homemade hummus recipe

This Simple Easy Hummus Without Tahini is super simple to&nbsp;make and just perfect for a quick snack. Best of all, takes less than 10 minutes to prepare.

Simple & Easy Hummus Without Tahini

chickpeas

garlic garlic

lemon juice

smoked paprika

cumin

sea salt

black pepper

olive oil (optional)

chili flakes

Place chickpeas in a blender or food processor with garlic, lemon juice, paprika, cumin and reserved liquid from the canned chickpeas. Blend or puree until very smooth, adding more liquid or lemon juice as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tablespoons of olive oil to help achieve a super creamy texture, if desired.

Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like and sprinkle with red chili flakes if desired.

Learn how to make luxurious creamy smooth Instant Pot Hummus (Pressure Cooker Hummus) with simple, real, healthy ingredients. Hearty rich, deliciously flavorful Homemade Hummus Recipe that makes a satisfying party appetizer dip or spread.

Instant Pot Hummus

(225 grams) dried chickpeas (garbanzo beans)

whole head (40 grams) garlic (, crushed)

bay leaves

(212 grams) onion (, halved)

(6 grams) fine salt

(1L) water

(3.2 grams) ground cumin

(17 grams) garlic cloves (, crushed)

(250 milliliters) tahini

(63 milliliters) fresh lemon juice ((from 2 lemons))

Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.

Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.

Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully.

Purée Garlic &amp; Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending (*Pro Tip: This dramatically reduces the garlic&#x27;s pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. *Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.

Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).

Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ :)

This easy homemade hummus recipe is delicious with warm pita bread or fresh vegetables. Here's our best hummus recipe and how to make homemade hummus!

Homemade Hummus

garlic clove

lemon (1/4 cup lemon juice)

tahini

salt

cilantro leaves

Paprika

Olive oil

Toasted pinenuts (see below)

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown (or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at 350F).

Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

Top 3 homemade hummus recipe recipes from across the web

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Simple & Easy Hummus Without Tahini

Instant Pot Hummus

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Top 3 homemade hummus recipe recipes from across the web

The most viewed homemade hummus recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple & Easy Hummus Without Tahini

Instant Pot Hummus

Homemade Hummus

The most viewed homemade hummus recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine