Homemade Chickpea and Black Bean Garlic Hummus

Creamy homemade hummus with garlic, tahini, and a hint of cumin.

I’m noticing a trend with the vegan recipes I’m sharing with you… they’re garlicy! Sorry about it, not just for you but for the vampires who are attracted to you. Although, hear me out: this hummus is amazing and I added a twist to the recipe because I saw it in Reel and liked it.

While I have broken these steps up, you probably could just pour all the ingredients in at once, minus the water as you should still slowly pout this in to achieve the optimal creaminess. However, I like being able to whip the tahini and lemon juice together to incorporate air for whip.

Here’s the plot twist. Instead of water, consider swapping with ice cubes! They make for an even creamier hummus. Try it!

Plus, hummus is a great dip for my Rosemary Garlic Sourdough Discard Crackers. This is a fast recipe and yields 1 quart, plenty for sharing or gathering.

Ingredients

• 4 tbsp tahini (sesame seed paste)

• 2 lemons, juiced

• 6 garlic cloves

• 1 tsp salt

• 1 tsp ground cumin (optional)

• 1 can (400g) chickpeas, drained and rinsed

• 1 can (400g) black beans, drained and rinsed

• 6 tbsp extra virgin olive oil, plus extra for drizzling

• 6 tbsp cold water to loosen (substitute with one ice cube per tablespoon)

Steps

1. In a food processor, blend 4 tbsp tahini (sesame seed paste) and 2 lemons, juiced together for about 1 minute until light and creamy. This step whips air into the tahini for a smoother final texture.

2. Add 6 garlic cloves, 1 tsp salt, and 1 tsp ground cumin (optional) to the tahini mixture. Blend for 30 seconds until combined.

3. Add 1 can (400g) chickpeas, drained and rinsed and blend, then add 1 can (400g) black beans along with 6 tbsp olive oil, plus extra for drizzling. Blend for 1-2 minutes until thick.

4. With the processor running, slowly stream in 6 tbsp cold water (or 6 ice cubes), to loosen 1 tablespoon (or ice cube) at a time until you reach a smooth, creamy consistency.

5. Taste and adjust salt, lemon, or garlic as needed. Blend again briefly if you add anything.

6. Transfer to a bowl, swirl the top with the back of a spoon, and drizzle with a little extra olive oil before serving.

Notes

• For extra-smooth hummus, peel the chickpeas by rubbing them in a towel before blending. Hummus keeps well in the fridge for up to 5 days in an airtight container.

• Want to eliminate oil? Reserve 3 tbsp of the liquid from the chickpeas and 3 tbsp of the liquid from the black beans instead. Add in Step 3, substituting olive oil.