Homemade Hummus

Hummus and I have a lengthy history.  A good history, but one filled with many store-bought containers and restaurant take-out packages.  As a recipe developer I have wanted to perfect a homemade hummus recipe for some time.  After many trials, the first version of my homemade hummus is ready to be published.

In full discloser, I am one of those people that loves a flavored hummus, which is absolutely not traditional, but mighty tasty.  I decided that I needed to work on a classic (maybe plain) recipe before I loaded it up with all kinds of crazy seasonings.  I have learned a few lessons along the way that I will share.

First of all, not all tahini is created equally.  Tahini is an important part of your hummus because it allows you to reach a superiorly smooth and creamy texture.  Without it, your hummus will be either runny or paste-like.  However, tahini can be bitter leading many people not to like it, or to not use enough of it in their hummus.  I have tried many locally available brands and I cannot say that I have a favorite.  I can say however, that inexpensive tahini usually disappoints.

Secondly, from batch to batch of hummus, the texture can change somewhat even if you don’t do anything differently.  I account this to two factors: the texture of the tahini and the texture of the chickpeas. Tahini at the top of the jar tends to be runnier than when you reach the bottom.  Chickpeas can be softer or more firm depending on how fresh they were when cooked.  These factors require you to adapt the recipe as you go, adding more or less liquid.  In short, you have to play with the recipe a little each time to achieve your own perfect batch of homemade hummus.

Tip and Tricks for your Homemade Hummus:

1. Cumin and garlic are used just to give a little flavor to this mostly plain hummus.  They are common ingredients in plain hummus that add just a little something so that it doesn’t just taste like plain tahini or chickpeas.
2. I soak the garlic in lemon juice so that the acidity of the lemon helps to mellow the garlic’s raw bite.  You can use a little more garlic when you do it this way, two cloves instead of just one.
3. Warming the chickpeas before blending them helps to loosen up their texture so that the hummus is super smooth and creamy. The ice water cools the mixture at the end.  It is optional because you can just run the food processor longer to achieve a creamy texture.  You can also cook chickpeas from dry.  If you are cooking from dry, cook them a little longer than you normally would to achieve a creamy result more easily, and use them while they are still hot to skip the microwave step.
4. Don’t skimp on the tahini.  It is the creamy ingredient and your hummus will not be super creamy if you use less. It is a backbone ingredient for making an ultra creamy and smooth hummus like you get at restaurants.
5. I like plenty of salt in my hummus because it really brings out the flavors well.  Taste test your hummus as you go to see if you like more or less salt and make accordingly.
6. Olive oil is not always used in hummus, but I like it because it adds richness and body to the hummus.  You can swap it out for aquafaba or more water if you prefer.

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I took inspiration from A Couple Cooks, Love and Lemons, and Cookie & Kate when adapting this recipe.