Homemade Hummus

• 1 pound chickpeas (dry, uncooked)
• ¾ cup tahini
• ½ cup fresh lemon juice
• 5 cloves garlic
• ⅓ cup extra virgin olive oil
• 1 tablespoon cumin (ground)
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• cold water (as needed)

Instructions

1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight or for at least 8 hours.1 pound dried chickpeas
2. Cook Until Tender: Drain the chickpeas and transfer them to a large saucepan. Cover with fresh water by about 2 inches. Bring to a boil, reduce to a simmer, and cook for 2–3 hours until the chickpeas are very tender.prepared chickpeas
3. Build the Base: Add the cooked chickpeas, tahini, lemon juice, garlic, olive oil, cumin, chili powder, and kosher salt to a food processor.cooked chickpeas, ¾ cup tahini, ½ cup lemon juice, 5 cloves garlic, ⅓ cup olive oil, 1 tbsp cumin, 1 tbsp chili powder, 2 tsp kosher salt
4. Adjust the Texture: Blend until smooth, adding cold water a few tablespoons at a time until the hummus reaches a creamy, spreadable consistency.cold water as needed
5. Serve: Transfer to a serving bowl, drizzle with a little olive oil, and serve immediately or refrigerate until ready to enjoy.