Description
After making this homemade garlic hummus, you’ll never go back to the store-bought stuff. It’s fluffy, silky smooth, and packed with flavor.
Ingredients
- 1 can (15 oz) Chickpeas
- ½ cup Tahini
- ¼ cup Lemon juice
- 2 medium Garlic cloves
- ½ tsp Kosher salt ((add more as needed))
- ¼ tsp Cumin
- ⅓ cup ice Water
Instructions
- Start by draining and rinsing your chickpeas in cold water. This is super important as the thick liquid in the can hold all the “gassy” compounds from the beans.
- Next, dump the chickpeas into your blender and the lemon juice, tahini, garlic, salt, and cumin. Begin blending on low speed until the mixture becomes homogeneous. Continue blending and slowly stream in the cold water. Ramp the speed up to medium-high and let the hummus blend for 3 minutes until it’s lightened in color and looks silky smooth, and fluffy.
- To serve, dollop the hummus onto a plate and swirl it around using a spoon. Top with a drizzle of olive oil, a sprinkle of cumin and cayenne, and minced cilantro.
- To store, simply pop the hummus into a glass Tupperware and store it in the fridge for up to 4 days.
Notes
*Sometimes I’ll cook the canned chickpeas longer(despite being cooked already) if they’re not soft enough, otherwise the hummus will be gritty. To re-cook canned chickpeas fill a pot with water and add ½ tsp of baking soda; bring it to a boil and add the canned chickpeas. Reduce the heat to medium and let the chickpeas simmer for 15-20 minutes until the beans almost fall apart.
**If you don’t like raw garlic’s sharpness, mince it and let it marinate in lemon juice for 10 minutes. Or you can roast the garlic in the skin until it’s super soft and mushy. Both of these methods will mellow out the garlic quite a bit.