How To Make Hummus from Scratch | Chef Jean-Pierre

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 14 oz of dried chickpeas in water overnight until they double in size.

Drain and rinse the soaked chickpeas in cold water.

Place the rinsed chickpeas in a pot with cold water, ensuring the water level is at least 2-3 inches above the chickpeas.

Add 4-6 garlic cloves and some salt to the pot.

Bring the pot to a boil, then reduce the heat and simmer for 45 minutes until the chickpeas are tender.

After 45 minutes, drain the chickpeas and rinse them in cold water again.

To remove the skins for smoother hummus, agitate the chickpeas in a bowl of cold water and let the skins float to the top, then remove the skins.

Transfer the chickpeas to a food processor and add 1/4 cup tahini, 2 oz lemon juice, a pinch of cayenne pepper, and 1/2 teaspoon cumin.

Add 2.5 tablespoons of lemon olive oil to the food processor.

Blend the mixture until smooth, adjusting consistency with water if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens