Hurray for hummus! 🌱It’s hard to be humble about this heavenly hummus vegan spread. It’s simply the best!
It isn’t a party without a bowl of hummus on the table. Especially when it’s this heavenly hummus vegan spread.
How would you describe hummus to someone who hasn’t ever tasted it? I would simply say hummus is soul food, and, it’s for that very reason it has been a staple in the Mediterranean and Middle East for centuries. Prepared with readily available ingredients from the region, hummus has provided a delicious, and satisfying food source, packed with plant-based nutrients, for millions of people throughout history.
There’s just something about really great hummus…the perfect blend of tahini, lemon, garlic, salt…and of course chickpeas (garbanzo beans). In fact, the word hummus originates from the Arabic word for chickpea.
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Over the years, I’ve sampled a lot of hummus spreads – store-bought, restaurant-style, homemade…some really good, a few not-so-good. The best hummus I’ve ever tasted? It’s this one, hands down. This recipe is the result of my husband John’s experimentation with others he has tried and fine-tuned into one great recipe. Sure, you can always buy a package of good hummus if you’re in a hurry, but if you want to try the best hummus you’ve ever had, you owe it to yourself to make a batch of this. Make sure to have some fresh pita bread, chips or crisp veggies on hand…you can make a meal of it!
Hurray for Hummus! 🌱
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Heavenly Hummus Vegan Spread
- large bowl
- fine mesh strainer
- 5 qt (or larger) pot
- silicone spatula or scraper
- Rinse chickpeas in cold water, removing any discolored pieces. Place chickpeas in a large bowl, cover with water and stir in 1 Tbsp baking soda. Leave on kitchen counter and allow to soak for 8 hrs. or overnight.
- After chickpeas have soaked, pour off water and transfer to a 5 qt. pot or larger.
- Cover chickpeas in water (at least 3 – 4 inches above chickpeas), add 1 Tbsp baking soda, and bring to a boil.
- Once boiling, reduce heat to a lightly rolling simmer for one hour.
- Meanwhile, place whole (unpeeled) garlic cloves, lemon juice, and salt into a blender.
- Blend until garlic is thoroughly pulverized. Turn off blender and allow to sit for at least 10 minutes.
- Using a fine mesh strainer, pour lemon/garlic liquid through strainer into a measuring cup or small bowl, then pour strained liquid back into blender container.
- Add tahini and cumin and blend until creamy smooth.
- When chickpeas are done boiling, (they should be very soft), transfer them to a colander or large strainer to drain.
- Pour drained chickpeas into blender with tahini mixture. Blend until smooth, adding ice cubes as needed to create the consistency of thick, heavy cream.
- Transfer finished hummus to a glass bowl or storage container. Cool on kitchen counter.
- Hummus is best served at room temperature, but can be stored in a refrigerator for 2-3 days.Enjoy!🥕