1 can chickpeas, drained and rinsed
1/2 tsp. baking soda

  • add chickpeas and baking soda to a small saucepan and cover with water
  • bring to a boil then simmer for 20 minutes and drain
  • puree in blender for 1-2 minutes until smooth

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

  • add to blender and puree until smooth

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 and blend in

3-4 tbsp. cold water

  • with blender running, add water one tablespoon at a time
  • once 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.