Homemade Hummus Recipe (Better Than Store-Bought)

Store-bought hummus gets the job done, but once you make it at home, there's no comparison. So in today's video, I want to show you how to make a roasted garlic hummus that is incredibly delicious, unbelievably smooth, and loaded with flavor. For the full ingredient list, check the description box below. But enough talking, let's get cooking. Let's do a little ingredient rundown before we start cooking. So here we got some canned chickpeas. I like using canned chickpeas because they are always ready. You can use dry chickpeas, and you're not going to get the liquid that's inside the canned chickpeas. We're just going to use a little bit of it, but it's a great ingredient I like to put inside the hummus for extra creaminess. We're going to use some good olive oil. Here's another great pantry ingredient. Here's some tahini, which is ground up sesame seeds. If you do Middle Eastern, Mediterranean cooking, this is a great pantry staple. I love to have this around. We got some spices. So here we got some toasted cumin. We got some smoked paprika, a little salt, and let's not forget the garlic. We're going to put two whole heads of garlic inside this roasted garlic hummus and a little lemon juice for some acidity. The first thing we got to get going is we got to roast our garlic. So I got my oven preheated to 400 degrees. We're going to roast these for about 45 to 55 minutes until they are nice, buttery, and a little bit of sweet. Roasting garlic is one of the best ways to enjoy garlic. So I'm going to cut the bottom off this head of garlic, trying to keep the garlic cloves as intact as possible, exposing most of them. If you don't get a couple on the outside, that's fine. So now we're going to keep these cut side up. We're going to put them inside some aluminum foil, and then we're going to drizzle some olive oil right inside the cut garlic cloves. So now what we're going to do is we're going to wrap them up. I'm going to put them on a little baking tray because invariably some of the juice is going to run out. You don't want that to go over the bottom of your oven. And we're going to throw these in the oven for about 45 to 55 minutes. The next thing we're going to do is we're going to open up these canned chickpeas. We're going to reserve some of the liquid, and we're going to give them a drain, and then we're going to boil them. I find that boiling the chickpeas before we make the hummus is a gigantic difference in between super creamy hummus and kind of average hummus. You can skip this step if you want, but I recommend not skipping it. I almost think of it as an essential step. The liquid that's inside of here has a lot of starches and protein. So when we're making the hummus, we usually have to add a little bit of liquid like water. We're going to add some water, but we're also going to put just a little bit of this in there. It's going to make an extra rich, extra creamy hummus. And we don't need a lot, just a couple of tablespoons. So I'll just reserve the liquid from one of the cans, and the rest we'll dump. So I'm going to put the chickpeas inside a small sauce pot. I'm going to put just enough water that I'm going to cover them up. I'm going to add a pinch of salt. We're going to give these a cover, and we're going to bring them up to a boil and simmer them for about 10 minutes. Just a nice, gentle simmer and nothing crazy. So one of the things we're going to get prepared before we is our liquid. So here I've got a squeeze bottle that I filled with some ice and a little bit of water. And now we're going to take some of that, it's called aquafaba. It's the liquid from the chickpea cans, which is an ingredient in a lot of stuff. So it's almost viewed as like an extra ingredient. We're going to take that and we're going to put that in here and make like a mixture of this liquid and water and ice. And we're going to use this to be our liquid inside of there. Water is going to give nice light airiness to the hummus. And the aquafaba or the chickpea water, that's going to make the hummus extra creamy. So we're going to get a little bit of best of both worlds. So light and fluffy and extra creamy. One or the other, you go with like one way or the other. I like to do a little bit of both. So I'm going to take this, we're going to set this aside. I'll probably just throw this in the freezer so it stays cold. I don't think it'll get super solid by the time we need it. And so it'll be ready when we do need it. Our garlic is roasted, chickpeas are boiled. So now let's get everything in the food processor, but we're going to do it step-by-step. First, we're going to put a couple of things, but we're not going to put the chickpeas in yet. So here we're going to take our roasted garlic. So once the garlic's nice and roasted, all we got to do is just squeeze it and the cloves should just come right out. We're going to reserve the other one to get whole cloves of garlic that we're going to dress on the top. But this one, we're going to put all that garlic right inside of there. And I put these gloves on because this garlic is still super hot. And some of the garlic cloves that didn't get cut, you may have to push out a little of the garlic from in there. Oh, there we go. There's a couple of extra ones. Normally I would wait until it's a little bit more cool, but the show's got to go on. The tahini has a tendency to separate. So always give it a mix before you put it in there. This actually looked pretty good and actually wasn't that separate, but I'm going to put a couple of tablespoons in here, probably a little over a quarter of a cup. Now we're going to put the juice from one lemon, two hefty pinches of salt. You can always adjust the salt based upon your salt preferences. The cumin and a couple of tablespoons of some olive oil. So now we're going to take this and we're going to run the processor for about a minute. After about a minute, we're just going to scrape down the sides and we're going to blend it for another 30 seconds or so. You can see that we've got a nice smooth emulsion of the tahini and the lemon juice. And this step, doing this separate without the chickpeas is going to make it super creamy. If we do this all at the same time, which is totally fine, you're just going to lose some texture elements. The flavor is not going to change much. I just want to show you right before, but look how nice and creamy and smooth that looks. So now from here, we're going to add our boiled chickpeas. And one thing I like to do is just reserve just a spoonful or two of the chickpeas so we can garnish the top of the hummus with the chickpeas. You don't need many. I'll set those aside. So now this is where our liquid comes in. So now with the food processor running, I'm going to add a little bit of liquid. And I'm looking at the consistency of the hummus and I want it to turn into a nice smooth consistency. It's just a couple of tablespoons. It's not the whole thing. And if you're unsure, you can always just go inside and check. And now this actually looks pretty smooth. We're going to put the hummus inside of a container inside the fridge, but I think I just want to take this just a touch further. Most people make the mistake of blending it for a little bit and never taking it far enough. You really want it nice, smooth and creamy. You got to blend it for a few minutes. So now we'll take our hummus from the food processor and we'll put it inside of our serving bowl. We're going to take it and we're going to get all the hummus out of the food processor and we're going to put it in the fridge for 15 to 20 minutes. Let all the flavors come together and let it solidify just a little bit further. And you want to do it in a nice wide, shallow bowl. So you want to make sure that when we put toppings on top of it, that everything can be on top and spread out really nicely. So now what I'll do is I'll spread it around the bowl. We don't have to do our final swirls. We'll do that a little later, but this already looks absolutely fantastic. It's got nice light airiness. It looks super creamy. It doesn't look over processed and pasty. That's so good. So here, I'll cover it up with a little plastic wrap and we'll throw this in the fridge for 15 to 20 minutes and then we will garnish. So while the hummus is chilling out in the fridge, this is where I like to remove the roasted garlic cloves because I like to dress this up with the roasted garlic cloves because I want everybody to know that this is going to pack a big garlic punch. I want you to look at it and know that this is roasted garlic hummus. This is one of the more like tedious things, but I think it's a really like nice step to remove these nice caramelized cloves and you're going to put those right on top. And if you're extra lucky or you're like a garlic lover, you could take this and scoop this up into your food. So usually I'll do this with a pair of scissors and I'll just remove one clove at a time and then sneak it out of the skin without breaking it up too much because remember the garlic is roasted so it's super mushy and I'll try to keep them as intact as possible. Look at that one. That's a nice one. And every time I do work like this that's just like a little tedious and takes time, there's always somebody in the comment section that's going to go, this is too much work. Well, if this is too much work, go buy some pre-roasted garlic cloves or don't do it at all and just leave the garlic out of recipe and just deal with it without the garlic cloves. But I don't know. I feel like there's, everybody wants to get stuff done fast. Not everything needs to be done super fast because if you don't do this, you won't ever enjoy it to its maximum capacity. And roasted garlic, especially the big cloves are so good on top of the roasted garlic hummus. And it really amplifies the garlic flavor to a maximal degree. Okay. Let's go check on our hummus. So that's been sitting in the fridge for about 20 minutes. The flavors have come together. Now we're going to take our spatula or a spoon and we're going to give it a nice swirl all the way around. And I'm using the edge as I turn the bowl to make like little grooves for that olive oil that we're going to drizzle on top to catch. I might do it a few times. This is the way I just, I like to do it. I like to just spin the bowl. I'll put the edge of the spatula in there and I'll just keep working towards the center, doing a nice even swirl all the way through those nice grooves. That's so good. So now let's take some of that smoked paprika and give it a nice light dusting on top. That's going to add nice red color and a wonderful smoky flavor. This is where I bust out the good olive oils. Here we got some Sicilian extra virgin olive oil. Now we'll take a few of those chickpeas that we reserved. And if any of the skins come off the chickpeas, that's fine. Just roll them around and just remove the skins. You don't need to go crazy here. Just enough that people know that you made this fresh and just pick it up at the supermarket. I never seen the pre-made stuff at the supermarket with fresh chickpeas on top. And now we'll take some of those roasted garlic cloves and dot those around, especially the ones that got a lot of color. Now how amazing does this roasted garlic hummus look? I can't wait to try this. And if you have any extra roasted garlic cloves, I'm sure you can figure out a good thing to do with those. You can eat them as a snack. You spread them on toast. So good. And one thing I like to do before enjoying is just take a nice light sprinkle of salt just right on top and really make those flavor pop. You can enjoy this with vegetables, grilled chicken, but I think the best thing is going to be a nice warm piece of pita bread. So let's take a nice big scoop of hummus. I'm going to make sure that I get all the way from the bottom and I also get one of those roasted garlic cloves that we put on there. This looks absolutely delicious and this is going to be an epic bite. After eating this, I will never buy the stuff from the store because this is too easy and the level between the store-bought stuff and this is unbelievable. This is so good. The garlic flavors in the hummus. The little pieces of garlic on top. The fresh chickpeas. This is so good. The level of creaminess is super noticeable between this and a store-bought. It's not grainy. It's light. It's fluffy. It's creamy. I could eat this entire bowl and I'm always looking for new ways to enjoy beans. I love chickpeas. This is absolutely wonderful. One of the best parts too is this stores wonderfully. You could take this, make it today and eat it tomorrow. Put a little dab on all your meal prep. Maybe make dinner tomorrow and this is like a condiment on top but this is so good. You can put it in a sandwich, on a wrap. The possibilities are endless. If this is your first time here, don't forget to like, subscribe and get the notification bell on. You can find out when I drop new recipe videos and if you are into recipes with beans, check out my Mexican black beans recipe. That is a really nice recipe also made from canned beans. It's super fast and super delicious and I will see you there.