We tried a bunch of the highly-ranked (based on Google) homemade hummus recipes. From boiling the chickpeas in baking soda, to peeling chickpea skin, the results were good. But it was a lot of work, and still nothing seemed to compare to store-bought hummus. That is, until we tried, with small tweaks, Vitamix’s hummus recipe. We added the tweaks to add a bit more flavor and to incorporate freshly cooked chickpeas. Once you start cooking your own chickpeas, it will be hard to go back to canned ones. Top off your plain hummus with za’atar and you’re done.
1/2 cup (heaping) dry chickpeas: either soaked overnight or dry. For soaked, use high pressure 15 minutes on Instant Pot, and if dry, 30 minutes. Check out our Instant Pot Quick Guide.
Set aside 1 cup of the aquafaba or chickpea water.
1/4 cup raw sesame seeds. We used unhulled seeds from Terra Soul.
1 tbs olive oil
2 lemons, squeezed
1 large garlic clove
1 teaspoon ground cumin
1/2 tsp salt
Optional: fresh herbs
After the chickpeas are done cooking in the Instant Pot, drain and set aside at least a cup of the chickpea stock or aquafaba. Place all of the ingredients in the blender and add 1/4 cup of the aquafaba. Start blending until you get a creamy consistency. You can add more of the aquafaba if blender starts stalling. You can top your hummus with fresh herbs, toasted sesame seeds, or our favorite, za'atar.
We used Vitamix's "dip + spreads" setting for this recipe.