Prep 5 mins
Cook 0 mins
My first introduction to hummus was store bought and all of the homemade recipes I've tried have been missing something. After much trial and error, I've come up with this recipe that comes very close to the taste of most of my favorite store-bought brands. Do not skip the citric acid. That's what gives it that store bought flavor. Lemon juice just does not give it the same tartness. If you prefer the taste of homemade hummus that has a strong tahini flavor, you'll probably want to sit this one out.
- 473.18 ml cooked chickpeas
- 118.29 ml chickpea liquid (from cooking chickpeas)
- 4.92 ml minced roasted garlic
- 1.87 ml salt
- 1.87 ml citric acid
- 1.23 ml white pepper
- 7.39 ml tahini
- 4.92 ml lemon juice
- 44.37 ml olive oil
- Add everything except the oil to a food processor outfitted with a blade.
- With the food processor running, slowly drizzle in the olive oil.
- Allow the food processor to run for a few minutes until the hummus is smooth and creamy.
- It's best to refrigerate it overnight to allow the flavors to mingle, but it can be served right away. If you're using canned chickpeas, one 15 1/2 ounce can, undrained should do it for you!
This is exactly what my roommate and I have been looking for. We too got hooked on the stuff from the store, but we wanted to make our own since it's cheaper and more fun. Thanks for making it possible. This recipe is fantastic. We just took out a bit of the liquid to make it a bit thicker and we added a bit of garlic powder for an extra zing.