We Made YouTube's Best Hummus EVEN BETTER!

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being versatile.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers similar flavor with longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tangy flavor.

Soak 500 g dried chickpeas in a bowl covered with water for about 6 hours until they double in size.

Rinse the soaked chickpeas under running water to remove any dirt or packaging residue.

Transfer the rinsed chickpeas to a tall pot and fill it with 1 to 2 L of water.

Set the heat to high and bring the water to a boil, scooping off any foam that rises to the surface.

Add 1 teaspoon of baking soda to the boiling chickpeas and stir it in, then cover the pot and reduce the heat to medium.

Cook the chickpeas for about 1 to 2 hours until they are soft and can be easily squished between fingers.

Set aside a few chickpeas for garnish if desired, then continue cooking until the chickpeas break down into a mushy paste.

Remove excess liquid from the pot by leaving it uncovered on the heat for about 10 minutes to evaporate moisture.

Spread the cooked chickpeas onto a metal tray to cool down for about 30 minutes in the fridge.

Once cooled, transfer the chickpeas to a food processor and blend for about 5 minutes until a fluffy paste forms, scraping down the sides as needed.

While the food processor is running, stream in vegetable oil to make the hummus smoother and fluffier.

Add tahini to the chickpea paste, using about double the amount compared to the usual recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens