Indulge in the effortless delight of homemade hummus. This streamlined recipe skips the chopping and blending, delivering a remarkably smooth and flavorful experience. A versatile dip or spread, it's perfect with pita bread, vegetables, or as a creative addition to your favorite dishes.

Follow The Directions

01

Step

In a small bowl, whisk together the tahini, lemon juice, cumin, fennel seed, salt, pepper, and hot sauce. Set aside. (Prep time: 5 minutes)

02

Step

Heat the olive oil in a large saucepan over medium heat. Add the garlic powder and cook until fragrant, about 30 seconds. Pour in 1.5 cups of water. Whisk in the chickpea flour until completely smooth. Slowly whisk in the remaining 1 cup of water. (Cook time: 2 minutes)

03

Step

Bring the mixture to a boil, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the mixture thickens to a creamy consistency, about 15 minutes. (Cook time: 15 minutes)

04

Step

Using a rubber spatula, scrape the chickpea mixture into a large bowl. Add the tahini mixture and whisk until thoroughly incorporated and smooth. (Mixing time: 3 minutes)

For an extra smooth hummus, consider passing the cooked chickpea mixture through a fine-mesh sieve before adding the tahini mixture.
Adjust the amount of lemon juice and hot sauce to your preference.
Garnish with a generous drizzle of olive oil, a sprinkle of paprika, or fresh herbs like parsley or basil for added flavor and visual appeal.
The hummus can be stored in an airtight container in the refrigerator for up to 5 days. The flavor improves after a few hours, allowing the ingredients to meld.
If you don't have ground fennel seed, you can lightly crush whole fennel seeds with a mortar and pestle or in a spice grinder before adding them to the recipe.

Abdullah Wehner

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