Easy Homemade Hummus Recipe from Scratch

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.

Put dried garbanzo beans into a half gallon container and submerge them in water, about four inches over the top.

Let the beans soak overnight or at least eight hours.

Drain the soaked beans and rinse them briefly.

Place the beans in a large pot and fill with water until it's about two inches over the beans.

Add baking soda to the pot with the beans.

Bring the pot to a boil on high heat, then reduce to a simmer for 30 to 40 minutes.

In a separate medium size sauce pot, add garlic cloves and pour in extra virgin olive oil.

Turn the heat to low and slow cook the garlic for about 30 minutes, checking after 15 to 20 minutes.

After 30 to 40 minutes, drain the chickpeas and rinse them.

Optionally, remove the shells from the chickpeas to make the hummus creamier.

Add the chickpeas to a food processor and pulse on high speed for 1 to 1.5 minutes until thick paste forms.

Add tahini, lemon juice, roasted garlic cloves, and sea salt to the food processor.

Process on low speed while slowly adding roasted garlic olive oil until creamy.

Taste the hummus and adjust seasoning as needed.

Plate the hummus and create a spiral design with a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens