Learning how to make hummus at home is easy and the final result is so delicious that you’ll never want to buy packaged hummus ever again!
The trick to making good hummus is using canned chickpeas, and boiling them just before you make them into hummus. Also, to make the best hummus you must use fresh tahini.
By boiling them, you’ll soften them up a little bit and the hull will be slightly less bitter, making the final hummus more creamy.
This homemade hummus makes a great vegan snack – I like to eat it with torn up, toasted tortilla pieces while I’m watching TV at night – it is SO good.
How To Make Hummus
While the chickpeas are boiling, broil or roast the garlic. If you prefer a less strong garlic taste, you can substitute the fresh garlic with 1 teaspoon of dry garlic powder.
Ingredients
- 1 cup chickpeas cooked
- 6 Tbsp tahini
- 4 Tbsp water
- 1 Tbsp lemon juice (about 1/2 a lemon)
- 1 clove garlic
- 1/2 tsp salt
- olive oil for serving
Instructions
- Add the chickpeas to a pot and cover with water. Bring to a boil, then remove strain and allow to cool 5 minutes.
- Broil the garlic for about 1 minute per side. If you don't have a broiler, roast the garlic for 10 minutes at 350 degrees Fahrenheit.
- Add all the ingredients except olive oil to a food processor and process until smooth. Serve with olive oil.
Notes
- Store the hummus in an airtight container in the fridge for up to 1 week.
