We make hummus regularly at home from scratch. I occasionally buy the supermarket ones but find homemade hummus just richer and fuller in both texture and taste.
Dried chickpeas (1 bag raw - usually 375 g)
Garlic cloves (2-3 whole)
Sesame seeds (200 g)
1. Soak the chickpea
Start the night before. Soak the chickpea with cold water. Covering over 2 inches from the chickpeas. Soak overnight. Discard the soak liquid.
2. Cook the chickpeas
You can cook using a slow cooker. Cook on low for 6 hours or high 3-4 hours until tender. For cook top, place chickpeas in large pot and cover with water. Bring to boil, and then simmer for 2 hours until chickpeas are tender.
3. Make Tahini.
Tahini is basically sesame seed butter. Place the sesame seed onto a pan and dry fry for 1-2 minutes on low to medium heat until sesame seed is fragrant. Place sesame seed into a blender and add 1-2 tablespoon of olive oil. Blend until a smooth paste is formed. I like using whole sesame seed as it gives more texture.
4. Make the hummus
Place 300 g cooked chickpeas, garlic, and 2-3 tablespoon of the Tahini in a food processor. Puree the content. Adding 2 tablespoon of olive oil and 2 tablespoon of water at a time until the consistency that you like.
There isn't really a 'fixed' recipe. The taste and texture is really something what you prefer. You will have Tahini and cooked chickpeas leftover from this recipe.
Tahini can be used as a spread for toast and the cooked chickpeas can be used in your vegetable curries.
Before you throw out that chickpea liquid (lovingly called 'Aquafaba') in the slow cooker or the large cooking pot, I would save it for a vegan egg substitute. Believe me - this aquafaba whip up like a dream.