Homemade hummus is one of the easiest dips you can make and makes a great appetizer or even lunch, along with chopped vegetables, chips or crackers. Whether you soak and prepare the chickpeas yourself or use canned chickpeas this dip is simple to prepare and very satisfying. Preparation time does not include the time required to soak and cook chickpeas. Soaking the chickpeas overnight is the best method and it usually takes about 60-90 minutes to cook the chickpeas through. I have made many versions of hummus over the years and this recipe is by far my absolute favourite traditional hummus version.
Soak your chickpeas overnight in water, drain, cover with water and bring to a boil then turn down heat to low and simmer until soft. This should take about 2-3 hours. You want them to be soft. If they are not soft enough it will make your hummus mealy.
Heat the olive oil in a small saucepan over medium low heat. Add your onions, sprinkle with some sea salt and sauté for about 10 minutes. Add the garlic and sauté for another 2 minutes.
Add prepared/canned drained chickpeas and the rest of the ingredients to a blender and blend for about 2 minutes(scrape down the sides of the blender several times) or until you have a smooth dip. Add water if the hummus is too thick and drizzle with more olive oil.
Serve with chopped vegetables or crackers or tortilla chips. Store extra hummus in a sealed glass container for up to 5 days.
Serving Size 4 tbsp