Authentic Chickpea Hummus Recipe – Easy Tahini & Lemon Guide

Last Updated on 2 months by Neha Deshmukh

Authentic Chickpea Hummus Recipe – Easy Tahini & Lemon Guide

Hey everyone! If you’re anything like me, you absolutely love a good dip. And honestly, nothing beats a creamy, flavourful hummus. I first made this recipe years ago when I was craving something healthy and satisfying, and it’s been a staple ever since. It’s so easy to whip up, and way better than anything you can buy in a store. Let’s get into it!

Why You’ll Love This Recipe

This hummus recipe is seriously the best. It’s incredibly smooth, packed with flavour, and comes together in just a few simple steps. Plus, it’s super versatile – perfect for a quick snack, a party appetizer, or even a light lunch with some warm pita bread. You’ll love how fresh and vibrant it tastes, and how much better homemade hummus is!

Ingredients

Here’s what you’ll need to make this amazing hummus:

• 1 cup chickpeas (about 198g)
• ½ cup tahini (about 120g)
• 1 tbsp lemon juice (about 15ml)
• ½ tsp garlic, minced (about 2.5ml)
• ½ tsp cumin powder (about 2.5g)
• Salt to taste
• 1 tbsp olive oil (about 15ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really makes a difference!

• Tahini: Seriously, good tahini is key. Look for a brand that’s smooth and runny, not thick and pasty. The flavour will shine through! I prefer a tahini that’s slightly nutty.
• Chickpeas: You can use either Kabuli Chana (the beige ones) or Desi Chana (the darker, smaller ones). Kabuli Chana will give you a lighter coloured, milder hummus. I usually use Kabuli Chana for this recipe, but Desi Chana works beautifully too – it has a slightly earthier flavour.
• Lemon Juice: Freshly squeezed is always best! But if you’re in a pinch, bottled lemon juice will do. Different lemons have different levels of acidity, so adjust to your taste. I’ve noticed lemons from Nagpur are particularly juicy and flavourful.

Step-By-Step Instructions

Alright, let’s make some hummus!

1. First, soak your chickpeas in water overnight, or for at least 8 hours. This helps them cook up nice and soft. Drain and rinse them really well.
2. Now, pop those chickpeas into a pressure cooker with plenty of water. Cook for 3 whistles, or if you’re boiling them, simmer for 30-40 minutes until they’re super tender. Don’t add salt during cooking – it can toughen the chickpeas.
3. Once cooked, drain the chickpeas, but save that cooking water! It’s liquid gold for getting the perfect hummus consistency. Blend the chickpeas into a smooth paste, adding a little of the reserved water as you go.
4. Add the tahini, lemon juice, minced garlic, cumin powder, and salt to the blender. Blend, blend, blend until everything is creamy and well combined.
5. If your hummus is too thick, just add a little more of that reserved chickpea water until it reaches your desired consistency. Finally, drizzle with olive oil and get ready to enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Peeling the chickpeas after cooking will give you an extra smooth hummus. It’s a bit of a pain, but worth it if you’re a texture perfectionist!
• Don’t be afraid to taste and adjust the seasonings. More lemon juice for tang, more cumin for warmth, more garlic if you’re a garlic lover!
• Blending for a longer time really helps to create a super creamy texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan & Gluten-Free: This recipe is naturally both vegan and gluten-free!
• Spice it Up: Add a pinch of chili flakes or a teaspoon of harissa paste for a little heat. My friend, Priya, loves adding a dash of Kashmiri chilli powder for colour and a mild spice.
• Festival Adaptations: During Ramadan, my family loves serving this with dates and warm roti for Iftar. It’s a really comforting and nourishing meal.
• Roasted Red Pepper Hummus: Blend in a roasted red pepper for a smoky-sweet twist.

Serving Suggestions

Hummus is so versatile! Here are a few of my favourite ways to serve it:

• With warm pita bread or naan.
• As a dip for veggies like carrots, cucumbers, and bell peppers.
• Spread on sandwiches or wraps.
• As part of a mezze platter with olives, feta cheese, and other dips.

Storage Instructions

Leftover hummus will keep in an airtight container in the refrigerator for up to 3-4 days. The flavour might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of chickpea to use for hummus? Both Kabuli Chana and Desi Chana work well, but Kabuli Chana is more common for a classic hummus.
• Can I make hummus without tahini? You can, but it won’t be quite the same. You can try substituting with sunflower seed butter or even cashew butter, but the flavour will be different.
• How can I adjust the thickness of my hummus? Add more reserved chickpea water to thin it out, or a little more tahini to thicken it up.
• Why shouldn’t I add salt while boiling the chickpeas? Salt can toughen the chickpeas and make them take longer to cook.
• How long does homemade hummus last in the refrigerator? Up to 3-4 days in an airtight container.

Enjoy your homemade hummus! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with!