Grandma’s authentic hummus recipe is an easy velvety puree of cooked chickpeas, her tahini recipe, garlic, lemons and love. The only authentic hummus or ‘Homos bi Tahini’ recipe on the internet unless your ‘Jidat’ is tech savvy too!
What Is Hummus?
Growing up with a Syrian mom and lots of Syrian, Lebanese and Egyptian aunties (everyone else’s mom), hummus was always in our refrigerator. No, it did not exist in a grocery store then, we made this stuff, every single week!
A creamy velvety spread or dip, rich in plant based protein from the chickpeas, fiber and bone building benefits from the sesame seeds, vitamin C and digestive aids from the lemons, and the garlic… oh the medicinal properties from the garlic; makes hummus one of the best homemade recipes to have in the fridge always!
How Do You Make Hummus From Scratch?
Making hummus from scratch can mean different things to different people. Really and truly from scratch means, soaking the dried chickpeas and cooking them. Soaking the sesame seeds and grinding them. Tossing it all into a blender with lots and lots of freshly squeezed lemons, garlic and salt and whirling it until it becomes a creamy delicacy.
Or… open a can of chickpeas, scoop out a dollop of tahini, pour lemon juice from a bottle and toss in a few garlic cloves with salt and whirl until it becomes creamy and luscious.
What Is Hummus Eaten With?
- Mezze spread (tapas or appetizer spread) served at cocktail time or simply a casual family gathering. Baba ganoush, sheep or goat cheese, olives, homemade bread and a salad of tabouli.
- Mediterranean meals as a side to kabobs, grilled seafood, lamb chops and as a spread on a sandwich, which is really flat bread, hummus and anything in the fridge you want to put on it.
How To Make Hummus
If you have the time, soak dried chickpeas over night. Simmer the chickpeas in a large pot of water with salt, garlic and baking soda. The baking soda helps cut down on tummy troubles some people get from beans. Boil the chickpeas gently until they fall about and can be easily squashed between two fingers. Cool the chickpeas and use these in the hummus recipe. Save some of the water from boiling the chickpeas to thin the hummus.
If using canned chickpeas, I would strongly advise dumping several cans of chickpeas into a pot of water, salt and garlic and boil until they become very soft and mushy. This soft chickpeas are what make for a creamy hummus.
The rest is easy. Just place all the ingredients into a blender or food processor and puree until creamy and velvety.
Tahini In Hummus
Sesame seeds and their rich oil are what turn the chickpea aspect of hummus into something velvety and almost nutty in flavor. There are many quality brands of tahini on the market, of which I have tried many and been very pleased with them. If tahini is not easy for you to find it is easy to make; all you need is about one cup or two of sesame seeds. The rest is easy.
Is Hummus Only Made With Chickpeas?
While I have only known hummus to be made with chickpeas, I have experimented with using other legumes. To be honest, my absolute favorite hummus is made with fava beans, cooked to a mushy texture just like the chickpeas. French lentils are also a good alternative.
How Is Hummus Served?
The presentation of hummus in my home was always extra special. In a low flat dish the hummus was spread. Thumb prints all across the top. A drizzle of olive oil across, settling into the thumb prints. Chopped fresh parsley around the edges and sometimes pomegranate seeds scattered across the top. Serve hummus however looks fancy to you!
- Cooked chickpeas
- Lemon juice
- Olive oil
- Food Processor or blender
- Measuring cup
- Measuring spoons
- Garlic press
- Citrus press
Grandma’s Homemade Hummus RecipeCourse: AppetizersCuisine: Mediterranean
The ancient recipe of chickpeas, garlic, lemon and sesame paste whisked into a luscious spread or dip.
Cooked Chickpeas – 3 cups, liquid reserved from cooking
Tahini – 1/3 cup
Lemon juice – 3 lemons, about 1/2 cup
Garlic – 3 cloves
Olive oil – 1/4 cup, extra for garnish
Parsley – 1/4 cup, chopped, a few whole for garnish
Liquid – 1/2 cup or as needed. Water can be used but liquid from the chickpeas is best
Salt – to taste
- In a blender or food processor, place cooked chickpeas, tahini, lemon juice, garlic, olive oil and a pinch of salt. Puree until well combined. Stop and taste for salt. Add more as needed.
- With the machine running, gently pour in liquid until the mixture thins out a little. Take care not to over pour.
- Transfer to a serving dish and garnish with a drizzle of olive oil, and parsley.
- The oil used in the original recipe of this hummus was Taratoor, also called Tahini. It was made of pure sesame seed oil, lemons, garlic and salt. It did not have crushed sesame seeds in the tahini. Coming to America, this changed.