The absolute best homemade hummus! This smooth and creamy spread is perfect for pita and veggie dipping, spreading on sandwiches, and adding to bowls.
I’ve spend a lot of time in my life trying to perfect my homemade hummus to be just a great as the hummus I’ve had at restaurants and I think that I have FINALLY cracked the code.
Have you ever made chickpea hummus at home and found that it was a bit grainy and just not as smooth as store bought or restaurant hummus? I sure have.
This recipe has a couple of tricks that are guaranteed to produce the absolute best homemade hummus that is totally creamy and smooth.
- Making sure that the chickpeas are cooked until they are quite soft
- Removing the skins from as many of the chickpeas as possible
I promise neither of these steps take too much time and they do really produce the most perfect creamy hummus.
How to make it
Start by draining your canned chickpeas, then place them in a pot and cover them with water.
Yes, canned chickpeas are already cooked, but I have found that cooking them until they are softer helps to achieve the consistency we are looking for.
Also, while the chickpeas are cooking, you can use tongs to pull out any of the loose chickpea skins that have already detached themselves, making your peel removing job a bit easier.
After the chickpeas have cooked about 10 minutes or so, drain them in a strainer and run them under cold water to cool.
When the chickpeas are cool enough to handle, take them by the handful and gently rub them together between your palms to loosen up the skins.
Do this several times until most of the chickpea skins have rubbed off or loosened. You’ll be able to tell if the chickpeas have lost their skin because they will be more bright looking than the chickpeas with skin – those have a bit of a cloudy look.
Transfer your chickpeas to a large bowl and fill it with water to cover the chickpeas by a few inches.
The loose skins should rise to the top making them easy to remove.
You can continue to rub chickpeas between your hands to remove the skins, or you can individually remove the skins by holding each chickpea between your forefinger and thumb and ‘pop’ them out of their skins.
Place the skinned chickpeas, tahini, lemon juice, garlic, salt and cumin in a food processor.
Blend until smooth.
How to serve it
Chickpea hummus is great for dipping or using as a sandwich spread. Serve it with toasted pita bread, crackers, or chopped veggies, or try it slathered onto sandwiches like chicken shawarma.
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- Food processor
- 1 can chickpeas drained
- 1/4 cup tahini
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- cold water (optional if the mixture is too thick)
- Add the drained chickpeas to a pot and cover with water by a couple of inches. Bring the pot to a boil, then reduce to a simmer.
- Cook the chickpeas for about 10 minutes. As they cook, remove loosened skins from the water with tongs or similar instrument.
- Drain the chickpeas in a colander, then run cold water over them until the are cool to touch.
- Gently rub handfuls of chickpeas back and forth between your palms to loosen the skins. Continue grabbing and rubbing handfuls until most of the skins have loosened.
- Place the chickpeas in a large bowl and cover with water by a few inches. The loosened skins should rise to the top and be easy to remove.
- To easily take the skin off of individual chickpeas, gently press between your fore finger and thumb until the chickpea pops out.
- Place the chickpeas in a food processor and add the tahini, lemon juice, olive oil, sea salt and garlic.
- Process on high until the mixture is smooth and creamy.