Hummus Edit

How is it that I never had hummus until I was in college!?  Maybe it is because I am from the Midwest, but I know that we had hummus there.  In fact, I am from Michigan where there is a town called Dearborn; that has one of the biggest middle eastern populations outside of the middle east.  I guess I am just bitter, that I missed out on so many great hummus years.  I was hooked from the first bite and I have been making hummus since I got my first food processor many moons ago.  The only thing was that my hummus always seemed so much thicker than the restaurant hummus and the store bought hummus… until now!  Be prepared to be amazed 🙂


  • 1 3/4 C Cooked, Drained Chickpeas (15-ounce can)
  • 1/2 C Tahini Paste
  • 2 TBS Freshly Squeezed Lemon Juice, or more if you like
  • 2-3 Cloves Garlic, roughly chopped
  • 3/4 Tsp Salt, or more if you are feeling salty
  • Approximately 1/4 cup water


  1. Drain the chickpeas
  2. Here is the secret or my OCD moment… peel your chickpeas. I know you are thinking that this sounds crazy. That you didn’t even know that chickpeas had skin and that to find their skin might be kind of time consuming…but bear with me. Surprisingly chickpeas do have a skin on them that prevents your hummus from being as velvety smooth as you want it to be.  To find the chickpeas’ clothing…take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm…lightly apply some pressure, and BAM your chickpea will appear in its birthday suit!!  Discard the chickpeas’ clothing and let’s get down to business.
  3. In a food processor, blend the chickpeas until powdery clumps form,(let them party with each other in the food processor for about a minute) scraping down the sides at the 30 second mark.
  4. Add the tahini, lemon juice, garlic and salt and blend until pureed.
  5. With the machine running, drizzle in water approx.1 tablespoon at a time, until your hummus gets a very smooth, light and creamy mixture. I find I need about 4-6 tablespoons of water, but you may need slightly more or less.
  6. Taste and adjust seasonings, adding more salt or lemon if you are feeling sassy. The garlic taste will get stronger by day two (if you have any hummus left by day two), so you might want to hold off on adding additional garlic, even though this is really hard for me.
  7. Transfer the hummus to a bowl and let it hang out in the fridge for at least 30 minutes, longer if you can.
  8. When you serve it, drizzle it with a little olive oil, and sprinkle it with paprika and love.
  9. Serve it with whatever your little heart desires…because I think that hummus goes great with almost anything.


4 thoughts on “Velvety Smooth Hummus

  1. chovy

    I tried this recipe last week, the skinning the chickpeas totally works! First successful homemade hummus I’ve ever made – texture was PERFECT. I would also recommend doubling the lemon and salt for extra flavor, plus maybe adding 1-2 tablespoons of olive oil

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