Recipe: How to Make Hummus From Scratch

With grocery prices rising all the time, there are some staples that I’ve been really into making from scratch—and hummus is one of them.

Rather than reaching for the subpar, pre-made hummus in the deli section, making your own at home lets you pack it with all kinds of extras. For this recipe, I even soaked the chickpeas, which increased the flavour and means it’s even less expensive to make.

Once you get the ratios for your basic garlic hummus down, you can start expanding by adding ingredients like roasted red pepper or beets, as I did. Each variation has its own unique pop of flavour, and the colours are stunning on a veggie plate.

How to Make Hummus From Scratch

INGREDIENTS

For Garlic Hummus:

• 1½ cups of cooked chickpeas* (see instructions for canned vs. soaked chickpeas)
• 1 tsp baking soda
• 1/3 cup tahini
• 2 tbsp extra-virgin olive oil
• 1 lemon (approx. 2-3 tbsp juice, or more to taste)
• 1-3 garlic cloves (start with one and add more to taste)
• ½ tsp salt
• 1/3 cup of water, or more to thin

For Roasted Red Pepper Hummus

• Ingredients for garlic hummus, plus:
• 3 red peppers
• optional spices like cayenne and paprika

For Beet Hummus

• Ingredients for garlic hummus, plus:
• 1 small beet
• optional spices like cumin

Garnish with paprika or sumac, red pepper flakes, chopped parsley, lemon zest, a drizzle of olive oil, sesame seeds or anything else you might desire. Serve with vegetables like carrots, celery, cucumbers and peppers, or warm pita.

You will also need a high-speed blender for this hummus recipe.

INSTRUCTIONS

Prep the Chickpeas

I soaked my chickpeas, but if you’re using canned chickpeas, you can skip to below*. One cup of dried chickpeas will yield about 3 cups of cooked chickpeas.

1. Rinse the chickpeas to remove any debris and place them in a pot or large bowl. Cover with at least 4 cups of cold water.

2. Soak overnight or for approximately 8 hours.

3. Drain and rinse the chickpeas, placing them in a large pot. Cover with fresh water (leaving 2 or 3 inches extra) and add a pinch of salt and the baking soda. If desired, you can add bay leaves, garlic, onion and carrot. This will amp up the flavour, especially if you’re making plain hummus.

4. Bring to a boil and then reduce to a simmer, cooking the chickpeas for about an hour to an hour and a half. You’ll know they’re done when they can be squished. You want them very soft for a creamy hummus. For an extra smooth hummus, you can remove the skins. An easy way to do so is by rolling them in a clean and dry tea towel. It can be tedious, but also worth the effort.

5. *If you’re using canned chickpeas, drain and rinse them well (or save the liquid for some egg-free aquafaba recipes!)

Now, you’re ready to make hummus.

Make the Hummus

If you’re making one of the variants from above, be sure to roast your beets and/or red peppers (a quick Google search should tell you how) and give them time to cool down.

6. Place the chickpeas in your blender of choice. Add in the tahini, lemon juice, garlic and a pinch of salt.

7. If you’re making the roasted red pepper or beet hummus, add those ingredients now.

8. Blend on high and add one tablespoon of water at a time until you reach the desired consistency. Intermittently check for taste if you want more garlic, lemon (can use instead of water to thin), or spices.

9. Plating is such a fun part as well! A shallow and wide bowl is your best bet, and then add any of the garnish you’d like. Don’t be afraid to play around with it.

Serve with veggies, pita, or simply use it as a spread. Enjoy!

Read More Recipes on BCLiving