If you’ve ever taken a scoop of hummus and thought “I can make this at home,” you’re absolutely right. I scoured the internet to find the easiest method to making hummus yourself while still yielding super creamy results
I’m definitely not the kind of person that soaks beans overnight. I just can’t do it. If there’s a canned option-you bet I’m using it. So this recipe starts with canned garbanzo beans boiled with garlic, salt, cumin, and baking soda! The baking soda helps to break down the bean well which helps with the texture at the end.
- 2 cans of garbanzo beans
- 3 cloves of garlic
- 1 tbsp salt
- 1/2 tbsp cumin
- 1/2 tbsp baking soda
- 2 tbsp tahini
- Juice from 1 lemon
- Optional garnish: olive oil, garlic, parsley, chili flakes, pine nuts.
1. Drain and rinse chickpeas, pour in a pot with garlic, salt, cumin and cover with water
2. Bring to a boil then simmer gently for 10-15 minutes or until water has evaporated
3. Transfer chickpeas to a blender and add tahini, lemon juice, and 3-4 ice cubes
4. Blend for a minute then open and add 3-4 more ice cubes. Blend till smooth
5. To make the garlic garnish, in a pan heat olive oil and add sliced garlic, chopped parsley leaves, and chili flakes. Once garlic turns golden and crispy pour over your hummus.*
In the same (now empty) pan, toss in a few pine nuts and dry toast until golden. Use pine nuts as garnish before serving
*If you don’t make a garlic oil make sure to still pour 2-4 tbsp of olive oil over the hummus before serving.