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:
