Mediterranean Style Hummus

There’s something magical about a big bowl of thick, creamy hummus. It’s one of those dishes that shows up at every celebration in my family picnics, BBQs, weddings (including mine!), and even with roast dinners. Yes, roast meats and potatoes with hummus? Trust me, it’s amazing.

This Mediterranean-style hummus is rich, rustic, and packed with flavor. It’s not the super-smooth kind you get in the store. This is a real meyhane-style hummus chunky, bold, and meant to be shared. If you’ve never made hummus from scratch, don’t worry. It’s not hard, and once you try this version, you may never go back.

Method

Soak the Chickpeas

Start by placing your dried chickpeas in a large bowl. Cover them with at least double the amount of cold water. This is important because the chickpeas will soak up a lot of water as they soften. Let them sit and soak for at least 12 hours or up to 24 hours. The longer they soak, the softer they’ll become, which makes them cook more evenly and blend better later. If you live somewhere warm, you can soak them in the fridge to keep things fresh.

Cook the Chickpeas

Once the chickpeas are fully soaked, drain and rinse them well. Move them to a large saucepan and cover them with three times the amount of fresh water. Add 1 tablespoon of bicarbonate of soda (baking soda) to the pot this helps loosen the skins and makes the chickpeas more tender. Place the pot on medium-high heat and bring it to a boil. Then reduce the heat slightly and let it simmer gently for about 60 to 90 minutes. Check the water level often and top up with boiling water if needed so the chickpeas stay covered. The chickpeas are done when they’re soft and their skins slip off easily.

Cool and Peel

After cooking, let the chickpeas cool down completely. This step is helpful for peeling them. Yes, peeling chickpeas takes time, but it makes a big difference in the final texture of your hummus. To peel, simply pinch each chickpea between your fingers, and the skin should slide off. Discard the skins. This gives your hummus a smoother, more pleasant texture without making it too silky.

Blend

Now it’s time to bring everything together. Add the peeled chickpeas to a large food processor. Add the finely grated garlic, runny tahini, sea salt flakes, lemon juice, and ground cumin. Start blending everything together. Add just a spoon or two of the chickpea cooking water (called aquafaba) to help it come together. You want the hummus to be thick and creamy, but not runny. Be careful not to overdo the water adding too much will make it too thin. Blend until it’s smooth but still has a little rustic texture. This is the kind of hummus that holds its shape on a spoon.

Necessary Tools

• Large bowl (for soaking)
• Big saucepan
• Food processor
• Fine grater (for garlic)
• Measuring spoons and cups
• Juicer (or your hands for the lemon)
• Strainer or sieve

Serving Suggestions

• Serve with warm pita bread or fresh veggie sticks like carrots and cucumbers.
• Use it as a spread on sandwiches or wraps.
• Add it to a roasted meat plate (yes, even with turkey or beef!).
• Scoop it onto a meze platter with olives, cheese, and tomatoes.

Fun Fact

Did you know hummus has been around for hundreds of years? It’s popular all across the Mediterranean and the Middle East. Every family has their own way of making it and this one is mine!

Conclusion

This Mediterranean-style hummus is cozy, hearty, and full of flavor. It’s a recipe I’ve made again and again, and it never gets old. Once you make it from scratch, you’ll see why it’s so special. It’s not fancy it’s just real food, made with love, and meant to be shared.