This homemade hummus recipe is from Rose Water & Orange Blossoms (Running Press 2015) by Maureen Abood and demonstrated on Maureen’s YouTube Channel. Find Lebanese ingredients at MaureenAboodMarket.com.
*This hummus uses pre-peeled chickpeas from the Maureen Abood Market product line, which are a sensation.
Try more of Maureen’s recipes in the photo above!
- Talami Bread with Garlic Butter
- Dried Apricot and Pistachio Chocolate Bark
- Crostini with Za’atar* Roasted Tomatoes and Labneh
- 2 cups cooked skinless chickpeas*, cooking liquid reserved.
- 1 clove garlic, minced
- ½ cup tahini, well stirred
- ½ teaspoon kosher salt
- Juice of 1 lemon
- ½ to 1 cup chickpea cooking liquid, or cold water as needed
In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms (the paste will ball up a bit). With the machine running, slowly add the tahini, ½ teaspoon salt and lemon juice. Then slowly add the cooled cup of cooking water or cold tap water (use if your chickpeas are canned) until the hummus is very smooth and light, holding back on a little water and tasting the hummus as you go; you may not need all of it. Taste and add more salt and lemon if needed. Place the hummus in a bowl, cover and refrigerate for up to a week. Bring the hummus back to room temperature for about 30 minutes before serving, reviving it with some lemon juice if needed.