Hummus bowl with charred cauliflower and za’atar yogurt
Home-made hummus is easy to make, and you need very few ingredients.
I recommend using dry chickpeas, soaking them the night before, and boiling them in the morning. They are much tastier than the canned version.
I use two types of dry chickpeas, with and without the skin. I usually make my hummus with skinless chickpeas and the one with the skin I keep for topping the hummus. Both make delicious, creamy hummus, but I find that the skinless ones cook a bit faster.
I also never add salt or baking soda to the water when I boil them, as the chickpeas water, aka “aquafaba”, makes great vegan meringue or mayonnaise. But it is up to you.