Hummus Recipe

Name: Albaraka Mediterranean Market and Grills Hummus Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (garbanzo beans), drained; 2 tbs reserved chickpea liquid (aquafaba) or water; 0.5 tsp baking soda (optional, for cooking dried chickpeas); 0.5 cups tahini (sesame paste); 3 tbs fresh lemon juice; 3 tbs extra-virgin olive oil (plus extra for serving); 2 cloves garlic cloves, peeled; 1 tsp ground cumin; 1 tsp salt; 0.25 tsp black pepper; 1 cup roasted red bell pepper, jarred or roasted & peeled; 0.5 tsp smoked paprika; 0.25 tsp red pepper flakes (optional); 2 tbs fresh parsley, chopped; 2 tbs whole chickpeas (reserved for garnish); 1 tbs extra virgin olive oil (for drizzling); 0.25 tsp sumac or smoked paprika (optional)

Inspired by Albaraka Mediterranean Market and Grill

Time20m

Serves6

Classic hummus or spicy red pepper hummus is always a win.

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Ingredients

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Chickpea Base

2 cups canned chickpeas (garbanzo beans), drained

2 tbs reserved chickpea liquid (aquafaba) or water

1/2 tsp baking soda (optional, for cooking dried chickpeas)

Flavor & Emulsifying

1/2 cups tahini (sesame paste)

3 tbs fresh lemon juice

3 tbs extra-virgin olive oil (plus extra for serving)

2 cloves garlic cloves, peeled

1 tsp Ground cumin

1 tsp Celtic sea salt

1/4 tsp black pepper

For Spicy Red Pepper Variation (optional)

1 cup roasted red bell pepper, jarred or roasted & peeled

1/2 tsp Smoked paprika

1/4 tsp red pepper flakes (optional)

Garnish & Serving

2 tbs Fresh parsley, chopped

2 tbs whole chickpeas (reserved for garnish)

1 tbs extra virgin olive oil (for drizzling)

1/4 tsp sumac or smoked paprika (optional)

Method

Prepare Chickpeas (if using canned or dried)

If using canned chickpeas

Drain the canned chickpeas, reserving 2 tablespoons of the canning liquid (aquafaba). Rinse the chickpeas briefly under cool water.

If using dried chickpeas (optional, takes longer but yields creamier hummus)

Soak 1 cup dried chickpeas overnight in plenty of water. Drain, then place in a pot with 1/2 teaspoon baking soda and cover with several inches of water. Bring to a boil, then simmer 45–60 minutes until very tender. Drain, reserving 2 tablespoons cooking liquid. Cool slightly before proceeding.

Optional step for very silky hummus: remove skins by gently rubbing chickpeas between your hands or with a towel. This is time-consuming but yields a smoother texture.

Make the Hummus

In a food processor, combine the tahini and lemon juice. Process for 30–60 seconds until the mixture is smooth and slightly aerated. This step helps emulsify the tahini and prevents bitterness.

Add the garlic cloves, ground cumin, and salt to the tahini-lemon mixture. Process for 10–20 seconds to combine and begin breaking down the garlic.

Add half of the chickpeas and 1 tablespoon of the reserved aquafaba (or water) to the food processor. Process for 30–60 seconds. Scrape down the sides with a spatula.

Add the remaining chickpeas and the remaining aquafaba (or up to 1 more tablespoon of water) and process until smooth, 1–2 minutes. If the hummus seems too thick or grainy, add more reserved liquid, 1 teaspoon at a time, and process until you reach a smooth, spreadable consistency.

With the processor running, slowly drizzle in 2–3 tablespoons of extra-virgin olive oil to help emulsify and create a glossy, creamy texture. Taste and adjust seasoning with up to 1 teaspoon additional lemon juice, salt, or a pinch more cumin or pepper as desired.

Spicy Red Pepper Variation

If making the red pepper version, add the roasted red bell pepper, smoked paprika, and red pepper flakes to the food processor along with the second half of the chickpeas (step above). Process until completely smooth, adding reserved liquid as needed. Taste and adjust heat and seasoning.

Finish & Serve

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a shallow well in the center.

Drizzle the reserved 1 tablespoon extra virgin olive oil over the surface, sprinkle with chopped parsley, whole chickpeas, and a pinch of sumac or smoked paprika for color.

Serve immediately with pita, fresh vegetables, or store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.