Ever made hummus from scratch?
It’s life-changing. So creamy, so smooth, so thick and buttery. With just the right amount of garlic and no preservatives (or whatever else makes store-bought hummus taste so strangely acidic).
You’ll start with dried garbanzo beans, and cook them in a slow cooker or instant pot. Although you can make a double batch and freeze the extra, I like to make the beans fresh each time because warm beans means warm hummus . . . and warm hummus is absolutely heavenly :)
For the tahini, I recommend getting one on Amazon or at your local Mediterranean market. Really high quality tahini (like this one) has a delicious nutty flavor — not as bitter as some you find at a standard grocery.
Other than those two things, it’s just lemon, garlic, olive oil and salt.
I like to serve hummus with freshly sliced veggies (carrots, celery, radishes, snap peas, cucumbers) and bread or pita chips. You can also serve it on top of salads or along side chicken or fish. Fresh hummus keeps well in the fridge for about a week, and makes a great addition to lunches, snacks or as gifts for friends.
Yields about 24 ounces
1 cup dried garbanzo beans (approx. 20 ounces, cooked)
3 tablespoons lemon juice
2/3 cup high quality tahini
1 - 3 cloves garlic, peeled
1 - 1 1/2 teaspoon salt
1/2 cup water (or liquid from cooking beans)
1/4 cup extra virgin olive oil, plus extra for drizzling on top
Cook the beans in a slow cooker (4 hours on high) or instant pot (35 minutes on high pressure). Using a slotted spoon, scoop out the beans from the cooking liquid and place in the jar of a blender. (Reserve 1/2 cup cooking liquid to use in the hummus.)
To the blender, add lemon juice, tahini, garlic, salt, 1/2 cup cooking liquid (or water). Blend on high until very smooth. Drizzle in 1/4 cup olive oil while blender is running. Taste, adjust salt and serve! Drizzle olive oil on top if desired.