The best cooking comes from homegrown, high quality ingredients, but also from using proper techniques. Using dried chickpeas and cooking them yourself makes all the difference in an amazing homemade hummus. The chickpeas cook to perfection- which in this case means more soft than usual because you’ll be pureeing them.
While you could use the store canned and pre-cooked chickpeas, I don’t recommend it. You want this to taste good right?
I also highly recommend making your own tahini. It’s simply roasted sesame seeds and a bit of high quality oil made into a seed butter with a food processor or blender. I make big batches of it and keep it on hand for when I make hummus. Having homemade tahini isn’t as important as the homemade chickpeas but it definitely elevates the flavor to another level.
Preserved lemons are what sets this hummus apart from any other regular ol’ hummus. You can find my recipe for making them HERE. It takes about 3 weeks for them to ferment but once you have them they last in the refrigerator for 9 months!
When we have too many vegetables we don’t know what to do with I make this recipe on repeat.
Please leave me a comment below if you have questions about this recipe. I’m new to recipe writing so I hope it is clear enough to understand 🙂