Easy Homemade Hummus Recipe from Scratch

Place dried chickpeas (garbanzo beans) into a half-gallon container.

Submerge the chickpeas in water, ensuring the water level is about 4 inches over the top of the beans. Cover and let them rest overnight or for at least 8 hours.

After soaking, drain the water from the chickpeas and give them a quick rinse at the sink.

Sort through the chickpeas, discarding any black or damaged ones, then transfer them to a large pot.

Fill the pot with water until it covers the chickpeas by about 2 inches (or up to the second knuckle of your finger when inserted).

Add baking soda to the water to create an alkaline environment, which helps break down the pectin in the chickpeas for easier shell removal.

Bring the pot to a boil over high heat, then immediately reduce to a simmer for 30-40 minutes until the chickpeas are tender.

After simmering, drain the chickpeas into the sink, rinse with cold water to cool them down.

Optional but recommended: Return chickpeas to the pot, fill with cold water, and rub them gently with your hands to remove the shells. Scoop out the floating shells with a strainer and discard them.

Drain the chickpeas again and set them aside for later use.

Add garlic cloves to a medium-sized sauce pot.

Pour extra virgin olive oil into the pot with the garlic cloves.

Turn the heat to low and slow-cook the garlic for about 30-40 minutes until soft and browned, checking after 15-20 minutes.

Once done, drain the roasted garlic cloves using a small strainer, reserving the roasted garlic olive oil for later use.

Add the cooked chickpeas to a food processor and pulse on high speed until a thick paste forms (about 1-1.5 minutes).

Add tahini, lemon juice, roasted garlic, and sea salt to the food processor.

Process on low speed for 2-4 minutes while slowly drizzling in the roasted garlic olive oil until the mixture is very smooth.

Taste the hummus and adjust with more tahini, lemon juice, or salt if needed.

Place the hummus on a plate (or bowl), using a spoon to create a spiral design starting from the outside and rotating the plate.

Drizzle olive oil over the hummus, letting it settle into the spiral crevices.

Finish with a sprinkle of cayenne pepper (or paprika) and optional chopped fresh parsley.