Learn how to make super creamy, smooth, and flavorful hummus at home with or without shelling the chickpeas.
Prep Time15 minutesmins
Course: Appetizer, Dip
Cuisine: Mediterranean
Keyword: hummus
Servings: 9
Calories: 167kcal
Author: Leigh Harris
Ingredients
30ozChickpeas (garbanzo beans)2 cans
2clovesGarlicminced
1/4cupFresh lemon juice
1/2tspCuminmore or less to taste
1/4cupTahiniwell stirred
3tbspExtra virgin olive oilextra for garnish
1/2tspKosher saltor more to taste
Instructions
To Skin the Chickpeas: Drain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes. Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove them with a slotted spoon or just your hands and discard.
30 oz Chickpeas (garbanzo beans)
In the bowl of a food processor combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.
2 cloves Garlic, 1/4 cup Fresh lemon juice, 1/2 tsp Cumin, 1/4 cup Tahini, 3 tbsp Extra virgin olive oil, 1/2 tsp Kosher salt
Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.
Transfer the hummus to a serving bowl, drag the back of a spoon to swirl a shallow well in the center. Drizzle with a little extra olive oil and sprinkle with paprika for garnish.