THE RECIPE JOURNAL · Appetizer
Hummus Made from Scratch
This creamy and flavorful dip is easier to make than you might think, using simple ingredients you probably already have. Perfect for snacking or entertaining, it brings a fresh homemade touch to any gathering.
FROM THE KITCHEN • Hummus Made from Scratch
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the garbanzos and soybeans well. Toss them into a pressure cooker along with a bay leaf and a peeled onion. Pour in some vegetable broth and enough water to cover the beans by about an inch (or just follow your pressure cooker’s guidelines for liquid amounts). Seal the lid, bring the cooker up to high pressure, then lower the heat to keep it steady and cook for about an hour. Once done, let the pressure come down on its own.
02
Step 2
Carefully drain the beans, but save some of the cooking liquid just in case you want to thin out the hummus later. Transfer the beans to a food processor and add garlic, lemon juice, soy sauce, black pepper, and tahini. Blend everything until it’s smooth and creamy. If the hummus feels too thick, add a little of that reserved cooking liquid until you get the texture you like.
03
Step 3
Finally, scoop the hummus into a bowl and stir in some chopped parsley for a fresh touch. Enjoy!
Why you’ll love it
This creamy and flavorful dip is made with simple, wholesome ingredients. It’s both nutritious and satisfying, perfect for a quick snack or a healthy appetizer. Plus, making it yourself means you can adjust the flavors exactly to your liking.
How to serve
Enjoy it as a dip with fresh vegetables, pita bread, or crackers. It also makes a great spread for sandwiches and wraps. For extra flavor, drizzle some olive oil and sprinkle paprika or chopped parsley on top before serving.
Storage & leftovers
Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as it may thicken or separate slightly. You can also freeze it in small portions for up to 3 months and thaw in the fridge overnight.
