This homemade hummus combines slow-cooked chickpeas with baking soda to achieve an exceptionally silky, smooth texture that rivals store-bought versions. Tahini, fresh lemon juice, and garlic deliver authentic Mediterranean flavor.
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Divide 2 cans chickpeas and ¼ tsp baking soda between two Suvie pans. Pour 3 cups boiling water into each pan. Carefully place pans in Suvie, input settings and cook now. Bottom Zone: Slow Cook High for 1 hour
Meanwhile, in a small bowl, stir together 1 tbsp minced garlic, ⅓ cup lemon juice, and 1 tsp salt. Set aside.
Remove pans from Suvie. Drain chickpeas in a colander and then transfer to a large bowl filled with cold water. Swish chickpeas around, rubbing the chickpeas together and using your fingers to gently remove the skins from the chickpeas. Discard skins and drain chickpeas again.
In a food processor or high powered blender, combine drained chickpeas, garlic-lemon mixture, ½ tsp cumin, and ⅓ cup water. Process on high until smooth, about 2 minutes, scraping down the bowl as needed. With the motor running, drizzle in ½ cup tahini and 2 tbsp olive oil. Continue to process until very smooth, about 1 minute, scraping down the sides of the bowl. Add extra water, 1 tbsp at a time, to reach the desired consistency.
Season hummus to taste with salt. Transfer to a serving bowl and garnish with 1 tbsp fresh herbs and a drizzle of olive oil.
Store hummus in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; thaw in the fridge and stir before serving.
Baking soda raises the pH of the chickpeas, softening their skins and breaking down their structure, which results in an ultra-creamy, velvety texture.
Yes. Soak dried chickpeas overnight, then cook them until very tender (about 1–2 hours). The baking soda technique works even better with freshly cooked chickpeas.
Homemade hummus keeps refrigerated in an airtight container for up to 5 days. Freeze for up to 3 months.
Tahini has a distinct nutty flavor that's hard to replace. Sunflower seed butter or roasted almond butter are closest, though they'll shift the flavor profile.
This recipe yields approximately 2 cups of hummus, enough for 8–10 servings as an appetizer or dip.
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