Homemade Hummus

Homemade Hummus

Ingredients:

-1 Can chickpeas (or you can use dry if that’s what you have!)

-1 Clove garlic

-2-3 Tbsp tahini

-1 Lemon

-3 Tbsp olive oil

-Salt to taste

-¼ Tsp cumin (optional) 

Steps:

If using dry chickpeas you’ll want to soak them in warm water over night, drain and rinse, and then boil them for about 1 ½- 2 hours, making sure to skim off any foam that forms as you go. Otherwise, if using the canned beans, skip ahead to the next step!

Drain and rinse your canned chickpeas (save the liquid for aquafaba recipes if you like!), and add to a food processor with all of your other ingredients. In regards to the lemon, just cut it in half and use one of the halves to squeeze out as much juice as you can. You can save the other half for more juice later if you like your hummus as bright as we do! 

Blend everything together until you get a thick and chunky mash. You’ll want to pause here and give it a quick taste. Adjust your salt and lemon here, then continue to blend until you get a smooth and creamy texture. 

Sometimes the chickpeas don’t blend well, and if that’s the case, you can add more lemon, a bit of water, or a bit of the leftover aquafaba liquid from the can. Just be sure to add any liquids a little bit at a time so you don’t accidentally make your hummus too runny. If you find you prefer a creamer taste, add more tahini. And if it’s got a slight grittiness to it, add a little more oil. It’s all very customizable to your preferences. 

Plate up your hummus and top with a drizzle of extra olive oil, and garnish with some extra spices like plain or smoked paprika, chili powder, sumac, or even herbs like parsley or cilantro. 

Then enjoy!