…the secret to smooth creamy hummus??!!
I didn’t until recently.
A couple of months ago I decided to make homemade hummus all the time instead of buying it all the time! It seemed like we were always out of the stuff! My husband goes through hummus very fast!! I help out of course! I love hummus on everything from salads to wraps to dressings to ripped up seaweed sheets! He loves it on Beanitos and that’s mostly it:) I figured making it at home would be much cheaper.
The problem: the hummus tasted yummy but was not very smooth and creamy like the store bought versions! I did a quick Google search and found out the secret to making homemade hummus is peeling off the skins of the chickpeas before blending!! It certainly takes a little more time (12-15 minutes per can) but sooooo worth it!
Here is my recipe for classic hummus. And as always, switch up the measurements to fit your preferences:)
- 2 cans of chickpeas
- 4 TB tahini
- 3 TB lemon juice
- 1 tsp coarse sea salt
- 3 cloves of garlic
- 3/4 cup water
1. Rinse chickpeas, peel off skins, rinse again.
2. Place chickpeas in a medium saucepan, cover with water and let them cook up a little. Just enough so that they are warm <—–this step also helps with the smooth/creamy factor!!
3. While the chickpeas are warming up, place remaining ingredients except the water in a food processor. Blend just for a few seconds to combine.
4. Drain chickpeas and add them into the food processor.
5. Blend for a bit until well combined. Add the water, a little at a time and keep on blending until it reaches your desired consistency. (More water is best as it tends to thicken up in the fridge.)
I hope you enjoy the recipe if you try it!