How to Make Homemade Hummus - Simply Jocelyn

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by rinsing and draining the chickpeas if using canned.

If using dried chickpeas, soak them overnight in water, using double the amount of water compared to chickpeas.

The next day, cook the soaked chickpeas in a pressure cooker with 1 tablespoon of baking soda and enough water for about 12 minutes, or boil them on the stove for 20-40 minutes until soft.

Drain the cooked chickpeas and rinse them thoroughly to remove any residue that could make the hummus grainy.

In a food processor, add the rinsed chickpeas and pulse a few times to break them down.

Smash the garlic cloves and add them to the food processor.

Juice one whole lemon and add the juice to the food processor.

Add about 1 cup of tahini to the mixture.

Add about 1 teaspoon of salt to start.

Blend the mixture for about 5 minutes until it becomes smooth, scraping down the sides as needed.

If the hummus is too thick, add water gradually until the desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens