If you know me, you know I don’t mind a store-bought shortcut. There are some pretty good ones out there.
Until you make homemade hummus. And then no other store-bought hummus will compare.
Homemade hummus has a smoother, creamier feel than store-bought. Not to mention, the flavors are so much more present and alive when you make it yourself.
I’ve heard people speak of the wonders of homemade hummus and, honestly, kind of brushed it off. But I was so wrong!
The first thing I have to say is when you make this recipe, you have to get a soft pita and immediately grab a large scoop of warm hummus. Trust me, it’s divine. Warm hummus is my new version of a cup of tea. It’s so comforting.
The second thing with homemade hummus is that it’s pretty inexpensive to make and you can stock up your pantry with some classic staples and you’ll always have homemade hummus within reach.
You can definitely make this recipe with dried chickpeas if you’d like. During my research stage of this recipe that said either you could tell a massive difference or they were practically the same. I think it’s just a touch easier to find and use canned chickpeas. But, as always, I encourage you to take my recipe and make it yours! So if your heart tells you to use dried chickpeas, don’t let me stop you!
The goal, with whatever chickpeas you use, is to really overcook them. You want those little chickpeas to be popping out of their shells. You want them to really pop out so their shells are super delicate (which means you don’t have to peel them, you’re welcome) and the chickpeas are incredibly soft (which means they blend down to smooth creaminess). If you used dried chickpeas it might take a little bit longer.
If you’re struggling to find tahini, try to look in the peanut butter section of the grocery store. That’s where I found mine after deeply prowling each aisle of the grocery store! Or you could find really good ones online! My friend claims no good hummus will be made without really good tahini!
1 15-ounce can of chickpeas
1 teaspoon of baking soda
2 cloves of garlic
1/2 cup of tahini
3 tablespoons of water
Juice from 1 lemon
1 tablespoon of olive oil
1/2 teaspoon of cumin
A pinch of salt
Rinse and drain chickpeas.
Bring a large pot of water to boil, then add in the chickpeas and baking soda. Allow the water to rapidly boil while the chickpeas cook, about 10-15 minutes.
In a food processor, add garlic, lemon juice, salt, water, tahini, and cumin. Pulse together until the garlic is fully chopped.
Then add in olive oil and chickpeas.
Pulse everything together until smooth and creamy. You might need to pause and scrape down the sides to make sure that everything is fully incorporated.
Scoop the entire mixture into a large bowl.
Add a drizzle of olive oil and a sprinkle of paprika.
I think this is best served slightly warm, but room temperature or cold works as well! Serve with veggies, pita bread, or any other dippers!
This hummus is nothing like store-bought. I’m not trying to bash any store-bought options, there are some good ones out there! But I promise you, homemade hummus is warm and bright and the seasonings just explode throughout. If you thought you were a hummus lover before, try this one!
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