Homemade Hummus
Most hummus recipes call for canned garbanzo beans and tahini from a jar. I find the best hummus is made from dried chickpea (which is also cheaper) and brown sesame seeds (tahini is ground sesame seed paste). My recipe is radically adapted from Jerusalem, which happens to have won the IACP cookbook of the year award at the same time I won an award. Yotam Ottolenghi’s book is gorgeous and his hummus recipe uses dried chickpeas but he uses tahini in his recipe. I find brown sesame seeds more economical as I buy it in bulk (and apparently it’s healthier too), but keep in mind that the final hummus won’t be as silky smooth as one made with tahini. I like my hummus a little more rustic and homemade but if you really want a super smooth hummus, use 1 cup of tahini and leave out the sesame seeds, sesame oil and olive oil.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups (250 g) dried chickpeas
- 1/2 teaspoon baking soda
- 6 1/2 cups tap water
- 2 cups (310 g) whole brown sesame seeds
- 1 tablespoon toasted sesame oil
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 6 peeled cloves garlic
- 1/2 – 3/4 cup cold water
- 2 teaspoon kosher salt
- 2-4 teaspoons of various spices