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
- Prep Time: 30 mins
- Cook Time: 5 mins
- 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”.
- Category: Dip
- Cuisine: Mediterranean
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 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.
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!
★★★★★
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.
Why have I never made my own hummus? There’s no good reason. I’m doing this!
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!!
★★★★★
By the way….you’re hair looks good no matter what! 😉
And this is Jamie R.
Jame! Thanks for the sweet comment. I have a distinct memory of us as high schoolers talking about what was more important – doing hair or doing makeup – and we decided it was definitely make up. Obviously that stuck with me. 🙂 Love you girl!! XOXO
Love u too!! 🙂
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
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. 🙂
★★★★★
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. 🙂
Ha. Nothing too special… just a typical wet mop.
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.
I peel the skins, too! So much better.
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?!
..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! ?
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.
yummy!!! ♥
★★★★★
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!
Great picture! You make hummus look as sinful as frosting…
That’s some patience you have for peeling the chickpeas. I wonder what those skins could be used for? Chicken feed perhaps?
Looks great!! I personally like adding some fresh lemon juice and cumin right in the mix, gives it a little more bite I think 🙂
★★★★
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.
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!
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.
Wow – that’s cool! I’m glad you don’t peel the chickpeas for all those kids. 🙂