Hummus from scratch. Classic creamy hummus made Sattvic from scratch with no oil, no garlic, and no onion added. Spiced just right, this hummus is a staple in my house.

How to make the best hummus? Well, It is actually quite simple. There are several easy things to know and to do.

First and for most – ditch the can and do the real thing. If you think you can make the best hummus out of the canned chickpeas (garbanzo beans), you’re kidding yourself. Don’t bother and just buy one from the store.

WATCH ME MAKE IT IN THIS VIDEO πŸ‘©πŸΌβ€πŸ³

I’m sharing 3 best hummus recipes in this video πŸ‘†πŸ». All of them are made from scratch, from whole chickpeas (or garbanzo beans, whichever way you want to call them). Along with the video, I’m sharing tips and techniques for making the smoothest and most delicious hummus from scratch.

Creamy no-oil classic hummus, made from scratch with no garlic and no onion. Sattvic hummus

We will need 1 cup of dry chickpeas. Always start with soaking your chickpeas overnight in lukewarm warm water, with a pinch of salt and a splash of lemon. And if you want to know more about why and how to soak, you can check out this link for more info πŸ‘‰πŸ» Why and how to soak beans, nuts, legumes, and grains

In the morning, rinse your chickpeas thoroughly. Now next step IS OPTIONAL. Don’t go crazy over it πŸ€ͺ.

You can grind soaked chickpeas with your like so to remove the outer layer (the skin). This will make your hummus smoother and creamier

You can grind soaked chickpeas with your hands to remove the outer layer (the skin).

chickpeas skins

This will make your hummus smoother and creamier. I tried making hummus both ways. With skinned chickpeas and whole once. And that’s true blanched chickpeas will give you smoother hummus if you use a food processor. But if you have a high-power blender (like Vitamix), the difference is almost indistinguishable.

blanched chickpeas will give you smoother hummus

So if you decided to go through with skinning your chickpeas, make it a worthwhile process. I look at it as an excellent opportunity to connect with your food, to give it some love, and to express some appreciation.
If short on time, skip this step with no concerns.

chickpeas skins

I went all the way here to show you how it’s done. After blanching chickpeas, I’m giving them a second rinse and setting with a piece of kombu. Even though kombu is an optional ingredient, I highly recommend it.

kombu

I cook chickpeas with kombu because it contains glutamic acid, an amino acid that helps break down the starches in chickpeas and makes them easier to digest.

kombu

The next ingredient is the Basic savory sattvic spice mix. If you haven’t made it yet, check it out. πŸ‘‡πŸ»

The secret to the smooth and soft hummus is well-cooked chickpeas. There is a trick to make them soft quicker that came from commercial kitchens. Commercial cooks add baking soda to speed up the cooking of rice, beans, and lagunes. I don’t add any baking soda; I prefer the old fashion way. I just cook them for a long time (at least 1 hour). You can use a pressure cooker or instapot if you have it at your disposal. The goal is to cook your chickpeas until they are very soft, nice, and smooshy. After cooking them for about 40 min add some Himalayan salt to your liking and continue cooking.

To make the best hummus, we will need some lemon. To get the most health benefits and the best taste, we will use lemon zest along with lemon juice.

lemon zest

Any time you are using lemon zest, please be sure that your lemon is organic.

lemon juice

When your chickpeas are done, remove the kombu from the pot, cool them out a bit, and strain them through a seave.

cooked chickpeas

Meet the best, most delicious aqafaba! 🀩 πŸ‘‡πŸ»

aquafaba

Save all the precious liquid you end up with. We will use some of it later.

You can use a food processor or a high-power blender like a Vitamix blender to make this hummus.

Off we go – Cheekpeas, followed by 1/4 cup of creamy tahini.

When it comes to tahini, I love to make my own because it always comes nice, creamy, and never bitter.πŸ˜‹ You can see all you have to know about tahini-making here πŸ‘‡πŸ».

If you have your favorite brand, you can use it; if you don’t, I left some tahini brands suggestions that I used and love in the description below.

Next goes our Aquafaba (this yummy broth we have left after cooking our chickpeas). I’m using only four tablespoons of it today because I’m going for a smooth and creamy texture of a higher density. You can adjust the thickness of your hummus to your liking later by increasing the amount of chickpea broth (up to 8 tbsp).
Then add the juice of one lemon; usually, it is about four tablespoons (no less!) Then goes lemon zest.

You can add 1/4 tsp of Himalayan salt. Remember, we already salted our chickpeas while cooking, πŸ˜‰ so not much alt needed here. Blend it, whip it until smooth and creamy. As I mentioned before, you can adjust the thickness by adding more chickpea broth. Just keep in mind that it with thicken a little bit more in the fridge.

I’m garnishing it with roasted black sesame seeds and sweet potato chips to make it look all fancy.

You can do the same or nothing at all – just get your favorite vegetables or pita bread and start dunking!

πŸ‘©πŸΌβ€πŸ³ THINGS I USED TO MAKE IT HAPPEN

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Creamy no-oil classic hummus, made from scratch with no garlic and no onion. Sattvic hummus

Suttvic Hummus

Classic hummus made sattvic (no garlic, no onion hummus). Made from scratch and spiced just right this hummus is a staple in my house.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Total Calories: 1097kcal
Ingredients
Instructions
  • Soak chickpeas overnight in lukewarm warm water, with a pinch of salt and a splash of lemon. In the morning, rinse your chickpeas thoroughly. You can grind soaked chickpeas with your hands to remove the outer layer (the skin)*. Give them a second rinse.
  • Transfer chickpeas into a pot (pressure cooker or Instapat will work too). Add water, Basic savory Sattvic spice mix (BSSM ), and kombu (optional) and cook for about 40 min.; add Himalayan salt to your liking and continue cooking for another 20-40 min. or until chickpeas are very soft.
  • When your chickpeas are done, remove the kombu from the pot, cool them out a bit, and strain them through a seave. Save all the liquid you end up with for later.
  • Into a food processor, add cooked chickpeas, followed by creamy tahini, 4 tbsp*** of aquafaba (the broth we have left after cooking our chickpeas), lemon juice, lemon zest; you can add 1/4 tsp of Himalayan salt as well.
  • Blend it, whip it until smooth and creamy.
  • Garnishing it with roasted black sesame seeds or nothing at all – just get your favorite vegetables or pita bread and start dunking!
Notes
*This will make your hummus smoother and creamier. I tried making hummus both ways. With skinned chickpeas and whole once. And that’s true blanched chickpeas will give you smoother hummus if you use a food processor. But if you have a high-power blender (like Vitamix), the difference is almost indistinguishable.
If short on time, skip this step with no concerns.
**You can use a food processor or a high-power blender like a Vitamix blender to make this hummus
***You can adjust the thickness of your hummus to your liking later by increasing the amount of chickpea broth (up to 8 tbsp).
Course: Appetizer, condiments, Snack
Cuisine: Ayurvedic, Gluten-Free, grain-free, Mediterranean, Sattvic, Vegan, Vegetarian
Keyword: best hummus, hummus, hummus from scratch, no oil hummus, plant based hummus
Total Calories: 1097kcal
Tried this recipe?Mention @positivepranic or tag #positivepranic!

What about you?

Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your hummus on Instagram with the hashtag #positivepranic @positivepranic so I can see your beautiful creation πŸ™‚ πŸ™

Be Alive 🌱,
❀ Love, Julia

πŸ‘©πŸΌβ€πŸ³ more hummus recipes 🍽

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