Homemade Chickpea Hummus — Easy, Creamy Hummus de Garbanzos

Versión en Español

Homemade chickpea hummus is cooked chickpeas blended with tahini, olive oil, garlic, lemon juice, cumin, cinnamon, Chilean paprika, and cilantro into a creamy dip, loosened with water or cooking liquid and chilled for an hour. It takes 15 minutes of preparation plus 1 hour of chilling, and serves 6.

A Middle Eastern classic that has spread around the world for being cheap, simple, and versatile.

How to Make Chickpea Hummus?

You can use leftover chickpeas, cook them especially for the hummus, or use canned precooked chickpeas from any supermarket; the recipe turns out just as well.

Nutritional Information

Each serving of chickpea hummus contains approximately 330 kcal, 19 g of carbohydrates, 26 g of fat, 7 g of protein, 5 g of fiber, 1 g of sugars, 0 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chickpea Hummus Recipe

Preparation: 15 minutes (plus 1 hour of chilling)
Servings: 6

Ingredients

• 400 g (14 oz) of cooked chickpeas
• 120 ml (½ cup) of olive oil
• 3 tablespoons of tahini
• 2 teaspoons of ground cumin
• 2 garlic cloves
• 1 teaspoon of cinnamon
• 1 teaspoon of ají de color (Chilean sweet paprika)
• 1 sprig of cilantro
• 1 lemon
• Water or chickpea cooking liquid
• Fine salt
• Black pepper

Instructions

1. Drain the chickpeas and rinse them until they no longer foam, then set aside in a colander. In a food processor or blender, combine the chickpeas, garlic, tahini, cinnamon, cilantro, the strained juice of half a lemon, cumin, olive oil, and ají de color.

2. Season with salt and pepper and adjust to taste. Blend on high until creamy, a little thicker than a purée, adjusting the texture with water or the chickpea cooking liquid. Refrigerate for about 60 minutes.

3. Serve on a large, wide plate. If you like, sprinkle with ají de color and chopped cilantro and drizzle with olive oil. Serve with homemade bread or warm pita, or as a dip for nachos, fries, or garlic breadsticks.

Additional Tips

Thermomix method

Put the chickpeas, olive oil, tahini, cumin, garlic, cinnamon, ají de color, and lemon juice in the bowl and mix at medium speed for a few seconds. Add 2 to 3 tablespoons of water or cooking liquid, keep mixing at medium speed, and season to taste.

Homemade tahini

Tahini made from toasted sesame and oil gives a fresher, more controlled flavor.

Toast the cumin

Toast and grind cumin just before using for a more intense aroma, and adjust the lemon or garlic to taste.

Frequently Asked Questions (FAQs)

1. Can I use canned chickpeas?

Yes, they are practical; rinse them well to remove sodium, and use their liquid (aquafaba) instead of water to adjust the creaminess.

2. How do I make hummus without tahini?

Use peanut or almond butter; it stays creamy, although the flavor is less traditional.

3. How long does it keep?

Up to 5 days in the fridge in an airtight container, or 3 months frozen in portions; thaw in the fridge.

4. What spices can I add?

Try smoked paprika or za’atar for a Mediterranean touch, without overpowering the chickpeas.

5. Can I make it without a blender?

Yes, mash the chickpeas with a fork and mix by hand; it takes effort and gives a rustic texture.

History and Origin of Hummus

In Arabic, hummus literally means chickpeas, and this dish is called ḥummuṣ bi ṭaḥīna, chickpeas with sesame paste. Musabbaha is a related version that keeps some of the chickpeas whole.

Did You Know?

Chickpeas are rich in potassium, fiber, and vitamin B6, nutrients that support heart health and help regulate cholesterol.

Recommended

• Homemade Chickpea Falafel Recipe
• Vegan Chickpea Mayonnaise Recipe
• Garlic Roasted Eggplant Recipe
• Chilean Chickpea Stew Recipe