There are two ways to make hummus – from canned chickpeas and from dry chickpeas. One takes 10 minutes, the other one… takes a bit more patience. The first one is good, the second one is everything you ever wanted.
If you go to a real hummus restaurant in Israel (in Hebrew ‘hummusia’, חומוסיה), that’s where you would get the REAL HUMMUS – a full plate of smooth, hot & creamy chickpea goodness, topped with delicious Extra Virgin Olive Oil, and a choice of fava beans, lamb or pretty much whatever the restaurant decides to put on the menu. You would get a warm pita bread to dip the hummus, possibly some pickles, and some sweet onion.
This kind of hummus has been made from dry chickpeas, after they’ve been soaked in water over-night, then cooked for 3 – 9 hours, then pureed with tahini, garlic & lemon and served to you directly when still hot & fresh.
The ‘quick hummus’ version, is made of canned chickpeas, takes a lot less time. And you will never, NEVER be served hummus made from canned chickpeas in an Israeli ‘Hummusia’.
I swear by my real hummus recipe, and refused to even call hummus from canned chickpeas ‘hummus’. Until a few months ago in Israel, where I craved hummus at home all I had is a can of good quality chickpeas, and my favourite tahini. I tried making hummus with those, added some cumin for a deeper taste, and actually.. it turned out pretty delicious.
It can not replace ‘real hummus’ as a whole meal – the texture is not as fluffy, it’s not warm, there is no umami and it’s quite heavy just on its own. But it’s perfect as a dip for a BBQ, as a side or as a condiment.
I normally make my hummus from dry chickpeas. But if I’m in a rush and all I want is a nice dip with veggies for snacking, then I make the quick version. I suggest that you try both and see what works for you!
The Quick & Easy Hummus Recipe
Makes: One bowl of hummus
Time: 10 min
400g canned chickpeas (about 200g drained)
200 ml good quality tahini (I use Al Kanater)*
100 ml mineral water
1-2 tbsp freshly squeezed lemon juice
1 small garlic clove
1/4 tsp cumin
1/4 tsp salt
For serving: Olive oil, sweet paprika, cumin & chopped parsley.
Crush or finely chop: 1 small garlic clove.
Drain & rinse: 400g canned chickpeas.
Blend: Add all the ingredients to a blender (rinsed chickpeas, crushed garlic, 200 ml tahini, 100 ml mineral water, 1 – 2 tbsp freshly squeezed lemon juice, 1/4 tsp cumin, 1/4 tsp salt). The ratio between the chickpeas and the tahini should be about 50/50 or 60/40. Blend everything until smooth and creamy. Adjust the mineral water & salt if needed.
Serve: Transfer the hummus into a bowl, top with some olive oil and sprinkle a little paprika, cumin, & fresh chopped parsley on top. Enjoy as an aperitif with fresh veggies and bread, or grilled meat & veggies as a side ❤️
The Real Hummus Recipe
This method is based on the tips that I got from the head chef & owner of Hummus Shlomo & Doron, one of the best Hummus restaurants in Israel, and my personal favourite.
Makes: 4 full portions
Prep Time: 8 – 16 hrs
Cooking time: 3 – 9 hrs (depends on the chickpeas)
200g dry chickpeas
300/400 ml good quality tahini (I use Al Kanater)*, amount depends on the chickpeas size
1/2 tbsp salt
1 tsp baking soda (optional, to speed up the process)
300/400ml mineral water (only if using baking soda)
2 – 4 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
Soak the chickpeas in water over-night: Place the chickpeas in a big pot filled with cold water, put the pot in the fridge and let them soak for at least one night, up to 24 hours.
The next day, they should have doubled in size. Drain the chickpeas, refill the pot with fresh water, bring to a boil & then reduce to simmer. Cook covered for about an hour and half, then add about 1/2 tbsp salt. If you want to speed up the cooking process, add 1 tsp of baking soda to the water. If you’re not using baking soda, it might take up until 9 hrs for the chickpeas to be ready, depends on their size. It’s totally worth it to skip the baking soda, since it might leave a slight after taste. Keep adding more boiling water from a kettle to keep the chickpeas fully immersed at all times. Mix and keep cooking until the chickpeas are so soft that you can smush one very easily with your fingers.
Scoop out some pretty chickpeas, and save them for later.
Using a slotted spoon, transfer the ready chickpeas into a blender. Add 300/400 ml tahini (depending on the size of the chickpeas – the ratio of the ready chickpeas/tahini should be about 50/50 or 60/40). If you haven’t used baking soda – add 300/400 ml of the chickpeas‘ cooking water to the blender. Otherwise, toss the cooking water and add mineral water instead. Add 2 – 4 tbsp freshly squeezed lemon juice and 1 crushed garlic clove. Blend all together until smooth and creamy. You want it to be a bit more liquid than its final state – hummus hardens when it cools down. Adjust the water & salt if needed.
Transfer into a serving bowl, make a little well in the middle and top with the reserved cooked chickpeas, olive oil, a pinch of paprika, cumin, & freshly chopped parsley. Enjoy as an aperitif with fresh veggies and bread, grilled meat & veggies as a side, or a whole meal topped with shakshuka, mushrooms or meat.
It’s very important to use good quality tahini here, as it is half of the ingredients. In Berlin I buy Al Kanater tahini, it’s THE BEST! You can buy it here online or in their shop in Charlottenburg. Also in Goldhan und Sampson in Prenzlauer Berg.
For ‘the real one’ – it’s best to get a small kind of dry chickpeas. They taste better with the tahini and they cook faster.
Let me know if you make it and if I can give you any more tips on this! I’m curious to hear your feedback.