Homemade Hummus recipe

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1 pound dry garbanzo beans (chickpeas)
10 tablespoons tahini
10 tablespoons extra-virgin olive oil
2 teaspoons salt
1 ½ teaspoons citric acid powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper, or more to taste
¾ cup water, divided, or as needed

Nutrition Info

135.7 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 8.7 g
fiber: 3.4 g
protein: 4.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 176.6 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -


  1. Place garbanzo beans into a large container and cover with at least 2 inches of cool water, let stand at least 12 hours.

  2. Drain garbanzo beans and transfer to a large pot, add enough water to cover beans by at least 2 inches. Bring water to a rolling boil, reduce heat to medium-low, and simmer until beans are very tender, about 2 1/2 hours. Remove pot from heat and cool water and beans to room temperature, drain and transfer beans to a glass container and cover. Refrigerate beans, 8 hours to overnight.

  3. Combine beans, tahini, olive oil, salt, citric acid powder, garlic powder, onion powder, allspice, cumin, coriander, and cayenne pepper in a food processor, add 1/2 cup water. Process mixture for 1 minute. Check consistency of hummus and add 1/4 cup water if hummus is too thick, process again until smooth.

  4. Continue processing hummus in the food processor until hummus is warm, about 15 minutes more.

Recipe Yield

7 Cups

Recipe Note

This is a solid hummus with a mild but complex taste and is a good base for making flavored hummus as well.

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