Hummus is one of those snacks that I can easily call dinner with the right accompaniments like pita bread or veggies (and maybe a glass of wine). It’s versatile too in that you can add olive tapenade or pureed roasted red peppers or basil pesto on top and have an entirely different, incredibly delicious dish.
This recipe is inspired by the always amazing Smitten Kitchen blog and she gives the tip of removing the skins from your chickpeas first in order to achieve the creamiest hummus ever. This is excellent advice, friends. It takes about 15-20 minutes extra to pop each chickpea out of its skin, but it truly does make a wonderful difference in the texture of the hummus in the end. Do it while watching a show or listening to a Podcast and it won’t seem as tedious.
I also recommend using the chickpea liquid instead of water as you work to thin out the hummus. It helps to not dilute the overall flavor. Enjoy!
- Inspired by smitten kitchen
- Yields: 3 1/2 cups
- 2 (15oz) cans chickpeas (aka garbanzo beans), drained but reserve the liquid
- 1 cup tahini paste
- 4 Tbsp. fresh-squeezed lemon juice
- 4 small cloves garlic, smashed & peeled
- 1 1/2 tsp. sea salt
- 1/2 cup reserved chickpea liquid (or water)
- Extra virgin olive oil for drizzling on top before serving
- Paprika for sprinkling on top before serving
- Pita chips, pita bread, veggies, etc. for dipping
- To make the hummus incredibly smooth, remove the little skins around each chickpea. This step isn’t 100% necessary but does make a really big difference in the texture of the hummus. Just take a chickpea between your thumb and index finger and push lightly. The skin should pop right off. Discard the skins.
- Add your chickpeas to a food processor and blend for 1 minute. It will be powdery. Then add your tahini, lemon juice, garlic and salt and blend until nicely pureed. Drizzle in the reserved chickpea liquid (or water) a tablespoon at a time until you get your desired consistency. It should be very smooth, light & creamy in the end. *I used about 8 tablespoons of chickpea liquid.
- Taste and adjust with more salt or lemon juice if needed. Transfer to a serving bowl and allow it to sit in the fridge for at least 30 minutes to overnight to let the flavors merry and the garlic flavor “bloom.” Serve with a bit of paprika sprinkled on top with a drizzle of good quality extra virgin olive oil.