For a very long time I have been itching to make my own hummus. I have pinned a bunch of recipes but have continued to buy the stuff you get in a container at the grocery store because let’s be honest, it’s more convenient. BUT after finally making my own roasted garlic hummus at home last weekend I promise to never buy hummus at the store again! And once you make a batch of this delicious dip, you won’t want to buy the store stuff either.
I think one of the reasons that I always steered clear of making my own hummus was because of the ingredient tahini. Seriously! I had no idea what tahini even was, where to find it or what it tasted like until I finally broke down and made my own hummus at home. Tahini is simply toasted, ground sesame seeds. You can even make your own tahini at home but as a beginner I decided to buy the stuff at the store. You can find it at any grocery store in the ethnic foods aisle and it really isn’t that expensive. You can also find it at Trader Joe’s. To me it kind of smells like peanut butter and when tossed in a food processor with a bit of water it becomes light and airy.
Once you get the base for your hummus made you can honestly mix in any ingredients that you like including roasted red peppers, pine nuts, spices like cumin and paprika, olives….you get the point. I went with roasted garlic because I absolutely love roasted garlic and that’s another thing that I love to make at home. It fills your house with a wonderful smell and tastes amazing. There’s a tutorial over here that you can use to make your own if you have never done it before.
This hummus turns out so light and delicious and is packed with delicious flavor. I served mine on toasted pita bread but you can also dip various veggies, pita chips or use your finger because it’s that amazing. Give it a try! You’ll never go back to store-bought hummus!
- ¾ cup dried chickpeas
- ½ teaspoon baking soda
- 1 head roasted garlic
- 2 garlic cloves, smashed
- 1 bay leaf
- ⅓ cup (or more) fresh lemon juice
- Kosher salt
- 1 cup tahini
- ⅓ cup olive oil
- Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2″. Cover and let sit 8–12 hours.
- Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic and bay leaf. Pour in cold water to cover by 2″. Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, and bay leaf.
- Combine 5-6 cloves of roasted garlic, lemon juice, and a pinch of salt in a food processor. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and additional roasted garlic to taste and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.