Easy Homemade Hummus Recipe from Scratch
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Published 2020-05-22
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Chickpea Pot - amzn.to/35t3nZM
Garlic Confit Pot - amzn.to/2RnUbh0
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Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.
All Comments (21)
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I am from Syria, and certainly we do not peel the chickpeas after boiling them, and we use raw garlic only very little, and we do not add olive oil with the mixture, but we add lemon, tahini, ice cubes, salt and a little cumin.
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I am an Arab and I approve this method !!!! Well done Chef :D
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That's the best hommus recipe I've seen, I can almost smell it through the screen.
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I love how passionate he is talking about hummus that's a vibe😂😂
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Epic! The whole idea was worth the efforts. Being a Lebanese, it’s not easy to impress your guests with homemade humus but the roasted garlic and olive oil took it to another level. Used it in the salad and on the grilled rib eye. ❤️
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I've been making my own hummus since the mid 80s since I married into a big Lebanese family. I appreciate you keeping recipes authentic. I love the baking soda tip, will share it with my family. And I'm going to try your roasted garlic next time around, will be useful for other applications. Thank you! ♥
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Hi chef, I tried this recipe a few weeks ago and my wife, who is a hummus snob, absolutely loved it. Making it again today and also trying your method for roasted garlic olive oil. Can't wait to try it.
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I made two bags of chickpeas and followed your instructions. I made two types of hummus. In one I added roasted bell peppers and I took them to the family Easter party. We enjoyed your recipe very much! Thank you for sharing!
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Dear Chef Billy. I just tried your hummus recipe and it’s absolutely delicious! And you’re right. The fried garlic and garlic olive oil took it to whole another level! Learned something new! Thank you so much! It’s extremely difficult to find good hummus in Korea where I live so this recipe is really precious!
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I love homemade hummus. I tried this recipe today. Unfortunately, my food processor decided to break before I could even start to mash my peas, so I had to do everything by hand. It came out a little coarse, but delicious. 👍🏻 Thanks.
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I recently started to do hummus at home, I can’t stop eating!! I’m definitely trying the roasted garlic, it looks so good and the consistency, I can’t wait! Thank you for the recommendations 🙋🏽♀️
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Amazing hummus ! Thank you! Also, that garlic oil tip, was brilliant. I heated some cream on the stove , added one tbsp of butter , two tbsp of the garlic oil, and two bay leaves. Then used that mixture over boiled gold potatoes with some sea salt and pepper and whipped up the best garlic mashed potatoes I’ve ever tasted .
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The garlic idea turned out to be amazing!!! This turned out to be the bestest hummus ever.. Thanks for sharing the plating technique 🔥🔥
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My base recipe is almost exact. I have used both dried and canned, no differencee. But, learned a step in Isreal, after soaking or rinsing your chickpeas, roast until golden brown. Adds a deep nutty flavor. Also, variations of hummu: either add 1/2 cup pesto, roast red pepper sauce. Or salsa for different flavored hummus. To help your immunity system add 1 teaspoon to tablespoon turmeric. Will not change taste but but help joints and skin.
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I had tried store bought hummus a few times and just hated it every time, but I like garbanzo beans so I didn't want to give up on it. This recipe is everything I wanted and more. Now I also know how to make roasted garlic Evoo and the snacks will never end. (my 9 month old also LOVED this hummus)
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Wow I'm making this tonight, I'm just soaking my chickpeas now. I have watched so many videos but I think this is the best one!! I so love humus! Cheers! 😀
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This is probably the most legit hummus recipe on YouTube. I almost cry when I see someone from the Middle East demonstrating how to make hummus with canned chickpeas.
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Made this tonight with the toasted garlic. Absolutely delicious. Thank you. It will now become a staple.
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I’ve tried a lot of hummus in my life and this is by far the best hummus recipe I have ever tasted. Thanks Chef 🥰
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I just made this recipe today, and while my batch needed more oil and lemon, it came out absolutely marvelous. I may never be able to eat store bought hummus again. It is so perfectly creamy and tasty. Thank you for the step-by-step tutorial! (Also, HOLY COW, peeling chick peas is a pain but infinitely worth it.)
