The Homemade Hummus Guide
From soaking to serving — everything you need to know to make hummus like a hummusiya
Why Doesn’t Homemade Hummus Come Out Like at the Hummusiya?
Every Israeli has tried making hummus at home, and most of the time the result is disappointing. It’s grainy, not smooth. It tastes okay, but not “wow.” The reason is that hummus joints do things we skip at home: a long soak, cooking with baking soda, removing the skins, and very long blending. If you follow this guide, you’ll get a result that rivals any hummusiya.
Soaking — The Step You Can’t Skip
Soak the chickpeas for 12-24 hours in cold water, with half a teaspoon of baking soda per cup of dried chickpeas. The baking soda starts softening the skins and shortens the cooking time. Change the water once or twice. Well-soaked chickpeas double in size and cook much faster. Don’t skip this step — canned chickpeas will never give the same result.
Cooking — Until They Fall Apart
Cover the chickpeas with water, add another half teaspoon of baking soda, and bring to a boil. The foam that rises? It contains the skins — skim it off generously. Cook over low heat for 1-2 hours. How do you know they’re ready? Take a chickpea between two fingers — it should dissolve with no effort. If you have to press, keep cooking. Overcooked chickpeas are better than undercooked ones.
Blending — Where the Magic Happens
Drain the chickpeas (save the cooking water!). Blend in a food processor for at least 5 minutes straight — yes, 5 minutes. Let the processor work. Add raw tahini (about a third of the amount of chickpeas), lemon juice, garlic, salt and cumin. Keep blending, and add cooking water gradually until you reach a smooth creaminess. The texture should be like mousse — light and airy.
Classic Serving
- Spread it on a plate in a circular motion with the back of a spoon
- Make a “pool” in the center to fill with olive oil
- Whole cooked chickpeas in the center
- Paprika, cumin and chopped parsley
- Olive oil, generously — don’t skimp
- Serve with warm pita, onion and pickles