How I Make Hummus

Hummus

This is how I make hummus.

Authentic hummus: love it, but that’s not exactly what I’m talking about here. This is the Lindsay-making-hummus-at-home-in-less-than-30-minutes hummus variety. Which actually is my favorite variety, because spending 30 minutes making something that lasts for lots of lunches is a time steal. In a good way.

Hummus

Know this. You need to peel the skins! Peel.the.skins. Peeeeel the skins.

Unless you have some sort of amazing blender that can whoosh anything, everything, one hundred percent smooth and creamy – does that even exist? add that to my Christmas wishlist – I highly recommend taking the time to peel the skins off the cooked (for me, canned) chickpeas.

There’s not a nice way to say it. It’s annoying to peel skins off of tiny little chickpeas.

You’re going to start a chickpea peeling party, but then it’s going to be sort of boring and you’re going to feel crabby at me. I would like to say this to you in that moment: try doing it in 100 degree heat with insane dogs barking in the background and a fan blowing the stray skins all over the place! Nope. Lie. What I actually want to say to you in that moment is that it will be done soon and it’s worth it. Really. Every time I do it, I’m glad.

The texture is so much better when you peel the skins off.

hummus

I mean, look at that silky smoothness.

Now, I think you should eat that silky smoothness. On a pita or cracker or vegetable or how bout on a sandwich? With turkey and sprouts and thick, soft grainy bread? I’ve never craved sprouts on a sandwich more than I do right now.

hummus

4.9 from 14 reviews

Super Easy Homemade Hummus
Author: 
Prep time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 2 cans chickpeas
  • 1 clove garlic
  • 2-3 tablespoons olive oil
  • up to ½ cup water
  • ½ teaspoon salt
Instructions
  1. Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
  2. Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
  3. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!
Notes
Note: I love garlic, but even two cloves can make for some very garlicky hummus that will hang with you for several hours. If you have an aversion to garlic, use a little garlic salt instead or start with half of a clove. You can always add more, but you can’t take it out once it’s been blended together! Another option is roasting or sautéing the garlic before blending to help tone down the garlic “bite”.

Before we did that video, I said to myself, I’ll have wet hair and it won’t be that big of a deal.

After we did that video, I said to myself, Lindsay. Do your hair. And get a haircut.

Oh, the Philippines…


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Comments

  1. Chickpeas: my new BFF food! :) I roast canned chickpeas with olive oil and salt, then eat them while still hot enough to burn my fingertips a little. Yum! Someday, I’ll be brave enough to try making hummus… I do love it so, so much!

  2. Thank you for this. I make hummus all the time and always wondered if I should peel the chickpeas. Now I’m going to . . .

  3. I love hummus! My vegetables and pita bread love it just as much as I do.

  4. Looks yummy! What seasonings did you sprinkle on top of the hummus? (paprika & salt, perhaps?)

  5. I heart chickpeas. Like, I can eat them directly out of the can (don’t judge me too harshly. I do rinse them first, lol). But I have NEVER even thought to peel those little guys. Sounds like an excellent activity for the upcoming WI winter….

    So excited to have found your blog Lindsey! Love it already

  6. Wow that hummus looks really creamy—better than most stuff you find in the store! Will have to try it sometime

  7. I like the wet hair – I think it lends an authentic vibe :)

    And, thanks for the reminder of how much I love homemade hummus! I think I may have to switch to it as a new lunch staple (Alex would be so proud – I’m usually fairly uncreative at lunchtime :) ).

  8. I haven’t tried with hummus, but I’ve made other chickpea dips with my Cuisinart food processor and had super creamy results without peeling the skins. In fact, I hadn’t even realized that was something people did until now!

    • Santaaaaa… I want one! Sounds perfect. My food processor is good, but not that good. Ironically my blender here is actually better than my food processor back home. Probably time for a new (Cuisinart) one! :)

  9. I have never heard or seen of chickpeas being peeled! I almost didn’t watch this video–because I make my own hummus all of the time. IF I can muster up the patience, I will try it. Your pictures are beautiful. Yummy!

  10. I’ve never peeled my chickpeas, and although it sounds awfully annoying, I think I oughtta give it a give it a try. I’m also really happy to see that you don’t use Tahini in your recipe. I swear, every hummus recipe calls for tahini, and I refuse to pay $7 for a jar for something that could be so inexpensive to make otherwise. And i don’t know about you, but I don’t notice much of a difference in taste.

    • I don’t like the taste of tahini, it’s expensive, and I can’t find it here in the Philippines. I think I’m better off without the stuff. :)

    • I won’t foot the tab for tahini, either. A spoon of peanut butter stands in very well. As far as peeling the chickpeas goes, call me lazy if you want, but I won’t do it. I can make an amazing bowl of hummus in less than 10 minutes, plus the skins are where a lot of the nutrients are. Any food you peel is sacrificing more than cosmetics. The end product is no doubt more pleasing, but I need all the nutrients I can get!

  11. While incredibly cumbersome and time-consuming, I swear by peeling the chick peas before processing them. It’s annoying, yes– but so very worth it. I agree with you completely Lindsay! and yes, I use canned too lol. I could live off of hummus. I’m not exaggerating. It’s its own food group. I take it back with a spoon.

  12. Love the wet hair look! And this hummus looks so creamy! Will definitely have to try it soon!

  13. Hmm. I never would have thought to peel the chick peas but I’m excited to give it a try. I also have some roasted red peppers that need to be used up so I think I’ll whoosh them in there, too (why do those darn things gets moldy so fast?!).

  14. Delicious, love hummus so much! Greetings from mexico City…

  15. I was wondering how you got them so silky smooth! It makes sense, but I’m not sure I have the patience you do…Somehow no matter how big a batch of hummus I make, it never seems to last very long. When I have some, it goes on EVERYTHING.

  16. I think you just changed my life. Peel the skins! (smacks forehead) why didn’t I ever think of that!? I cannot wait to make hummus again now. Thank you!

  17. Thanks for the tip on pealing the chick peas. I might try it one day. I am lazy though :) Do you every ad any Greek yogurt or Tadzhik to it? I usually add one or two tablespoons to it. Now I am going to have to google Authentic hummus and see what I am missing.

  18. My whole family is crazy about hummus. I especially love it since I lived in Israel for 6 months in college – it is literally a well used condiment there, along with Tahini.

    New to your blog and love it.

    I’m getting a lot of tips from your photography book – it’s great!

  19. I make hummus all the time… Never occurred to me to peel the skins! Your hummus sure does look creamy! Mom mmm!

  20. Lindsay, you genius! I thought I knew every hummus recipe under the sun, but never have I heard or thought of peeling the skins! I’ll be honest, when I first read that I thought the heat had gone to your head and you were a little crazy… But then I saw that dish of the creamiest hummus I’ve ever seen and realised that you’re a genius :) now to get the husband to start peeling chickpeas for me…

  21. Think I will give this a try. Don’t much like raw garlic so I think I will cook it a bit in the oilve oil before adding.

    Did you post the winners of the cook books?

  22. I’m loving your videos Lindsay! I’ve just started making my own and they’re nowhere near as pro as yours.

    Funnily enough this is exactly how I make hommus even with the water! It’s a fair bit healthier than the store-bought variety too. I hate to admit it but I’m too lazy to peel the skins. My blender does a pretty good job though.

  23. i love all your videos! they make me smile! i’m glad there’s this new way to make hummus. i never have tahini on hand so now i’m glad to know you can make hummus without tahini :)

  24. Hmm. I’ve never thought to remove chickpea skins before… I just got a NutriBullet blender that I bet would whirr those skins into smithereens. I haven’t made hummus in it yet, though, only smoothies. The smoothness of your hummus sure looks good. And quit worrying about your hair. You look beautiful. :-)

  25. Am also someone who could not live without hommus and make myself most of the time: from scratch and usually without rubbing the skins off. Umm, perhaps the silky smoothness is not present, but I have a few more minutes of time in my day :D ! Lovely simple recipe!!

  26. I LOVE hummus, but I always put tahini in mine(though I couldn’t find tahini, so I actually just bought seasame seeds and made it myself). Also, did you know you can grow your own sprouts? It’s super easy! I actually grow them in a mason jar because i LOVE them also, but hate spending money on them.

  27. Stunning photos! I wish mine would come out that good. I think it’s my camera that’s limiting me. Anyways…I absolutely love garlic hummus and will definitely give this recipe a shot. I always (usually) prefer homemade over store-bought. It’s been only in the 60′s and lower here in Pennsylvania! I can’t imagine the heat you must be facing in the Philippines.

    Best wishes to you!

  28. I’m totally going to have to try this. And it doesn’t have tahini in it which is amazing. Stupid soybean allergy.
    Once I made hummus and I did not chop the garlic like I should have, I just chucked it in the food processor. Eating a whole clove of garlic at once is a very bad idea. Just saying.

  29. Jen @ Jen's Favorite Cookies says:

    Why have I never made my own hummus? There’s no good reason. I’m doing this!

  30. Lindsay! I miss you so much. :) I love to read your blog and see your beautiful face!! :) I will definitely be trying this Hummus recipe. I didn’t know it was so easy. I hope you’re doing great. You are absolutely…Amazing!! Always have been! :)
    Keep up the awesome recipes!!

  31. Seriously, I never even KNEW peeling the chickpeas was an option. I’m so excited about peeling my chickpeas for my next batch of hummus I want to sneak out of work to go home! haha

  32. I love it that you peeled the skins!!!!! You are one patient lady!!! But patience pays big time your hummus is like silk and looks so tasty! I like mine with tahini but it also nice without with a little bit of lemon juice. :)

  33. Oh, my gosh, that looks so beautiful. I’ve never heard of peeling the chickpeas first but now it makes total sense. Thanks so much. I can’t wait to try it out. Oh, also, I’ll have to look at your video tonight at home. I’m interested to see the hair. :)

  34. I’m pretty excited about this recipe because I can’t EVER find tahini sort of anything out here in the middle-of-no-ethnic-food-where so I really need hummus but I never feel like I can make it!! And my hair looks like that all the time. Except it’s super long and never dries and is really curly so I have this half wet/half dry thing going on with my head and all these weird fly aways. Also it’s not hot here, so I have really no excuse.

  35. I peel the skins, too! So much better.

  36. I LOVE homemade hummus. It is so easy and once you try it, it’s hard to go back to the storebought variety. I never thought to add water, but I do use tahini and who knew you had to peel the skins?!

    • Miss Nancy Pants says:

      ..love homemade hummus, too. i like the dash of salt on mine, too. My new favourite is fleur de sel, it’s gorgeous on food, just a pinch, ..of yum! ;) P.S. What is the blender you use, it’s so cool! ?

  37. I have never spent the time to peel the skins off of the chickpeas, but I just may have to do that next time for the that silky texture. Nice photos by the way as well.

  38. yummy!!! ♥

  39. Lydia Dorsey says:

    I’ve always prided myself on my hummus recipe (it’s my go-to party snack contribution), but never even thought to peel the skins! I tried it last night with fantastic results, and now I have achieved the taste AND texture of restaurant hummus. Love your blog, Lindsay!

  40. Great picture! You make hummus look as sinful as frosting…

  41. That’s some patience you have for peeling the chickpeas. I wonder what those skins could be used for? Chicken feed perhaps?

  42. Looks great!! I personally like adding some fresh lemon juice and cumin right in the mix, gives it a little more bite I think :)

  43. Peel the skin off the chickpeas! I will remember this next time I make hummus, great tip! And I have added more garlic than necessary in the past to my hummus, it, um, certainly does stay with you! LOL.

  44. I am excited to try this recipe! I am going to try it in my vitamix it should take care of the skins. You might want to google vitamix – for me it was love at first sight :) It is pretty powerful, I drank a raw beet the other day! Going to go look around the rest of your site!

  45. Ellie Sowick says:

    I have to make hummus at my elementary school. I am the head cook. Well needless to say, I don’t have time to peel the chickpeas, but it comes out pretty good, and the students like it. I do add a little lemon juice and parsley along with the garlic and oil and salt. I beat it in the kitchen aid food processor for an extended period of time. I will however try your version at home. Thanks for the tip.

  46. Of course, what a fantastic website and illuminating posts, I surely will bookmark your blog.All the Best!

  47. I love hummus so much! Buutt I’ m too lazy to peel the skins, instead I convince my self I’m just getting extra fibre! I’ll have to try ot next time. Oh and please do yourself a favour and add a little chilli, sweet paprika, a teeny sprinkle of cumin and takini if you can find it :)

  48. Sandra says:

    I just found your blog and love all the recipes, can’t wait to try them all. I have a Vitamix blender and it made extra creamy hummus without peeling the chickpeas, but thats what a $400 blender should do, right? ;)

  49. I read a recipe that had tahini in it im not sure what that is lol but it doesnt matter if thats not in it?

    • In my opinion it still tastes great without it. It’s like a sesame seed paste and it has a really strong flavor. Makes it more authentic, but I think you’ll be fine without! :)

      • I love hummus! Just discovered your blog today & joined, after seeing so many of your recipes (I could almost smell the food in some of your great photos!). I also used canned chickpeas, & use the drained liquid instead of water, & a little peanut butter instead of tahini. I applaud your efforts in peeling them, but confess that I probably won’t try it……What I get out of my food processor in 10 minutes or less is so delicious that I don’t think I will be willing to take the extra time to peel. Plus I worry what I would be giving up in fiber & other nutrients. I am so looking forward to your blog!

  50. As I was peeling the chickpeas I did start to wonder if this was going to be another hummus waste of time. Even my toddler who was painting his face with guacamole while I was peeling chickpeas looked dubious. I had given up making my own, after eating one bowl of homemade dry textured hummus after another but six months pregnant and the hummus craving is strong. I was attracted to the silky looking hummus and I liked the fact your recipe does not contain tahini (not recommended to pregnant women in New Zealand). I am so impressed with the result, I used my immersion blender as I could only bring myself to peel one can of chickpeas and hardly used any water or oil. Thank you so much. I will definitely make this again as I prefer to eat things made from scratch. Your other recipes look delicious too.

  51. Chris Simpson says:

    If you cook dried chickpeas in the slow cooker, you will never have to peel the skins. Mine always comes out really creamy. See Alton Brown’s recipe for the slow cooker chickpeas.

  52. Thank you for the great recipe! I found your site looking for an answer to this question: Why not use a spoonful of toasted sesame seeds instead of tahini? They’ll get blended anyhow, so why bother investing in another expensive, hard to find product? Is there any fundamental difference I’m missing?

  53. I calculated the nutritional content and if you divide this recipe into 10 servings that’s 346 calories per serving! How much would you say is in each serving? 1/2 cup or a few tablespoons?

  54. There are ways to hull the chickpeas easily by putting them in water and rolling them in your hands. The hulls then float.

  55. This is delicious! Thank your from Italy! :)

  56. I wanted to thank you for this great read!! I definitely enjoyed evvery littrle biit of it.
    I have you book-marked tto look at new things you post…

  57. Just wanted to say that this blog made me laugh so hard! xD Thanks for the awesome idea and writing about it with humor!! Have a great day! :D

  58. Teresa K says:

    Thanks for the creamy recipe. First one I ever liked that I made. I used half olive oil and half sesame oil to keep the tahini taste for cheaper!!!

  59. chicaflair says:

    I love hummus and this looks yummy. Never knew about the peeling of the chickpeas but I’m going to have to try it.

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