Homemade Hummus Recipe
Making your own homemade hummus makes a simple snack into something amazing. The taste difference between fresh, homemade hummus and store-bought is huge. It's like comparing a fresh tomato from your garden to one that's traveled far.
Ingredients
- Chickpeas canned or cooked dried chickpeas
- Tahini
- Fresh lemon juice
- Garlic raw or roasted
- Extra virgin olive oil
- Ground cumin
- Salt sea salt or kosher
- Ice-cold water
Instructions
- Prepare Chickpeas:
- Use canned for convenience or dried for better texture.
- For dried: soak overnight in water with baking soda. Boil and simmer for 45–60 minutes until soft.
- Start Blending:
- In a food processor, blend lemon juice, garlic, and salt. Let sit for 10 minutes.
- Add Tahini:
- Blend tahini until thick and creamy. Scrape sides if needed.
- Add Chickpeas:
- Add cooked chickpeas and blend 1–2 minutes until smooth.
- Add Oil and Water:
- With the processor running, drizzle in olive oil and then ice-cold water until desired consistency is reached.
- Final Blend:
- Blend for 4–5 minutes total for ultra-smooth hummus.
Notes
- Remove chickpea skins for a creamier texture.
- Use high-quality tahini brands for best flavor.
- Adjust lemon, garlic, and tahini to suit your taste.
- Store in the fridge for up to a week; flavors improve over time.
- Try creative variations like roasted red pepper, garlic herb, or Kalamata olive hummus.
- Serve with pita chips, fresh veggies, or use as a spread.
- Add water or olive oil to refresh if hummus thickens in the fridge.