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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! #hummus #homemade #snack #side #kids #lunch #onthego #healthy #oilfree #musttry #vegan #mediterranean #fresh

How To Make The Best Hummus At Home


  • Author: Jasmine @ Sweet Simple Vegan
  • Yield: 3 3/4 cups or 15 (1/4 cup) servings

Description

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!


Ingredients

  • 1 1/3 cup dried chickpeas (or 4 cups cooked)
  • 1/23/4 cup reserved chickpea liquid (aquafaba) * (see notes)
  • 1/21 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

Top with:

  • Olive oil
  • Smoked paprika
  • Za’atar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the tahini and blend for another 8 minutes, or until very smooth and fluffy.
  7. Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.
  8. 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.
  9. 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 a smooth and you will need to blend it for about 1 to 1 1/2 minutes.