Homemade hummus is great as a spread for wraps and sandwiches and as a dip with crunchy vegetables or crackers! This is an easy recipe for the best homemade hummus from scratch. Healthy and delicious, using just 5 key ingredients — chickpeas, garlic, lemon, tahini, and Olive oil.
2cupsdry chickpeas, soaked for at least 2-3 hours or overnight
3tbsptahini
½tbspfresh squeezed Lemon juice
1garlic clove
Salt, to taste
Paprika powder,to taste
2tbspOlive oilfor spreading on top
Instructions
Soak the chickpeas overnight in a large bowl of room temperature water. Alternatively “quick soak” in hot water for 2-3 hours.
Drain and rinse the chickpeas. Add the chickpeas to a pressure cooker, fill with water till it’s an inch above the chickpeas. Add salt and pressure cook for 3 whistles. Remove from heat and open the cooker only after the steam has escaped on its own.
Drain and reserve some of the cooking liquid as well as some boiled chickpeas aside.
In a large processor, combine the boiled chickpeas, tahini, and garlic until almost smooth. Add a little of cooking liquid if the paste is very thick. Season with salt, and lemon juice. Taste and adjust.
To serve, remove the hummus in a serving bowl, make a little depression in the center and add the reserved chickpeas. Sprinkle some paprika and drizzle olive oil.
Notes
Make Ahead Tip: Soak and cook the chickpeas, freeze in small container with some cooking liquid. When ready to make, defrost and simply follow step 4.
Hummus variations: You can add some roasted capsicum for a roasted capsicum hummus, or add some beetroot chutney or simply roasted beetroot puree for beetroot hummus, some turmeric and you get a golden turmeric hummus.
How to store homemade hummus: Store any extra hummus in an air-tight box in the fridge for 2-3 days or freeze for up to 2 months.
Recipe is good for 10 people to use as a dip. Nutritional Info is the approximate value for 1 serving.