I love everything about hummus- it's creamy texture, it's versatility, it's amazing flavor. So having a go-to hummus recipe is a necessity in my life, and this is the perfect one. Unbelievably creamy and smooth, this recipe will have you wondering why you ever bought the pre-made stuff.
This recipe does require an extra step that most recipes don't ask for, but trust me, those recipes aren't as good. That extra step is peeling the chickpeas. Chickpeas are encased in a thin little casing, that when removed, makes for the creamiest hummus ever. I know I am being kind of repetitive here, but I really want to emphasize this point- this hummus is AMAZING. Simply flavored with tahini, lemon, and garlic, you will want to spread this on everything in sight.
Best Ever Hummus
Makes 1 3/4 cups hummus
- 1 15 ounce can chickpeas
- 1/2 cup tahini paste
- 2 tablespoons lemon juice
- 2 small garlic cloves, minced
- 3/4 teaspoon salt
- Olive oil, for drizzling
Drain your chickpeas, reserving the liquid from the can.
Now it's time to peel those chickpeas! It's actually kinda fun, once you get into a rhythm. Take a chickpea in between your thumb and two fingers, and pop the chickpea out of it's little casing. Discard the casing and repeat with your whole can of chickpeas.
In a food processor, puree the chickpeas for a full minute, until it forms a clumpy powder. Add the tahini, lemon juice, garlic cloves, and salt and puree until well blended. With the food processor running, blend in one tablespoon at a time of your reserved chickpea liquid until your hummus is at your desired, creamy texture. I needed about 5 tablespoons of liquid, but you may need more or less. Scoop into a small bowl, and drizzle with olive oil.
adapted from smitten kitchen