Here at Rosevine Cottage, we’re a little addicted to hummus. But we never cared for it when we made it at home- until now! Enter the best Hummus Recipe, it’s so good we don’t even want to buy it at the store. The whole family descends on the kitchen every time this hummus recipe is made because it’s just that good.
Eat it on a spoon, on a chip, on a piece of laffa bread (recipe at the end of this post) or anything else you can think of, it’s that good!
Pin for later!
This post contains affiliate links.
Homemade Hummus Recipe
What you need to make this Hummus Recipe:
- Food Processor
- Measuring Cups & Spoons
- Bowl
- Spoon
- Soup Pan & Lid
- Colander
- Handheld strainer
- Serving Vessel
Hummus Recipe:
Ingredients:
1 Bag Dry Chick Peas
1 Head of Garlic
14 OZ Tahini Sauce
1/3 Cup Olive Oil + extra for serving
Juice of 1-2 Lemons
Pinch of Cumin
Sea Salt to taste
1 Teaspoon Baking Soda
Directions:
Soak chickpeas overnight, or follow the directions to quick soak them on the back of the package.
Once they are done soaking, drain the chickpeas and throw them into a large pan with baking soda and stir them around on medium-high heat for 3 minutes.
Cover the chickpeas with water, and a pinch of salt. Use the hand strainer to skim off the husks of the chickpeas and any foam that comes to the top.
Cook the chickpeas for 20-60 minutes until the peas are tender and crush apart when pressed between your thumb and a counter.
Strain the chickpeas and rinse under cold water. Return to the pan and cover with water. Gentle rub the chickpeas between your hands to release any stuck on husks. Skim off any husks that rise to the surface and drain again. Set them aside and allow them to cool thoroughly.
In the food processor mix combine the lemon juice and the whole bulb of garlic. Break the garlic apart but don’t bother peeling it. Add a splash of water and blend thoroughly. Once finished pour through a strainer and press as much of the liquid out as possible. Once finished, discard what’s left of the garlic cloves.
In a small-medium size, bowl combine the tahini sauce with the lemon juice mixture and stir until it becomes a paste. Add a splash of water at a time until it reaches the consistency of a thick batter. Add a pinch of cumin.
Combine the tahini mixture with the chickpeas (reserve some chickpeas to top it with), add the olive oil to the top, and blend until smooth.
Salt the hummus to taste, pour into a serving vessel, and top with a splash of good olive oil and the reserved chickpeas.
The Best Hummus Recipe - So Good You'll Never Buy Store Bought Again
Ingredients
- 1 Bag Dry Chick Peas
- 1 Head of Garlic
- 14 OZ Tahini Sauce
- 1/3 Cup Olive Oil + extra for serving
- Juice of 1-2 Lemons
- Pinch of Cumin
- Sea Salt to taste
- 1 Teaspoon Baking Soda
Instructions
Soak chickpeas overnight, or follow the directions to quick soak them on the back of the package.
Once they are done soaking, drain the chickpeas and throw them into a large pan with baking soda and stir them around on medium-high heat for 3 minutes.
Cover the chickpeas with water, and a pinch of salt. Use the hand strainer to skim off the husks of the chickpeas and any foam that comes to the top.
Cook the chickpeas for 20-60 minutes until the peas are tender and crush apart when pressed between your thumb and a counter.
Strain the chickpeas and rinse under cold water. Return to the pan and cover with water. Gentle rub the chickpeas between your hands to release any stuck on husks. Skim off any husks that rise to the surface and drain again. Set them aside and allow them to cool thoroughly.
In the food processor mix combine the lemon juice and the whole bulb of garlic. Break the garlic apart but don't bother peeling it. Add a splash of water and blend thoroughly. Once finished pour through a strainer and press as much of the liquid out as possible. Once finished discarding what's left of the garlic cloves.
In a small-medium size, bowl combine the tahini sauce with the lemon juice mixture and stir until it becomes a paste. Add a splash of water at a time until it reaches the consistency of a thick batter. Add a pinch of cumin.
Combine the tahini mixture with the chickpeas (reserve some chickpeas to top it with), add the olive oil to the top, and blend until smooth.
Salt the hummus to taste, pour into a serving vessel, and top with a splash of good olive oil and the reserved chickpeas.
Before you go, check these out!
