You won’t buy hummus again after trying this recipe – it’s unforgettable and one of my favorites to make every week!
I love making homemade hummus over store-bought, it’s a lot easier than I previously thought and the ability to customize it anyway you like is so appealing. I’ve made roasted garlic hummus or added herbs for a green goddess hummus. The possibilities are endless.
What You’ll Need
- 15 oz chickpeas, drained (Canned)
- 1/2 c tahini
- 3 garlic cloves
- 1/4 c juice from 1-2 squeezed lemons
- 2-4 tbsp ice water
- 2 tbsp olive oil
- 1/2 tsp cumin
- salt to taste
- Prepare the chickpeas – if you have dry ones – here’s a Quick Pressure Cook Chickpea Recipe – otherwise, proceed with draining the chickpeas and set aside.
- In a food processor or blender – add the lemon juice, garlic and salt. Process until garlic is finely chopped, then let sit for 10 minutes.
- After ten minutes, add in the tahini and blend again until the mixture is thick and creamy.
- Start adding the ice water, a tablespoon at a time, and blend until the mixture is smoothed out and pale – add as much ice water as needed to achieve a smooth and creamy texture.
- Add the cumin and chickpeas (drained) to the food processor/blender. Start blending and drizzle in olive oil, a tablespoon at a time – drizzle as much as you’d like! Add more ice water if necessary to achieve better texture.
- Taste and adjust as necessary – you can add more garlic, salt or lemon juice as you wish!
- Scrape sides of container and give it one final blend – then spoon it out into a serving bowl. Top with any garnishes you’d like (I garnish mine with smoked paprika, pictured) and serve. You can keep leftovers in the refrigerator for up to one week, but you’ll probably finish it before then!
Adapted this recipe from Cookies and Kate – would recommend checking out her site for more information on all things hummus, she researched a ton and also has several more tips on making the perfect hummus. I skipped boiling my chickpeas in baking soda because this still comes out deliciously creamy without it, but you can find more instructions on this through her recipe above!
If you end up making this version of hummus, feel free to hashtag #cookwithjanice and let me see on Instagram! I’m fairly active on there, drop me a line if you have any questions on this recipe too!