The Best Homemade Hummus

Required Equipment: Food processor 

Makes ~16 servings

Ingredients:

• 3 cans chickpeas/ garbanzo beans (~4.5 cups), strained (save some of the liquid)

• ¼-⅓ cup tahini

• 1 can or ~1.5 cups olives (black, green, or mixed)   

• 1 small bulb of garlic

• ⅓ cup fresh lemon juice

• 3-4 Tbsp raw apple cider vinegar

• ½ - 1 tsp salt

• 1 Tbsp cumin powder

• 2 tsp paprika powder

• Small amount of water the chickpeas were canned or cooked in

Directions: 

1. If cooking chickpeas/ garbanzo beans from dry, see tips in the notes below; otherwise, open the cans and strain the chickpeas, saving ~1 cup of the water the beans were in

2. Preheat the oven to 375 ℉; peel the garlic, spray/ coat lightly with olive oil then wrap it in tinfoil; roast for 30-35 minutes

3. Add all ingredients to a food processor, besides the last ingredient (water); blend for a long time until the mixture becomes smooth

4. As needed, add small amounts of the water the beans canned/cooked in. Use small amounts at a time until you reach the desired consistency (I prefer mine on the thicker end)

5. Enjoy as a dip for crackers/pita chips/veggies, or spread onto toast or pitas with veggies! If serving in a bowl and want it to look pretty, garnish with herb of choice, olives, small amount of olive oil, chickpeas, and/ or paprika powder

Notes: 

*To cook chickpeas/ garbanzo beans from dry: soak 2 cups dry beans overnight- make sure to add plenty of water over the beans, they soak up a ton! The next day, rinse well under cool water. Place beans in a large pressure cooker with 6 cups of water and ~½ tsp salt. Once it whistles, reduce heat and cook for another 20-25 minutes. Turn off heat and allow pressure to gradually release as the pot begins to cool. If the beans are not yet done, pressurize them again, for a shorter time until tender. Once done, strain the beans, but save the water they were cooked in!