10-Minute Homemade Hummus Recipe That’s Irresist

Question 1

Can I use dried chickpeas instead of canned?

Accepted Answer

Absolutely! Just soak 1/2 cup dried chickpeas overnight, then simmer until super tender (about 1-1.5 hours). Save some of that cooking liquid to use instead of aquafaba. The texture might be slightly different, but the flavor will be amazing - some swear it's even better!

Question 2

How can I adjust the garlic flavor?

Accepted Answer

Got garlic breath concerns? No problem! Start with 1 clove instead of 2—you can always add more after blending. For super mellow garlic hummus, try roasted garlic instead (about 3-4 cloves). It gives that sweet, caramelized depth without the sharp bite.

Question 3

Can I make this nut-free for allergies?

Accepted Answer

Good news—traditional hummus is naturally nut-free since tahini is made from sesame seeds! But always check your tahini label if you're super sensitive. My friend's kid has severe allergies, so we use sunflower seed butter sometimes—it changes the flavor slightly but still makes a delicious dip.

Question 4

Why is my hummus grainy?

Accepted Answer

Been there! 99% of the time, it just needs more blending time—like 3-4 minutes total. Also, rub those chickpeas between towels after rinsing to remove any loose skins. And don't skip the ice-cold aquafaba—it's the secret weapon for silky texture!

Question 5

How long can I store leftovers?

Accepted Answer

This baby keeps beautifully for 5 days in the fridge (if it lasts that long!). The olive oil drizzle on top actually helps preserve it. Just stir before serving. You can freeze it too—portion it out so you've always got vegan appetizer magic on hand!

Homemade Hummus

Ingredients

Instructions

Notes

Nutrition