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How to Make Homemade Hummus - Simply Jocelyn
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May 9, 2025
Donna joins Jocelyn in making her favorite garlic hummus. This simple recipe is great for a party or get together and you don't have a lot of time. Making your own hummus adds a bit more pizzazz to your appetizer plate. So bon appetite! Homemade hummus. Easy hummus recipe anyone can do. #hummus #friendscooking #homemade Follow Jocelyn on Instagram - http://www.instagram.com/jocelynwoltersworld Follow Simply Jocelyn on Facebook - https://www.facebook.com/Simply-Jocelyn-A-Globally-Inspired-Life-100312851709273/ Grab Some of Jocelyn's Favorite Kitchen Gear Ninja Blender/Food Processor - https://amzn.to/30F4vXZ Calphalon Tri-Ply Stainless Steel Cookware - https://amzn.to/30sZ91O GreenPan Lima Ceramic Non-Stick Griddle - https://amzn.to/2BNCa77 PriorityChef Mortar and Pestle - https://amzn.to/3ff4rCd Silicone Stretch Lids for Keeping Things Fresh - https://amzn.to/2UvX6pL Le Creuset Stoneware Butter Crock - https://amzn.to/2UwIxSV
View Video Transcript
0:00
Hey, I'm Jocelyn, and this is my friend Donna, and today Donna is going to make for us a
0:06
little bit of hummus. I love hummus, and I make it at home a lot, as does Donna, and I swear to you, every person
0:13
I know that makes hummus at home does it a wee bit differently, right
0:18
I think it's a thing, but it always has the same ingredients, I don't think
0:23
I mean, sometimes people add some, like, clunky things like cumin or whatever, but the general
0:28
basic stuff is all of this stuff right here. And so we have water and garlic and lemon
0:33
salt, tahini, um, which you can buy in any international food aisle. Um, it's, it's pretty
0:41
fun, right? In the U S oddly enough, it's near the peanut butter. Really? Yeah. Cause at the
0:46
grocery store I go to, it's kind of near the olives and the pickles. No, the one that we're
0:50
at, we, it's like, it's, you get your jiffy, you get your tahini. Oh, well, it makes no sense
0:55
No, it does because it's sesame paste and peanut butter paste, essentially, right
1:01
In it? Only in the United States. Right. But anyway, it's pretty readily available everywhere
1:08
And then you've got chickpeas, garbanzo beans is what we call them in the States sometimes
1:14
And you make these, you do these fresh. Let's talk about that
1:17
We have different philosophies. Yes. Yes. And that's okay because, again, you can't mess up hummus
1:22
Everybody's got a different thing. And everybody still likes it. Right. So I, mine is a little bit more of a process
1:28
It's a little bit fancier, but it's not hard. So what I do is I buy my chickpeas dried in bulk because it's cheaper for one
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And I soak them overnight about two times more, you know, of water based off of whatever I put in the bowl
1:41
So if you have a 16 ounce can. Double it. You have a cup of water over your, and I just let them sit overnight
1:47
Nothing fancy. And then the next day that I'm actually going to make my hummus, I take them out
1:52
and I do mine in the pressure cooker, but you don't have to. I just, it's faster that way
1:56
Everything is. A tablespoon of baking soda and your garbanzo beans and cook the schnockers
2:04
And the water that you need. And cook the schnockers out of them. Just let it go. What is schnockers
2:07
Like an hour? 45 minutes? 12. In the pressure cooker? 12 minutes. If you're going to boil them on the stove, about 20 to 40
2:13
You just want them soft and breaking when you go to touch them. And then let them, and then drain them
2:18
Speaking of which. That's it. Nice and soft. Right. you go the canned route I do so I buy canned because um she has one kid I have two and a mark
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so right I go a little bit faster so I just buy the canned ones um and I drain off that water and
2:37
I'll reserve it because Donna taught me something amazing and we'll tell you about what to do with
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the water afterward so I will just do the canned ones drain that water keep it off to the side and
2:48
And then rinse the dickens out of these things, right? Yeah. That's a big thing
2:53
You've really got to rinse them out, in my opinion. And we agree on that. That liquid is like covered in protein
2:59
And if you don't get all of it off, it will make your hummus grainy and not smooth
3:04
And grainy. Right. So it kind of clumps up together and stuff, right? Oh, and obviously olive oil
3:10
Like, I don't cook without olive oil. I don't live without olive oil
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It's like in my veins. It's actually part of my DNA. So why don't you go ahead and get started and show us what we're going to do
3:21
Do you measure any of this? Yes, I'll measure it. Well, in real life, no
3:25
But for today's purposes, yes, I will. Because to give you an idea of about how much you should have of stuff
3:32
Yeah. Yeah. And here's the thing that intimidates people about hummus. And frankly it so much cheaper to make your own than buying the prepackaged stuff And it tastes better And yours has no preservatives It just natural ingredients and it easy yeah so okay so you start with the chickpeas and so this is
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going to be about three cups or two cans if you're doing the canned route okay rinsed well did you
3:56
see her smear i'm sure there was a little thing what no no okay and then to do this um you do need
4:07
some kitchen appliances. I'm sorry. So she uses a food processor. I use my blender and I think my
4:15
blender works pretty much just as well. So you just want to do a few pulses just to start to break it
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down before you put all of your other ingredients in. Otherwise you'll have to start and stop and
4:29
remix and stir. It gets a little bit. It gets lumpy, right? Yeah. Do you want to cut my lemon or smash
4:35
my garlic. Do you have anger issues today? I always have anger issues. Well, then you're going to take
4:40
the garlic. Let me just slice my lemon first. All right. So how many cloves do you want me to put
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in? So I, for this amount of hummus, I usually do four big cloves, but I'm not scared of garlic
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I was going to say three or four. The rule of thumb with garlic is for, in my opinion, is start
4:57
low and you can always add it in. So if you're not somebody who's a huge fan of garlic
5:02
do one or two cloves and then taste it when you're done and then add it in later
5:07
I think that's a very good idea. I happen to know that we all love garlic here
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Yes, we do. And we're all friends, so when we all reek of garlic later, it won't matter
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It's okay that we're going to reek. So you're going to smash those, and I'm going to put in the juice of one whole lemon
5:23
I've got four. Two of them are pretty good size, so I think that'll be good for now
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We'll start with those. So when I'm going to move this over so you can see this
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when you smash garlic, you can do it with your hand, but it kind of hurts
5:38
So if you take that rounded side and set it down, so..
5:43
If you make this scatter over my kitchen, I'm going to crack up. It won't. Round side up, set it down, put the flat of your blade on it, and one boom, just like that
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And I didn't hit that one hard enough. See? Do it again. Yes
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Feels good, doesn't it? It does. And you just kind of pull it right out
6:04
It'll pop right out of the skin. And there you go. And again, the beauty of a blender or a food processor
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Right. You don't have to do anything else. There's no chopping. Yeah. Yes
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I love that. I'm just going to hit these hard. But all right
6:20
Tahini. Yeah. We talked about that. Sesame paste. You're going for about a cup
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Should I measure this? Or do you want me to do my measure? You can do your measure
6:30
So you're looking for about a cup of tahini. And if you really like tahini, you can go heavier
6:35
Do you stir yours up before you pour it? Because I find that the liquid kind of rises to the top and gets..
6:41
I kind of get a spoon in there. This is relatively fresh, but... Well, okay
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And these come in like 16-ounce containers. And they kind of separate a little bit
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So if it's not brand new, and even if it's brand new, I still stir it
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Because that's my thing. That's what I do. But you don't have to if that's not what you do
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Don't make me... So I do like an easy cup because while some people are obsessed with tahini
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I find it tolerable, but it's not my favorite thing in the world
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Is that weird? No. Oh, okay. Sesame is a really strong flavor
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Like if you ever make Asian dishes and they have sesame oil in it you got to be reserved and kind of add it one at a time because it a thing Did you already do your lemon juice Yes I put in the juice of a whole lemon One lemon With my little cookie thing And then I going to do about a teaspoon of salt
7:38
to start and again once we start whirring and going. One teaspoon. I'm like wow, I kind of
7:44
oversalt. We're going to add more. Okay. I'm trying, you told me I had to measure. Yeah, I know. Well
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You don't have to measure. Just give people an idea. And then we are going to let this go for about five minutes
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So we're going to turn that on and we're going to drink. See you. Okay, so now it's all clumpy and all of the stuff is in there
8:07
Well, it started to mix pretty well at the bottom, but we've got the chunkies
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So I need to loosen it up. So this recipe, have you read the Jerusalem cookbook by Yadam Odolinghi
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And I am so sorry if I said your name wrong because I worship you. Not that he's ever going to say this
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Well, maybe he will. But is he like, Don, thank you. It's the most gorgeous cookbook ever
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It's all recipes from Jerusalem and the Middle East. And so this is, it's essentially, it's his recipe
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And he says. Good to give credit where credit is due. All, he gets all of the credit
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I love him. Ice water. Yes. When you're doing water, it's got to be ice water cold
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So this had ice cubes in it, so it's nice and cold. And I think it's because, although there's a lot of protein in chickpeas, it's starchy
8:52
Yes. And cold water and starches, I don't know the science behind it. I'm just a kitchen cook, right
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If Yadam says to do it, then you do it. Then I'm going to do it. Okay, well, let's do what Yadam says
9:06
Okay, so we talked about both of us, whether we're using canned chickpeas or she's cooking it on the stove
9:14
you've got all that liquid that comes out of it and um donna has taught me this amazing thing to
9:20
do with it so i just learned it and it was like mind blowing i'm like easy you're getting good
9:26
stuff right yeah absolutely mind blowing so the liquid that's in the canned chickpeas yeah chickpeas
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sit in for a very long time and everybody knows that it's super viscous and kind of it's almost
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opaque like it's so like protein concentrated yes it's called aquafaba uh-huh f-a-b-a i believe so
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but don't quote me on it okay aquafaba water of the bean water something like that or fava f-a-b-a
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is yeah anyways so you get on past that it's super duper concentrated in the proteins and um i was
10:01
doing a cleanse recently and they recommended making mayonnaise out of this protein base
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So I took, I literally, I opened up the pan. Hang on, let me stop you
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Southerners, mayonnaise is only Duke's. Possibly Blue Pug. So let's not call it, I'm not calling it mayonnaise
10:20
It's really good, but it's schmear. In the cookbook, it was called aquafaba mayo
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We're going to go with it. And it's delicious. It is delicious
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I have an immersion blender. You can also use a regular blender. You take about a quarter of a cup of the aquafaba
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and you start to emulsify it and immediately it turns really really cloudy and starts to build up
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sure lemon salt yeah and then about three quarters of a cup to a cup of some type of
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light oil i used grapeseed oil canola oil canola oil avocado oil something without a lot of flavor
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exactly something really really not olive oil as much as i love it yeah just because it's too heavy
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it's a strong and just like making regular mayonnaise you slowly drizzle in that oil into
11:03
to the aquafaba and in about four to five minutes, all of a sudden it turns into this gorgeous creamy it schmear It mannix We calling it schmear It it not man it it dukes is the manning i not from the south the cookbook says it mayonnaise it manning
11:19
and it's so good and so i use it for dips like i'll use it as like a base like we just did
11:25
peppers the other night dill or something in it you put dill in it and make your own ranch you do
11:29
can i use it for tzatziki like a protein like another yeah flavor for that put some cucumber
11:36
put some garlic in it, lemon juice, mix it up. It's your base for everything or just, you know, throw it on a sandwich
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And it's great. And it's also got a ton of protein in it
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So if you're a protein heavy person or if you are vegan and you are looking to like get a little extra protein in your diet
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that's a really good way to do it, right? Yeah, it's so good. Awesome. Yeah. All right
11:57
Shall we taste test? We should taste test. And I'm going to tell you, I love mine really lemony
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And I think it's because I'm Greek. Everything is kelimone with lemon. Um, but I will put like a little, maybe bigger than that, but like a little slice, rind and all, even though the rind can get kind of bitter
12:16
I think it, it works okay in that, but that's for me. I don't do that for other people because not everyone in the world loves to be bathed in lemon like I do
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So, um, all right. Taste up sister. Tell me how it is
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It looks beautiful. It's got a beautiful consistency. Oh my God. It's so good
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Yeah. Is it perfect? you'll want more lemon well that's okay you make this and then I will squeeze some lemon on mine
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and just stir it around on my plate okay yeah I'm good with that awesome that's it so how long did
12:48
that take us I mean it was five minutes of the whirring and the drinking um and the water
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because I didn't tell you what was about a quarter of a cup of ice cold water is what we decided what
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did you say it was 110 mils it was 100 mils 100 mils but that translates a little bit more than a
13:04
A little more than a quarter, not quite half. Yeah. And again, you can't mess up hummus
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So if you don't get it exactly right. Start low. Like, that's just the rule
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Like, start with a little because you can always add more. Don't add a ton because then it becomes a pain in the rear end because you've got to get more garbanzos out and whatever
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And that's okay if you're me and you're using a can. But since Donna doesn't use a can, that's a problem because you've got to let it sit all night
13:32
Right. Yeah? And you've got to cook them off. So, all right. Then
13:36
It looks lovely. Oh, it's just. Do you, do you top yours with other spices
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Sometimes when I put mine out, I just put it out and then I'll have like a little tiny pile of like cardamom and a little tiny pile of cumin
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So I don't put, I don't put. Just to make it look pretty. I don't put spices on mine
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You put oil on top. I put olive oil on top because the richness of this, and like when I say olive oil, I mean you're going to put some olive oil on top of it
14:05
You want it to coat pretty much the whole top. That was a good couple tablespoons, yeah. And then as people dip and eat and spoon, it will get kind of incorporated into it
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And it's also pretty. It is pretty. So. I like it. Yeah
14:18
Thank you. Yay. You're welcome. I love it. I appreciate you making this with me and hanging out for the day
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Thank you for letting me come play. Yeah. Yeah. Well, all right
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So that is hummus in a nutshell. And, um, like I said, like, well, no, like Donna said, hummus is something that, you know, is varied
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And I think that you and I both really like recipes where we can play with them and make them our own
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And hummus is definitely one of those things. So this is your starter. Go from there
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Yeah. I had more stuff. I hope you guys will try this and make it your very own recipe
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See you later
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