My Favorite Homemade Hummus
creamy homemade hummus with garlic and lemon
Prep Time 1 day d 5 minutes mins
Cook Time 40 minutes mins
Total Time 1 day d 45 minutes mins
- 1 1/4 cups dried chickpeas soaked overnight
- 1 tsp baking soda
- 6 1/2 cups water
- 1 cup tahini or more to taste
- 1/4 cup fresh lemon juice
- 4 garlic cloves minced
- 6 tbsp ice water give or take
- salt and olive oil to taste
Soak the chickpeas overnight in plenty of water. Drain well.
In a large sauce pan over high heat, add the chickpeas and baking soda. Cook for 3 minutes, stirring constantly.
Add the water and bring to a boil. Cook, skimming off any skins and foam that form on the top, for about 20-40 minutes. When they are ready they should break apart easily.
Drain the chickpeas. Place in a food processor and pulse until you get a thick paste. With the machine running, add the tahini, lemon juice, garlic and 1 1/2 tsp salt. Slowly drizzle in the ice water until it all comes together and puree until very smooth. Add more water if it is too thick.
Place in bowl and cover with a thin layer of good olive oil. Store in the fridge. It will keep well in the fridge for 3-4 days if covered in oil. You can also freeze it and then just defrost when ready to eat. I like to freeze in small containers and take out just what I need.
Keyword Lunch, Side Dish, Snack