Hummus
حمص
Chickpeas, tahini, lemon and garlic — a dip, not a yoghurt smoothie, and not a Turkish restaurant garnish.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: حمص.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- —
- Total
- 8 hr 15 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Hummus is ground chickpeas loosened with tahini, lemon and garlic until it is silky. Ice-cold water or a splash of the cooking liquid makes it fluff. Yoghurt is a different dip. Cumin is a house choice. Oil on top is dressing, not the body of the puree.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
If using dried chickpeas, soak overnight and simmer until they collapse. Peel a handful if you want it silkier. Canned: rinse well.
90 minStep 2
Blend tahini, lemon, garlic and salt first until pale. Add chickpeas. Stream in ice water until it is light, not paste.
8 minStep 3
Plate, a well of oil, optional cumin. Warm pita.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Dried chickpeas → Canned
Rinse hard. A pinch of baking soda in the boil helps dried ones go soft.
Tips
- Warm chickpeas blend smoother than fridge-cold ones.
- A teaspoon of the cooking liquid beats a glug of cream.
History & culture
Levantine mezze. Lebanon, Syria and Palestine all cook it; the ownership argument is older than any food blog. Eat it with pita, not as a sad tub next to carrot sticks if you can help it.
Chickpeas and tahini are old Levantine pantry. The restaurant swirl is 20th-century presentation.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Andy Li via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Homemade%20hummus%20and%20pitta%20-%20Long%20Man%20Inn%202024-12-18.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Hummus take?
8 hr 15 min all in — 15 min prep, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Dried chickpeas → Canned. Rinse hard. A pinch of baking soda in the boil helps dried ones go soft.
Any tips from this recipe?
Warm chickpeas blend smoother than fridge-cold ones. A teaspoon of the cooking liquid beats a glug of cream.
Can I prepare this ahead?
If using dried chickpeas, soak overnight and simmer until they collapse. Peel a handful if you want it silkier. Canned: rinse well.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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