Easy Homemade Hummus as the name suggests is very easy to make:)
For years I’ve been buying hummus from the supermarket on autopilot. I’ve read SO many hummus recipes, some using dried chickpeas and soaking them overnight, others asking you to peel the skin off each individual chickpea! Sorry, definitely don’t have time for that. We get through so much hummus in our house, it prompted me to come up with an Easy Homemade Hummus Recipe of my own.
Not possessing enough time or patience to do the whole soaking and skinning rigmarole I opted for big flavor and a quick fix. I’m sure there are many hummus purists out there who will throw up their hands in horror but I can tell you this worked for me and I hope it will work for you.
Oh My Goodness, this hummus is SO good! Here are the reasons why:
- Cooking the canned chickpeas for 15-20 minutes in a tablespoon of baking soda prior to blitzing.
- The quality of the tahini is important, click HERE (affiliate link) for a great option!
- Blitzing it in the food processor for long enough, about 4 minutes. Don’t rush this as it results in a nice smooth texture.
- Using plenty of lemon juice.
- Adding some roasted garlic (purely optional but jolly nice).
- Cumin. So many things taste better with cumin, this is one of them.
The first time I made the hummus I didn’t cook the chickpeas. I just drained and rinsed them and whizzed them up in the food processor with the other ingredients. The result was good, the flavor was fabulous but the texture was a little gritty. I was looking for the smooth luscious experience. (See picture below!)
After an internet search I came across the brilliant Cookie and Kate vegetarian food blog which suggested cooking canned chickpeas for 20 minutes in water with baking soda. Genius! As I mentioned earlier I have no patience so I cooked mine for 15 minutes and the result was a gloriously smooth texture. Thank you so much Cookie and Kate!
About the Roasted Garlic:
You can absolutely use raw garlic and the results will be fabulous. However, if you’re a garlic lover this is for you. Roasting garlic is super easy and it keeps in the fridge for about 3-4 days, so it’s great to have on hand for cases such as this!
How do I roast garlic you may ask?
- Take a garlic bulb, slice the top off so the cloves are exposed.
- Rub it lightly all over with olive oil.
- Loosely wrap the bulb in aluminum foil and place in a preheated oven of 425F. I do this whenever my oven is on (which is frequent) so there’s a steady supply of roasted garlic waiting for me in the fridge.
- Cook for about 35-40 minutes or until the cloves are golden and soft. Like the picture below.
- You just squeeze out the cloves and use them as you please. It’s wonderful spread on roasted veggies, in a sandwich, in hummus or other dips.
What about the toppings?
Top the hummus with what you love. It makes a huge difference. Here are a few ideas:
- toasted pine nuts
- olive oil – duh!
- fresh herbs such as parsley, thyme and oregano
- smoked paprika, sumac or za’tar
- more lemon juice and zest
Easy Homemade Hummus!
1, 15.5 oz can chickpeas, drained and rinsed
1 tablespoon baking soda
1 1/2 cups of water
2 tablespoons tahini
2 cloves garlic, minced (OR 3 cloves of roasted garlic)
Zest and juice of a lemon (2 lemons if you like it zingy!)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 cup water
Place the drained and rinsed chickpeas, 1 1/2 cups of water and baking soda in a medium sized pan. Bring to the boil, turn down to a simmer and allow to cook for 15-20 minutes.
Drain the chickpeas, rinse very well under cool water to wash away any baking soda taste or residue.
Place the rinsed chickpeas, zest and juice of a lemon, tahini, salt, pepper, cumin and garlic (roasted or otherwise) in the bowl of a food processor.
Turn the processor on to high and mix well. Pour the water through the funnel and continue to process until smooth. Let it blitz for a good 3-4 minutes, you can stop and scrape down the sides a couple of times.
Transfer the hummus to a bowl, cover with clingfilm and store in the fridge.