If you want to make hummus from scratch, all you have to do is google the good word.
I have made hummus a million times and each time, it seems to turn out differently.
I don’t think it’s the particular recipe. It’s just that we need to follow some key tips.
Always use cold water! I don’t know why, but it helps all the way around.
Either bake or pan fry the garlic to take out the bitterness.
If you don’t want to take that step, add the lemon juice to the chopped up garlic and let sit for at least 10 minutes to remove the harsh taste before adding the rest of the ingredients.
Always put the Tahini in the food processor first and whip until almost white before adding the chickpeas.
Use dried chickpeas that have been cooked all day for the best hummus. Yes, the canned ones work, but the dried ones take it up a notch.
Use a good olive oil and not vegetable oil for the best flavor. In a pinch, vegetable oil works, but olive oil gives hummus it’s depth.
Use fresh lemon juice! Fresh is always best.
Serve with chips, bread, pretzels and use it as a spread for sandwiches instead of mayo!