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5 from 1 vote

Best Homemade Hummus

Prep Time10 hours
Active Time25 minutes
Puree Time15 minutes
Total Time10 hours 40 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Chickpea, Garlic, green onion, Olive oil, Tahini

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.