1 can chickpeas
1/2 tsp. baking soda

  • stovetop: drain chicken chickpeas and add to a small saucepan with baking soda and cover with water. bring to a boil, simmer for 20 minutes, then drain
  • microwave: add chickpeas with liquid to a microwave safe bowl, add baking soda, and microwave for 5 minutes on high.
  • add to blender

6 tbsp. (90g) tahini
3 tbsp. lemon juice
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper

  • add to blender

1 tbsp. olive oil
2 cloves garlic, chopped

  • heat oil in a small pan and saute garlic to desired level of doneness
  • add to blender

3-4 tbsp. cold water

  • add 1 tbsp. of water at a time and stir, until the mixture can be blended
  • add additional water 1 tbsp. at a time until you have reached desired consistency
  • taste and adjust salt, garlic, cumin, or lemon juice

optional: top with topping, such as a garlic-lemon topping from the original recipe, sauteing garlic and pine nuts in olive oil, or tapenade, etc.

source: https://rainbowplantlife.com/how-to-make-amazing-hummus-at-home

8/12/25: updating recipe with Rainbow Plant Life’s instructions, which are basically the same as what i had before, except she wants the chickpeas cooked and has a different topping.

8/27/25: made this a few weeks ago and it was fantastic — cooking the chickpeas really does make a huge difference in the texture. i updated the instructions to saute the garlic, because the raw garlic was a little sharper than i would like.