My Favorite Homemade Hummus

creamy homemade hummus with garlic and lemon

Servings: 12 servings

Author:

Prep Time
1 day, 5 minutes

Cook Time
40 minutes

Total Time
1 day, 45 minutes

Lunch Appetizer

Side Dish Lunch snack

🧂 Ingredients

1 Soak the chickpeas overnight in plenty of water. Drain well.
2 In a large sauce pan over high heat, add the chickpeas and baking soda. Cook for
3 minutes, stirring constantly.
3 Add the water and bring to a boil. Cook, skimming off any skins and foam that
form on the top, for about 20-40 minutes. When they are ready they should break
apart easily.
4 Drain the chickpeas. Place in a food processor and pulse until you get a thick
paste. With the machine running, add the tahini, lemon juice, garlic and 1 1/2
tsp salt. Slowly drizzle in the ice water until it all comes together and puree
until very smooth. Add more water if it is too thick.
5 Place in bowl and cover with a thin layer of good olive oil. Store in the
fridge. It will keep well in the fridge for 3-4 days if covered in oil. You can
also freeze it and then just defrost when ready to eat. I like to freeze in
small containers and take out just what I need.