Name: Homemade Hummus
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 (15-oz.) can chickpeas, drained, rinsed -; 1/2 tsp. baking soda -; 1/2 c. tahini -; 3 tbsp. fresh lemon juice -; 1/4 c. extra-virgin olive oil, plus more for serving -; 1 1/2 tsp. (or more) kosher salt -; 1/2 tsp. (or more) ground cumin -; 1/4 tsp. (or more) cayenne pepper -; Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Hummus

1. 1 (15-oz.) can chickpeas, drained, rinsed -

2. 1/2 tsp. baking soda -

3. 1/2 c. tahini -

4. 3 tbsp. fresh lemon juice -

5. 1/4 c. extra-virgin olive oil, plus more for serving -

6. 1 1/2 tsp. (or more) kosher salt -

7. 1/2 tsp. (or more) ground cumin -

8. 1/4 tsp. (or more) cayenne pepper -

9. Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional) -

How to cook deliciously - Homemade Hummus

1. Stage

In a medium pot, cover chickpeas and baking soda with water by about 2". Cover and bring to a boil. Cook until chickpeas are breaking down, about 15 minutes. Drain, then rinse chickpeas.

2. Stage

Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes. With the motor running, slowly add oil until combined. Add salt, cumin, and cayenne and pulse again to combine; adjust seasonings as needed. Add 1 tablespoon water and continue to blend until hummus is smooth.

3. Stage

Transfer hummus to a serving bowl. Drizzle with more oil. Sprinkle with Aleppo-style pepper and parsley (if using).

4. Stage

Make Ahead: Hummus can be made 3 days ahead. Store in an airtight container and refrigerate.