Best Homemade Hummus Recipe | Authentic and Creamy

By The Cooking Foodie

Ingredients

Instructions

1. If using dried chickpeas, soak them overnight (8–12 hours) in plenty of water; they will double in size.
2. Drain the soaked chickpeas, put them in a pot with fresh water and the baking soda, bring to a boil and skim off the foam.
3. Simmer for 90–120 minutes, until the chickpeas are extremely soft and mash easily between your fingers. Reserve some cooking liquid, then drain.
4. Measure 1½ cups (250–265 g) of cooked chickpeas.
5. In a food processor, blend the tahini and lemon juice for about 30 seconds until lighter and creamy.
6. Add the cooked chickpeas, salt and the garlic if using, then blend 1–2 minutes, scraping the sides as needed, until smooth.
7. With the processor running, slowly add the cooking liquid or cold water until silky and creamy. Add a few ice cubes if you want a fluffier hummus.
8. Hummus should be slightly loose; it thickens in the fridge.

Summarized from The Cooking Foodie's video. Watch it for the details.

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