My Best Hummus (No Oil)

Soak 8 ounces of dried chickpeas in plenty of water in the refrigerator for 24 hours.

After soaking, drain the chickpeas and put them in a pot, covering them with about 3 inches of water.

Bring the water to a boil and cook the chickpeas for 1 to 2 hours until they are very soft.

Alternatively, use an Instant Pot: add the soaked chickpeas and about 4 to 5 cups of water, then set it for 18 minutes and let it naturally release.

Drain the cooked chickpeas, saving the liquid (aquafaba) for later use.

In a food processor, add the drained chickpeas, 3 garlic cloves (roughly chopped), 3 tablespoons of fresh lemon juice, and 1/3 cup of tahini.

Process the mixture until smooth, stopping to scrape down the sides as needed.

Add about 1/4 cup of the reserved chickpea liquid to help thin the hummus, then continue processing until silky smooth.

Add 1 teaspoon of kosher salt to taste and process again briefly to combine.

Transfer the hummus to a serving bowl and optionally top with reserved chickpeas and a sprinkle of cayenne pepper or paprika.

Equipment Needed

Dietary

Allergens