Restaurant-style hummus right here. The creamiest, the tastiest…I love this stuff.
And it’s all in the chickpeas themselves.
The secret? You’ve got to peel them. I’ve made a lot of homemade hummus before, which always tastes delicious, but if you want that fancy, smooth hummus, you need to peel your chickpeas.
I mean, look at that sassy dip!!
The unfortunate thing is that this will disappear FAST. It’s perfect.
- 1 (19-ounce can) can chickpeas
- 1/2 cup tahini
- 2 tbsp fresh lemon juice (about ½ a lemon)
- 2 small cloves garlic, minced
- 3/4 tsp Kosher salt
- 6-8 tbsp reserved chickpea juice from the can
- Olive oil, parsley, paprika for serving
- Drain the canned chickpeas and reserve the juice in a small glass measuring cup.
- Remove the skins from the chickpeas. To do this, pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin will pop right off. Place the skinned chickpea in a food processor and the skins in the trash.
- Once all the chickpeas are skinned and in the food processor, pulse until the chickpeas turn into sandy looking crumbles. You may need to stop and scrape down the sides a few times.
- Add the tahini, lemon juice, garlic, and salt and blend until smooth, scraping the bowl of your food processor, as needed. Slowly add the chickpea juice, 1 tablespoon at a time, and mix until the hummus can blend without catching and is completely smooth (you may need to add 1 tbsp more of reserved juice). Taste and adjust seasonings, adding more salt or lemon juice, if needed.
- At this point, you can either serve the hummus right away (I prefer room temperature hummus since it is more authentic) or you can chill it for an hour or so.
- When ready to serve, spread the hummus out onto a serving plate and top with good quality olive oil, chopped fresh parsley, and a sprinkle of paprika.
- Serve with pita wedges and some chopped vegetables.