The Creamiest Homemade Hummus

Better Than Store-Bought

I’ll be honest—when Trader Joe’s discontinued my favorite hummus, I was devastated. That hummus was a staple in our fridge. But it turns out, it was exactly the nudge I needed. I’ve been on a journey lately to make more of our food from scratch, and this felt like the perfect time to master homemade hummus.

Let me tell you: we are never going back.

This hummus is silky smooth, rich, and so versatile. It’s packed with real ingredients, made in under 30 minutes (if you’re using canned chickpeas), and is leagues better than anything I’ve bought in a store.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)

• ½ tsp baking soda

• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

• 1 clove garlic, roughly chopped (I used Kinders Garlic, Salt & Pepper Blend)

• ½ tsp fine sea salt, more to taste

• ½ cup tahini

• 2 to 4 tbsp ice water

• ½ tsp ground cumin

• 1 tbsp extra-virgin olive oil

• Optional Add-Ins: Olives, Herbs, Spices, Roasted Red Peppers, Jalapeno, Beets, truly anything your heart desires.

Chickpeas From Dry:

Soak chickpeas over-night or 6-8hrs. Didn’t soak your chickpeas overnight? No worries.

• Pour boiling water over dry chickpeas and let them soak for 1 hour.

• Then combine ¾ cup chickpeas with ½ tsp baking soda in a pot, cover with water, and bring to a boil.

• Boil for 1–1¼ hours until mushy and falling apart. Drain and rinse before using.

Instructions:

1. Place chickpeas in a saucepan with baking soda. Cover with several inches of water and boil for ~20 minutes, until soft and skins are falling off. Drain and rinse under cool water.

2. In a food processor, combine lemon juice, garlic, and salt. Blend until finely chopped. Let sit for 10 minutes.

3. Add tahini and blend until thick and creamy.

4. With processor running, drizzle in 2 tbsp ice water. Blend until ultra smooth and pale. Add more water if needed.

5. Add cumin and chickpeas. While blending, drizzle in olive oil. Blend for 2 minutes until silky smooth.

6. Taste and adjust with more lemon juice or salt if desired.

7. Spoon into a bowl, swirl the top, and garnish as you like—olive oil, paprika, pine nuts, fresh herbs… anything goes!

Store in the fridge for up to 1 week—if it lasts that long.

Trust me, once you taste this, you won’t miss the store-bought kind for a second. Let me know if you try it and the variations your dream up!