Homemade Hummus Recipe | PBS Food

Make a big batch of homemade hummus and then eat it throughout the week. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 1 pound garbanzo beans, soaked over night in cool water
  • 3 garlic cloves, peeled 
  • 1/2 cup water 
  • 1/4 cup tahini 
  • Juice from 1 1/2 lemons
  • Salt to taste (about 2 tablespoons) 
  • 1/4 cup olive oil, plus more as garnish


  1. Add the rinsed and soaked beans to a pot. Cover with a few inches of water and bring to a simmer. Cook for about 1 hour on the stove, adding more water as needed. Drain and set aside. 
  2. Depending on the size of your food processor or blender, you may need to do this in batches! To a food processor or high powered blender, add the garbanzo beans, garlic cloves, water, tahini, lemon juice and about a tablespoon of salt. While the machine is running, drizzle in the olive oil and blend until very smooth, about 1 minute. You may need to scrap down the sides and blend again. Give it a taste and adjust the salt to taste. I added an additional 2 teaspoons. 
  3. Transfer a cup or two to a plate, making a swoop with a spoon and drizzle with olive oil. This makes a good amount of hummus so transfer any extra to the fridge. Lasts good for up to a week.
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