We eat a lot of hummus and found we were spending way too much money on store bought containers of it, so we started making our own at home. This is the best garlic hummus we’ve had. We like to start with dried chickpeas, but if you’re in a pinch you can use canned ones (in the recipe below, substitute three 15-ounce cans, rinsed well). However, the flavor is much better when you start with dried chickpeas and cook them yourself.
- 1 pound of dry chickpeas, cooked in an electric pressure cooker
- 5 cloves of garlic, minced
- Juice of one large lemon (or two smaller lemons, adjust to taste)
- ¼ cup of water
- ⅓ cup of Tahini (sesame paste)
- ¼ cup of olive oil
- 1 tablespoon salt
- Place all the chickpeas in the bowl of a food processor and pulse several times to break them down. Add the garlic cloves, lemon juice, water, and Tahini and pulse several times to incorporate. Season with salt and pulse a few more times. With the food processor running drizzle in ¼ cup of olive oil and stop the food processor when the olive oil is completely incorporated. Taste for seasoning and adjust for salt and lemon if necessary.