Easy Homemade Hummus Recipe from Scratch
About this recipe
If you're a hummus fan, making it at home can be a game changer. This easy homemade hummus recipe from Chef Billy Parisi is not only simple but also promises a taste that will outshine any store-bought version.
Using dried chickpeas gives you a creamier texture, and the addition of roasted garlic elevates the flavor profile. Plus, you can whip it up in just 15 minutes, making it a perfect snack or appetizer.
Ingredient notes
- You can use either 4.5 cups of cooked dried chickpeas or 4 1/2 cups of canned chickpeas for this recipe.
- For a healthier option, substitute the roasted garlic olive oil with water.
Tips from Chef Billy Parisi’s video
- Soaking the dried chickpeas overnight and using baking soda during cooking helps to soften them and makes it easier to remove the shells for a creamier hummus.
- Removing the shells from the chickpeas is optional but recommended for a smoother texture. You can do this by rubbing them gently in water to help the shells float to the top.
Good to know
- How long does it take to make this hummus?
- The total time to make this hummus is 15 minutes.
- Can I use canned chickpeas instead of dried?
- Yes, you can use 4 1/2 cups of canned chickpeas instead of dried.
No life story here — the video and the recipe are the whole point. All credit to Chef Billy Parisi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak dried chickpeas in water overnight, ensuring the water covers them by at least 4 inches.
- 2
Drain the soaked chickpeas and rinse them.
- 3
Transfer the chickpeas to a large pot and cover with water, about 2 inches above the chickpeas. Add 1 teaspoon of baking soda.
- 4
Bring the pot to a boil over high heat, then reduce to a simmer for 30-40 minutes until tender.
- 5
While the chickpeas are cooking, prepare roasted garlic by adding garlic cloves to a pot with extra virgin olive oil and cooking on low heat for about 30 minutes until browned.
- 6
Once the chickpeas are cooked, drain and optionally remove the shells for a creamier texture.
- 7
In a food processor, add the chickpeas and pulse on high speed until a thick paste forms, about 1-1.5 minutes.
- 8
Add tahini, lemon juice, roasted garlic, and sea salt to the food processor. Process on low speed while drizzling in the roasted garlic olive oil until smooth and creamy.
Heads up — we had to guess a little:
- The quantity for roasted garlic olive oil was inferred based on typical recipes, as the original source did not specify a quantity for the olive oil used in roasting.
Credit where it’s due: this recipe was transcribed from Chef Billy Parisi’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Billy Parisi? Claim this page or ask us to take it down. Your call, always.
