This Homemade Hummus is smooth in texture and the taste is bright with garlic and lemon notes. Due to a surprising ingredient, this hummus is the best you will ever try.
Hummus has always been a great dip to have with you on road trips or an on-the-go snack. It is filled with protein, thanks to the chickpeas, and I love the combination of lemon and garlic and olive oil.
I have tried to make my own, but nothing came close to this recipe in terms of flavor, texture, and taste. I saw this video by The Edgy Veg and she went to Tel Aviv, Israel. She tried to recreate the hummus she had at a restaurant that was the best hummus she ever had.
I was intrigued because the technique was different than other hummus recipes. And called for a surprising ingredient; baking soda. Doing more research and I found out it breaks down the bean’s skin and makes for a smoother hummus.
I was intrigued.
I got all the ingredients and I was honestly amazed at the results. Here is the recipe.
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Ingredients for homemade hummus
- Chickpeas. This recipe specifically calls for raw chickpeas. These get soaked overnight together with baking soda and salt. This breaks down the outside wall of the chickpea to make a smoother hummus.
- Baking soda. The acid in baking soda breaks down the pectin in the bean’s outer skin. Once heat is applied, it begins to disintegrate and wash away, This means you don’t have to pick out the skin yourself manually. The baking soda does all the hard work.
- Onion
- Garlic. Garlic is one of the main flavoring components for the hummus. The acid from the baking soda and lemon juice takes away the bite.
- Lemon juice. For flavor and also to help “cook” the raw garlic.
- Tahini. There is a big difference from generic tahini you get from the grocery store and Israeli Tahini. It is much smoother and way less bitter. I highly reccomend this brand.
- Cumin.
Procedure
Making this is Hummus is basically a four-step process.
First, make sure to soak your chickpeas with water, salt, and baking soda. As I explained before, baking soda is a key part of making smoother hummus. It breaks down the skin outside the chickpea and when you cook it, it basically washes away.
You want to soak it until it is plumper and bigger in size. To make it easier, soak your chickpeas overnight in the fridge.
Then, cook your chickpeas in a pressure cooker. If you don’t have a pressure cooker, you can do this on the stovetop, but it will take longer. Make sure to drain and rinse your chickpeas, then add them to the pressure cooker with more salt and baking soda, onion, bay leaves, and cover with water.
Cook for 10 minutes, then let the pressure release naturally until you can open the top. Should take 15-20 minutes.
While that is cooking, puree your garlic, onion, and lemon juice in a food processor. Scrape down the sides with a rubber spatula and let sit while your chickpeas are cooking. By the time your chickpeas are done, the rawness of the garlic will be muted and have a lovely lemon garlic flavor.
Now we blend. Drain your chickpeas of their liquid, but reserve the liquid. This aquafaba will help you blend your mixture.
To the lemon garlic mixture, add the tahini. Once you begin blending, you will notice it thickens immediately. Add a tiny bit of the aquafaba (a spoonful at a time) until it loosens and smoothes.
Add most of your chickpeas to the food processor. I like to reserve at least a 1/2 cup, just in case I add too much aquafaba and my hummus turns out too loose and also to roast as a garnish on top of my hummus.
Blend the chickpeas and you will see the hummus look thick and tight. Add a little of the aquafaba until it smooths out again. Once perfect, add the cumin and taste to adjust seasonings.
Serve your homemade hummus with olive oil and smoked paprika and of course, some warm pita.
Want More?
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Best Homemade Hummus
Equipment
- Pressure Cooker
- Food processor
Materials
Soaking The Chickpeas
- 1 cup chickpeas (raw)
- 4 cups water
- 1 tbsp salt
- 1 tsp baking soda
Cooking the Chickpeas in Pressure Cooker
- Soaked Chickpeas
- 1 tsp salt
- 1 tsp baking soda
- 1 bay leaf
- 1/2 onion
- 1 garlic clove
- water as needed
Making the Hummus
- 4 garlic cloves + 1 more
- 1/4 cup lemon juice
- 1 tsp salt
- 2/3 cup tahini
- cooked chickpeas reserve 1/2 cup for the end.
- 1/2 tsp cumin
- reserved chickpea liquid as needed
- garnish with olive oil and smoked paprika, and whatever other garnishes you want. Serve with pita bread
Instructions
Soaking your chickpeas
- Soak chickpeas in water, salt, and baking soda. Let rest in the fridge overnight.
- Rinse chickpeas and remove any odd bits.
Cooking the Chickpeas in a Pressure Cooker
- Add soaked chickpeas, salt, baking soda, 1 bay leaf, 1/2 onion, and one clove of garlic to the bowl of the pressure cooker. Add water until it is about 2 inches above the chickpeas.
- Cook for 10 minutes and then let the pressure release naturally.
- Strain the liquid into a container. Keep it for later.
- Remove the bay leaf and onion from the chickpeas. Keep the garlic.
Making the Hummus
- While the chickpeas are cooking, add 4 garlic cloves, lemon juice, and salt to a food processor and blend until relatively smooth. Scrape down the sides and let sit. This will help remove the bite from the garlic.
- After ten minutes, add the tahini and blend. It will almost immediately become thick. Slowly add the reserved chickpea liquid until it loosens.
- Add most of the cooked chickpeas (save about 1/2 cup) and blend. Slowly add the chickpea liquid until it is smooth and creamy.
- If too thick, add some more liquid or if it's too thin, add more chickpeas or emulsify olive oil into the hummus by slowly adding olive oil while the chickpeas are mixing.
- Use whatever chickpeas you have left at the end to roast on top or mix in to make a chunkier hummus.
- Add cumin and adjust taste to your preference.
- Garnish with whatever you like. I used cherry tomatoes, cilantro, sesame seeds, crushed red pepper, minced red onion, and of course, olive oil. Then served with warm pita.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Delicious and nutritional. The main ingredient, chickpea, is a complex carbohydrate that supports the digestive system. There is no need to eat the same thing over and over again when we set out healthy goals. This snack is a complete meal! Yes, indeed.