I have a longstanding take that storebought hummus is a lie. I’m not going to act like this hummus recipe is anything special- it’s not, but it’s trivially easy to make and beats pretty much any storebought hummus I’ve tried. That’s not to mention that it’s a fraction of the cost for a substantially larger quantity.
The recipe works perfectly fine with a can of storebought chickpeas, however if you have the time (or can develop a routine around it) I’d recommend cooking your own from dried. 250g of dried chickpeas yields ~2 16oz/473ml mason jars. Soak them overnight, cook them in the morning, then throw one jar into the fridge until you’re ready to make hummus and another in the freezer for later in the week.
- 125g dried chickpeas, cooked, drained with liquid reserved. Alternatively: 1 can of pre-cooked chickpeas, drained with liquid reserved.
- Half of a lemon’s worth of juice
- 2-3 generous spoonfulls of tahini
- 1-2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 1/2 tsp cumin
- Salt, to taste
- Flaky salt, for serving
- Paprika, sumac, berber spice, red chili flakes, fresh cilantro/parsley, for serving
You’ll also need a food processor.
- Throw the garlic clove(s) into the food processor and pulse a few times to chop it up.
- Dump in the chickpeas, lemon juice, salt, cumin, tahini, and ~1/4 of a cup of the aquafaba
- Start processing the mixture. Once it’s been broken down into a thicker paste, slowly add in the olive oil.
- Keep mixing, but look at the texture. This isn’t a science and is entirely based on your preferences:
- If you want it to be thinner, add in some more aquafaba.
- If you want it thicker/creamier, add in more olive oil.
- Once you get the texture to something you like, stop processing and scoop out all of the hummus into a bowl.
- Finish with a sprinkle of olive oil, flaky salt, and your choice of paprika, sumac, berber spice, red chili flakes, etc.
- Store in the fridge, I generally let it go for for 2-3 days max but it rarely survives that long 😁.
- If you really want to go the extra mile and get the smoothest possible hummus, shuck the skins off of all of the chickpeas. This is a tedious task but you will notice the difference.
- Mix in a chopped jalapeño after you finish processing.