Homemade Hummos

Ingredients

• 2 cups (about 400 g) rawlarge dried chickpeas
• 1 tablespoonbicarbonate of soda, for soaking
• 3garlic cloves, crushed
• 1 tablespoon, or to tastesalt
• ¾ cup (about 180 ml), or to tastefreshly squeezed lemon juice
• ½ cup (about 120 g)tahini paste
• 1 tablespoon (optional)Greek yoghurt
• to tasteextra virgin olive oil, for drizzling

Instructions

1. 1

   Soak the chickpeas

   Cover the chickpeas with plenty of water and stir in the bicarbonate of soda. Leave them to soak overnight.

2. 2

   Boil until tender

   The next day, drain the chickpeas, leaving a small amount of the soaking water. Add fresh water and boil for at least 1 hour, skimming off excess froth. Continue until you see chickpea skins floating to the surface.

3. 3

   Remove the skins

   Take off as many loose skins as you can. The chickpeas are cooked when one squashes easily between your fingers.

4. 4

   Cool the chickpeas

   Drain the chickpeas and leave them to cool completely.

5. 5

   Blend the hummos

   Put the cooled chickpeas in a food processor. Add the salt, tahini, garlic, lemon juice and Greek yoghurt, if using, and process, adjusting the seasoning to your taste.

What is hummos?

Hummos is a chickpea and tahini dip associated with the Levant and enjoyed across the Middle East and beyond. This version starts with dried chickpeas rather than tinned ones, so it involves an overnight soak and a long simmer.

The method focuses on cooking the chickpeas until very soft, then blending them with a generous amount of lemon and tahini. Greek yoghurt is optional and is included here for colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 23g protein, 70g carbs, 26g fat.

The chickpeas provide most of the carbohydrates, fibre and protein, while tahini and the olive oil drizzle contribute much of the fat. Lemon juice adds sharpness, and the salt can make sodium substantial if you use the full tablespoon. Serve a moderate scoop with vegetables and a protein-rich accompaniment to make a more balanced plate.

Why start with dried chickpeas?

Dried chickpeas need advance planning, but soaking and boiling lets you cook them until they squash easily. That softness helps them break down in the food processor.

Bicarbonate of soda is added to the soaking water in this recipe. Skimming the pot as it boils keeps froth from getting in the way of checking the chickpeas.

The key flavour choices

Lemon: the listed ¾ cup makes a distinctly lemony hummos, and the recipe invites you to adjust it to taste. Add it during blending so it combines evenly with the chickpeas.

Tahini and garlic: tahini brings a rich, nutty flavour, while crushed garlic gives the dip its savoury edge. Start with the stated amounts and taste as you process.

Getting a smooth texture

Cooked chickpeas: use the finger-squash test rather than relying on the clock alone; the recipe calls for at least an hour of boiling. Remove as many loose skins as practical before blending.

Blending: process the ingredients until they come together, then adjust the salt, lemon and other flavours to your liking. The method does not specify a blending time, so use the texture and taste as your guide.

How to serve it

The ingredient list suggests finishing the hummos with a drizzle of extra virgin olive oil when plating. Serve it as a dip or alongside a meal with bread and fresh vegetables.

The recipe does not state a total preparation time. Allow for the overnight soak, at least an hour of boiling and enough time for the chickpeas to cool fully before blending.

Recipe notes & tips

• Soak the chickpeas overnight in plenty of water, as they need room to expand.
• Skim off froth while the chickpeas boil so you can see the surface clearly.
• Check for tenderness by squashing a chickpea between your fingers.
• Let the chickpeas cool completely before adding them to the food processor.
• Taste as you blend and adjust the lemon and salt gradually.
• Drizzle the olive oil over the hummos when plating, as suggested in the ingredient list.

Variations

• More lemon: add extra lemon juice to taste for a sharper dip.
• Garlic-forward: blend in another crushed clove if you want a stronger garlic flavour.
• Without yoghurt: leave out the optional Greek yoghurt.
• Thinner texture: blend in a little reserved cooking liquid if the hummos needs loosening.
• Herb finish: scatter chopped parsley over the plated hummos for a fresh garnish.

Common mistakes to avoid

• Under-soaked chickpeas: soak them overnight in plenty of water so they have time to soften before boiling.
• Stopping the boil too soon: cook for at least an hour and use the finger-squash test to check tenderness.
• Skipping the skim: remove excess froth during boiling so the chickpeas are easy to inspect.
• Blending while hot: let the chickpeas cool completely before processing.
• Adding all the seasoning without tasting: adjust salt and lemon to your preference as the mixture processes.

How to store

Transfer leftover hummos to an airtight container and refrigerate for up to 4 days. Stir before serving; it is usually best eaten cold or at room temperature, so no reheating is needed.

Frequently asked questions