Creamy Homemade Hummus

Introduction

Hummus is a smooth and versatile chickpea dip that is widely enjoyed across Middle Eastern cuisine. This version starts with dried chickpeas and is scaled for a small batch.

A Thermomix® makes blending easier and helps create a very smooth, creamy texture, but it is not essential. A food processor or a powerful blender works well too.

Origin and inspiration

Hummus is common throughout the Middle East and varies slightly by region, ingredients and household preference. This version is inspired by that tradition but adapted to a small quantity, dried chickpeas and ingredients that are easy for me to find in Germany.

The recipe is designed to work both traditionally and with a Thermomix® or another food processor. The machine makes the job easier and helps produce a finer texture, but it is not a requirement.

This is the version I prepared and tested at home, adjusting texture, acidity and seasoning until the balance felt right.

A note about garlic

Garlic is common in many hummus recipes, but its intensity can vary a lot and not everyone tolerates it well.

That is why it is optional here. For a stronger, more traditional flavour, add ½ small clove. For a milder hummus, simply leave it out.

Ingredients

75 g dried chickpeas
plenty of water for soaking
½ tsp baking soda
fresh water for cooking
¼ onion, optional
½ bay leaf
½ tsp salt for the cooking water
35 g tahini
25 ml lemon juice
½ tsp ground cumin
½ tsp salt
30–60 ml very cold water, depending on texture
1 tbsp olive oil
extra olive oil for serving
½ small garlic clove, optional

Step-by-step preparation

1. Soak the chickpeas

Place the dried chickpeas in a large bowl, cover with plenty of water and add the baking soda.

Soak for 8–12 hours, ideally overnight.

2. Cook the chickpeas

Drain and rinse well. Cover with fresh water and add the onion and bay leaf.

Cook until the chickpeas are very tender, about 60–90 minutes, depending on the chickpeas. Add the salt near the end of cooking.

3. Cool slightly

Drain the chickpeas, reserving a little cooking liquid, and allow them to cool slightly before blending.

Peeling is not necessary. For an especially smooth texture, you can remove some of the skins.

4. Blend

Thermomix® option: add the cooked chickpeas, tahini, lemon juice, cumin, salt, garlic if desired, and 30 ml very cold water to the mixing bowl.

Blend until very smooth, scrape down the sides and repeat if needed. Add more cold water gradually until the desired consistency is reached.

Without Thermomix®: use the same ingredients in a food processor or powerful blender, adding garlic only if desired and adding the water gradually.

5. Finish the hummus

Add the olive oil and blend until fully incorporated. Taste and adjust salt, lemon or cumin if needed.

6. Serve

Spread the hummus on a plate and create a shallow swirl with the back of a spoon.

drizzle with olive oil,
add a few whole chickpeas,
sprinkle with a little paprika,
and finish with fresh parsley.

Introduction