Learn how to make the best homemade hummus! It's ultra creamy, dreamy and light. This hummus recipe is easy to make, too—no need to peel your chickpeas!
Side note: linking this because it takes in information from a couple different places and explains techniques. I do not believe this white lady makes the best hummus in existence. There is a grandma in Egypt who would like to have a word with me if I tried to sell that bridge.
HOWEVER, I have made this recipe three separate times, and other than needing to add a smidge more lemon juice one time while I was getting it right, this is an absolute baller of a recipe in terms of using what is available in a modern Western kitchen.
This also made me appreciate why my local place was charging me $12 for a large hummus. Like, sure, wholesale will knock some $$ off, but there is not really a cheaper way to make this. Recently, my grocery had a sale on canned chickpeas (I haven’t tried soaking my own because laaaaazy) and I stocked up. Horray, $1/can sales.
When making this, I made two small changes that were more for personal preference than anything else. I leave out the cumin (I don’t love cumin on its own) and instead of iced water, I reserve the bean juice and ice that. Seems wasteful not to use what I already have. As a topping, I do add some good olive oil and sprinkle on some everything bagel seasoning. Gives a lovely little bite.
This recipe makes about 16oz of hummus, or one of the medium-sized clear plastic take out containers. My local charges about $7 for a container this size and.. this one cost $4.56 for me to make. It is absolutely a savings, but not a dramatic one, and that surprised me a bit. Still, up to this point I hadn’t made hummus at home that wasn’t complete trash, so this is a.) a win and b.) something I will continue to make ongoing. It is so fluffy!
