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This was a great recipe. I peeled the skins and yes you are correct, the hummus came out perfectly smooth.
Trup
This is how I make hummus.
HOW TO MAKE OUR 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.
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.
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.
Update! I didn’t have this at the time I wrote this post, but for all my blended stuff now, including this hummus, I always have the best results with my Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
Super Easy Homemade Hummus
- Total Time: 35 minutes
- Yield: 10–12 1x
Description
This one little trick will give you the smoothest hummus you’ve ever had. Basic ingredients – no tahini required. My favorite hummus ever.
Ingredients
- 2 cans chickpeas
- 1 clove garlic
- 2–3 tablespoons olive oil
- up to ½ cup water
- 1/2 teaspoon salt
Instructions
- Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
- 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.
- 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”.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Dip
- Cuisine: Mediterranean
Nutrition Facts
- Daily value: 6% Total Fat 4.9g
- Daily value: 0% Cholesterol 0mg
- Daily value: 13% Sodium 291.5mg
- Daily value: 3% Total Carbohydrate 9.5g
- Daily value: 11% Dietary Fiber 3.1g
- Sugars 0g
- Daily value: 7% Protein 3.5g
- Daily value: 0% Vitamin A 0.7µg
- Daily value: 0% Vitamin C 0.1mg
- Daily value: 5% Iron 0.9mg
- Daily value: 2% Potassium 101.8mg
- Daily value: 5% Phosphorus 56.4mg
Keywords: easy homemade hummus, homemade hummus, hummus recipe
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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I learned from this recipe that i don’t need tahini to make delicious hummus. I’ve since made this a gazillion times with various favor combos. Today, I made a batch with caramelized onion, and asian sesame paste for that deep roasted sesame flavor. So good. Thank you!
Thank you so very much for this recipe. I have searched so many recipes for hummus without tahini (which I hate,and costs a fortune) which has no other use, so the jar gets thrown out after sitting in the refridg for years. Thank you again.
Hi Lindsay. I just had a question: how many oz are the cans?
I’ve never peeled the chickpeas before.. thank you so much for this! It made ALL the difference! So super annoying to do, but all so worth it!
You forgot to tell us if you used canned garbanzo beans and if you took the skins off of them after you heated the garbanzo beans up or what?
Looks yummy! What seasonings did you sprinkle on top of the hummus? Thank you for delicious recipe sharing!
From Lebanese blogs learned the trick of adding cubes of ice will give it creamy texture try it that way and you will love it.
No tahini. No lemon. No cumin or coriander. Isn’t this just a bean dip?
This was my first time making Hummus. Since I didn’t have a clue as to what Tahini was, I googled it: found I didn’t have any sesame seeds/oil but did have a few substitutes.
I didn’t want to use peanut butter because of the sugar but I figured if peanut butter can be used, then just about any nut should work.
I finely ground up some hazelnuts and used that. Worked great! But I’ll bet any nut finely ground up would work. (Next time I’m going to try cashews.)
I LOVE this homemade hummus! Thanks for getting me started on a whole new Flavor venture!
P.S. By accident, I found an easy way to peel canned chickpeas: empty each can into a colander and then run HOT water over them for a minute or so. The skins will ‘pop’ off as you simply swish the peas around! Then empty your colander’s contents into a pot of cold water. The skins will be fairly easy to scoop up with a sieve if there’s enough moving water for the skins to float in.
Again, thanks so much for your recipe! 🙂
Glad you enjoyed this, Muriel!
Can you make hummus without lemon? This recipe has no lemon. I can’t eat lemon or vinegar so that is why I ask. I tried hummus without lemon but It was awful… maybe too much garlic. I hope this recipe is right and not a mistake.
How long does the hummus keep in the refrigerator?
Hi, Claire! We’d recommend 3-4 days in the fridge in a sealed container.
Such a great recipe! I have tried it last night and it was so tasty as it looks! Thanks for your recipe!
I add 1 tsp cumin and double the salt. We love hummus!!!
This recipe is so so. Very bland!
Lovely recipe. I’ll try making it without tahini and see how it goes for me.
A little tip about peeling off the skin of the chickpeas, I soak the required amount in a bowl of cold water overnight and the skin of most just comes off on its own, the rest are a 5min work to peel, it’s really easy and quick.
Sorry, but without tahini, it’s not hummus.
I had Hummus years ago and I loved it. 🙂
How many gramms is a can? Because we have 500g/240g/150g cans of chickpeas.
I love hummus and have made it a few times but struggled to get it smooth. I had never heard of taking he skins off of the garbanzo beans. I thought I would give it a try and when I dumped them in my strainer to drain and rinse them I thought I wonder if I rubbed them against the strainer the skins would roll off. They do! And the skins float so if the strainer is in a bowl of water you just occasionally scoop them out. Be gentle not to break them up and in a few minutes your done!
All your recipes are just great. How can you do all of them?
Really simple and easy to make!! Would like to know how long can this be kept?
That’s a very simple recipe and turned out delicious when I made it the other day. Although I did not use canned chickpeas. I used raw ones and boiled them in my pressure cooker. Is there any reason for using canned ones, or is my way good enough too?