Description
If you’re wondering how to make hummus at home using simple ingredients, you’ve come to the right place! We’re ready to teach you our top tips and tricks to achieve the softest, fluffiest, creamiest hummus dip ever. Drizzle with olive oil, smoked paprika, za’atar, then dig in with warm pita bread!
Ingredients
- 1 head of garlic
- 3 cups cooked chickpeas (or 2 cans)
- 3/4 cup reserved chickpea liquid (aquafaba)
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 1 1/4 teaspoons salt
- Optional: 1/4 teaspoon ground cumin
- Optional: black pepper, to taste
- Pita bread, to serve
Top with:
- Additional chickpeas
- Good-quality olive oil
- Paprika
- Za’atar
Instructions
- 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 and a sprinle of salt and pepper. 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. Alternatively, you can place it in a small oven safe pot with a lid, like this cocotte.
- Reserve about 3/4 cup of the chickpea liquid (aquafaba) and discard the remaining.
- Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, 1/2 cup aquafaba, salt, and any other seasonings you’d like. Blend until smooth and fluffy, about 2-3 minutes.
- 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 a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.
- Store the hummus in an airtight container in the fridge for up to 3 days.
Notes
- 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 as smooth and you will need to blend it for about 1 to 1 1/2 minutes.
- How To Cook Chickpeas:
- Place dried chickpeas in a large bowl and cover with water. Soak at room temperature overnight, or for at least 8 hours.
- Drain the soaked chickpeas and place them in an Instant Pot or similar pressure cooker. Cover the chickpeas with 3-4 inches of water. Cook for 25 minutes on manual high pressure, then cool the chickpeas to room temperature.
- Drain the chickpeas while reserving 3/4 cup of the cooking liquid (aquafaba). Rinse the chickpeas well, then place them along with the reserved liquid in the freeze for 1 hour, or until sufficiently chilled.
- Prep Time: 20 minutes
- Category: Side, Dip
- Method: Blender
