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Homemade Hummus

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Ingredients

Adjust Servings:
12 oz Dried Chickpeas
1 tsp Baking Soda
5 Cloves Garlic
1 lemon Lemon Juice
1 1/2 tsp Kosher Salt
3/4 cup Tahini
1 cup Cold Water
Olive Oil
Smoked Paprika

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Homemade Hummus

Gluten free, vegan and very good for your body. Try this Homemade Hummus recipe.

Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

Ingredients

Directions

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Gluten free, vegan and very good for your body. Try this Homemade Hummus recipe. This is how we do humus the right way. Another classic Lebanese recipe. Serve it with some pita bread or vegetables. I’ll guarantee that you’ll never buy hummus at the store again with this recipe. I hope you will enjoy this Homemade Hummus recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

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Steps

1
Done

Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.

2
Done

Cook The Chickpeas with 3-5 cloves of raw Garlic and the Baking Soda. In an instant pot, cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10-12 minutes; let the pressure naturally release for 10 minutes before breaking the seal.

3
Done

Peel the Chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.

4
Done

Make a Chickpea Puree by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.

5
Done

Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).

6
Done

Serve with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.

S

I just want to share my love of food.

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