Learn how to make the BEST hummus at home. It is SO easy to make and is better than anything you can find in stores. With just a few simple ingredients and a little bit of patience, you’ll be well on your way to a party in your mouth!
- 1 1/3 cup dried chickpeas (or 4 cups cooked)
- 1/2–3/4 cup reserved chickpea liquid (aquafaba) * (see notes)
- 1/2–1 head of garlic, as desired
- 1/3 cup fresh lemon juice
- 1 1/4 teaspoons salt
- 1/3 cup tahini (to taste)
- 1/4 teaspoon ground cumin (optional)
- Black pepper, to taste
- Pita bread, to serve
- Olive oil
- Smoked paprika
- Place the dried chickpeas in a large bowl and cover them with about 3 times their amount of water. Soak at room temperature overnight or for at least 8 hours.
- Drain the chickpeas and place them into a pressure cooker with about 3-4 inches of water. Cook on high pressure for 25 minutes or until very soft. Allow the chickpeas to cool to room temperature.
- Reserve about 3/4 cup of the cooking liquid and discard the remaining. Rinse the chickpeas and place them along with the reserved liquid in the freezer for 1 hour to until chilled throughout.
- Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle.
- Place 3 2/3 cups of the cooked chickpeas (save the rest for topping the hummus) to a food processor (see notes), along with about half to the full head of the roasted garlic (as desired), lemon juice, 1/2 cup of the cooking liquid and salt. Blend for 3 minutes.
- Add the tahini and blend for another 8 minutes, or until very smooth and fluffy.
- Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.
- Serve the hummus in wide bowls and top it with the cooked chickpeas along with any toppings of choice. We topped ours with paprika, olive oil, and za’atar.
- Store the hummus in an airtight container in the fridge for up to 3 days.
- Keep in mind the hummus will get thicker in the fridge as it sits.
- A high speed blender is recommended for this, but a food processor works as well. Keep in mind that with a food processor, it may not be a smooth and you will need to blend it for about 1 to 1 1/2 minutes.