Homemade Hummus

Light and creamy hummus recipe with roasted garlic and tahini. The key is to pressure cook the chickpeas and save some of the cooking liquid.

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Rose & I made homemade hummus the other day and it was so good I had to share the recipe. The key is to pressure cook chickpeas and to save some of the cooking liquid.

This hummus recipe would not be as good with canned chickpeas, and they will make you much more gassy! You will be blown away by the light and creamy texture of this hummus recipe and it’s so easy to make.

For more snack recipes, check out my guacamole recipe.

How To Make Homemade Hummus

Start off by soaking 1 cup of raw organic chickpeas in water overnight. Drain the beans and pressure cook on high for 45 minutes. By pressure cooking the beans you make the texture really soft, remove the lectins, and can use the liquid later on.

Add the cooked beans to the blender with the tahini, roasted garlic, good extra virgin olive oil, and remaining ingredients. What makes the hummus recipe so tasty is adding 3/4 cup of the reserved cooking liquid to the blender. This will make the texture light as cloud.

Check the hummus for seasoning and serve. Hummus will keep in the fridge for 3 days but can’t be frozen.

Check out more snack recipes:


Homemade Hummus

Course: Appetizer
Cuisine: Mediterranean
Keyword: hummus
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 hours 15 minutes
Servings: 5 people
Author: Bobby Parrish

Light and creamy homemade hummus recipe with roasted garlic and tahini.



  • 1 cup dried chickpeas soaked overnight
  • ¾ cup tahini
  • 4 cloves garlic roasted
  • Zest of 1 lemon & juice of half
  • 1.5 tablespoons good extra virgin olive oil
  • 3/4 teaspoon unrefined salt & fresh black pepper


  1. Soak the chickpeas overnight, rinse well, and pressure cook with fresh water on high for 45 minutes. Make sure to save 1 cup of the cooking liquid before straining the chickpeas.
  2. Meanwhile, roast the garlic cloves in their paper in a 350F oven for 15 minutes on a sheet tray.

  3. Add all the chickpeas to a blender or food processor along with the tahini, peeled garlic, lemon zest & juice, olive oil, salt & pepper. Add half a cup plus 1 tablespoon of reserved cooking liquid and blend on high for 1 minute and check for seasoning. You may need more salt or lemon juice. If the texture is too thick, add 2-3 tablespoons more of reserved cooking liquid.
  4. Hummus will keep in the fridge for 3 days and can’t be frozen.

Recipe Video

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