
I promise you that after making this hummus at home you’ll never go back! I’ll show you a trick on how to cook your chickpeas beforehand to get the creamiest hummus texture!!
The trick for how this hummus turns out so incredibly creamy is by precooking them with a little baking soda before adding them into the food processor (which is a technique I learned from fellow blogger Cookie + Kate).
In a rush and can’t make roasted garlic? You can substitute the head of roasted garlic with 1 raw garlic clove! And of course you can get creative and use this as a base recipe and add in any other ingredients you like (e.g., pesto, roasted red peppers, sun dried tomato, etc!)
The Perfect Hummus
Ingredients
- 1 15 oz can chickpeas rinsed and drained
- 1/2 teaspoon baking soda
- 1 head of roasted garlic see notes for recipe
- 1/2 cup tahini
- 4 tablespoons cold, filtered water
- 1/4 cup lemon juice from about 1.5 - 2 lemons
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
Optional toppings
- extra virgin olive oil for drizzling over top
- za'atar or sumac for sprinklnig over the top
Instructions
-
Add the drained and rinsed chickpeas to a small sauce pot. Add in baking soda and fill with water until the chickpeas are covered. Bring to a boil and let simmer for 20 minutes.
-
In the meantime, add the roasted garlic and tahini to a food processor or high powered blender. Blend on high, adding in filtered water while blending, until creamy.
-
When the chickpeas are done, transfer them to a strainer, drain, and add to the blender. Add in lemon juice, salt, and ground cumin and blend again while slowly adding in the extra virgin olive oil until very creamy.
Optional toppings
-
Top with some olive oil and za'atar or sumac and enjoy!
Recipe Notes
Click here for roasted garlic recipe!
What do you think?