservatives, this is the ultimate guide to achieving restaurant-quality hummus in your own kitchen!
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 teaspoon baking soda
- 0.5 cup tahini
- 2 large garlic cloves
- 0.25 cup lemon juice
- 0.25 cup ice water
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon cumin powder
- 1 teaspoon salt
Instructions
Place the dried chickpeas in a bowl and cover them with 2 inches of water. Let them soak overnight, or for at least 8-10 hours.
Drain and rinse the soaked chickpeas. Add them to a large pot with 1 teaspoon of baking soda. Cook over medium heat for 3-4 minutes while stirring continuously to coat the chickpeas.
Add enough water to the pot to cover the chickpeas by at least 2 inches and bring to a boil. Lower the heat to a simmer and cook for about 60-90 minutes until the chickpeas are very soft and can be mashed easily with your fingers.
Drain the chickpeas and set aside. For the smoothest texture, optionally remove the skins by gently rubbing the chickpeas with your fingers or a clean kitchen towel.
In a food processor, blend the garlic cloves and salt together until finely minced. Add the tahini and lemon juice, and blend for about a minute until creamy and well-combined.
Add the cooked chickpeas, cumin powder, and 3 tablespoons of ice water to the food processor. Blend for 2-3 minutes, stopping occasionally to scrape down the sides, until the mixture is completely smooth and airy.
While the food processor is running, slowly drizzle in the extra virgin olive oil and continue blending for another minute to achieve a fluffy consistency.
Taste and adjust seasoning, adding more salt, lemon juice, or cumin as needed. If the mixture is too thick, add a bit more ice water, one tablespoon at a time, blending well after each addition.
Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with optional toppings like paprika, chopped parsley, or a few whole chickpeas.
Serve with pita bread, fresh veggies, or as part of a larger meal. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 23.5 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9500 mg | 731% | |
| Iron | 42870.5 mg | 238169% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
