Homemade Hummus
This hummus will make you think twice the next time you go to grab a tub at the grocery store. It’s made with staple ingredients in a food processor or blender, and no time to make the fluffiest hummus to serve to guests as they wait for the meal.
I first made this homemade hummus for my family to pair with pomegranate lamb and roasted Moroccan cauliflower. My great-aunt brought a farro salad with herbs and feta, so I made this spread to fit the theme. I even made a double recipe as an appetizer for 8 people and the plate was wiped clean. It’s just as easy to eat as it is to make.
How to make Homemade Hummus
There are a few extra steps worth taking to make this hummus light, smooth, and fluffy.
Step 1: Boil the garbanzo beans
Remember: garbanzo beans are chickpeas. Boiling the beans in water in baking soda tenderizes the bean and softens the skin on the outside. Canned chickpeas are already cooked and ready to eat, but they can still be firm. If this step is skipped, the hummus can turn out a little grainy and won’t yield the high volume.
Step 2: Add warm cooking liquid to food processor with garlic and lemon juice.
Some people like the pungent taste of raw garlic, but I am not one of those people. I find the flavor to be too strong. Adding the acid and the warm cooking liquid mellows the garlic taste.
Step 3: Whip the tahini
Tahini is a paste made from ground sesame seeds. It is smooth and nutty, and is typically looser than a nut butter. Whipping the tahini paste on high for one minute increases its volume and lightens the color of the tahini. This extra step makes the hummus creamy. If it gets too thick to mix, add more of the reserved cooking liquid a tablespoon at a time.
Step 4: Add the chickpeas, olive oil, and seasoning
It is time to make the hummus! Blend all of the ingredients until smooth and fluffy (have I used the word “fluffy” enough?).
How long does Homemade Hummus last?
Keep homemade hummus in a glass airtight container for up to a week.
Can I flavor Homemade Hummus?
Yes! You can make multiple versions of homemade hummus. Here are some suggestions:
Roasted Garlic Hummus-
Cut a garlic head in half, drizzle the cut sides with olive oil, season with salt, wrap in aluminum foil, and bake at 375 for about 1 hour until the garlic cloves are tender and rich in color. Squeeze garlic into the food processor and pulse until incorporated.
Roasted Red Pepper Hummus-
Add drained roasted red peppers to the food processor and blend until smooth.
EBTB Hummus-
Sprinkle finished hummus with everything bagel seasoning.
1. Add garbanzo beans and baking soda to a medium pot and fill with water. Bring the beans to a boil and simmer until the beans are overcooked and softer, about 20 minutes. Remove from the heat to cool slightly.
2. In a food processor, add the garlic, lemon juice, and half of the cooked cooking liquid from the garbanzo beans. Pulse until the garlic is small and incorporated. Add the tahini and whip it for 1 minute until it is combined and fluffy. If it is too thick and not mixing together, add the remaining cooking liquid one tablespoon at a time. You do not want a pourable liquid!
3. Add the olive oil, chickpeas, salt, and cumin. Pulse the ingredients until smooth and fluffy. If it is too think, add water 1 Tbsp at a time until desired consistency.
Serve in a bowl or on a plate with a drizzle of olive oil and a sprinkle of paprika or sumac.
