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
- 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
- extra virgin olive oil for drizzling over top
- za'atar or sumac for sprinklnig over the top
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.
Top with some olive oil and za'atar or sumac and enjoy!
Click here for roasted garlic recipe!