I’ve been making my own hummus for several years now since I learned how easy (and frugal!) it is to make at home. The store-bought stuff is great, but it can be $2-$4 a container, so I always make it in my own kitchen now!
This is how I usually make it, but I’ve also experimented a lot with different add-ins, such as roasted red peppers, other seasonings, etc. You can’t go wrong!
Classic Roasted Garlic Hummus
1 14-oz. can chickpeas/garbanzo beans (same thing), drained, liquid reserved
1 head roasted garlic (see note)
1 Tbsp. olive oil
1 Tbsp. lemon juice (freshly squeezed is better)
2 tsp. toasted sesame oil (adds great flavor, but you can omit it)
1/2-1 tsp. cumin (to taste)
1 tsp. sea salt (I like Real Salt)
1/4 tsp. pepper
a shake or two of Aleppo pepper flakes (for a little heat), optional
1-2 Tbsp. ice cold water
To a food processor (mine is a 2 cup model), add chickpeas. Squeeze the head of roasted garlic to remove each bulb, adding them to the chickpeas. Drizzle in olive oil, lemon juice, and toasted sesame oil. Add cumin, sea salt, and pepper. Pour in a little of the reserved water from the can of chickpeas, and process. Add a Tbsp. of ice water and process again. If the hummus is still too thick, add another Tbsp. of water. You can make it as thick or thin as you want! The ice water helps make the texture more similar to store-bought hummus. Taste, and adjust seasonings as desired.
Serve with fresh veggies, crackers, or pita chips! We also like to eat it on wraps and sandwiches.
Note: To roast garlic, cut off the top portion of a head of garlic to exposed the bulbs. Leaving it unpeeled, drizzle slightly with olive oil and wrap in aluminum foil. Roast in the oven for about 20 minutes at 400 degrees (I like to do this while I’m baking something else), or until the bulbs of garlic are soft (test with a fork). Cool, then use in this recipe.
Enjoy!
Like this recipe? Follow me on Facebook so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
