Having a hard time with homemade hummus? You are definitely not alone! I have tried and failed many hummus recipes in my day until I finally got into my hummus groove. Below are the top 5 tips for making spectacular homemade hummus that you will be proud of!
Tips for the best homemade hummus with canned chickpeas
- Combine the garlic with lemon juice first because this helps to soften the sharp flavor of the garlic.
- Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
- Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
- For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
- Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.
The recipe is from https://chelseashealthykitchen.com
Homemade Hummus with Canned Chickpeas
Prep time
Total time
Author: Chelsea Allen
Yield: 2 cups
Ingredients
- ⅓ cup lemon juice (from about 2 lemons)
- 2 small cloves garlic
- ¼ cup tahini
- 19-oz can (about 2 cups) chickpeas, rinsed and drained*
- 4 tbsp extra virgin olive oil
- ¼ cup water, or more to thin
- ½ tsp kosher salt
Instructions
- Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
- Add the tahini and process until the mixture is smooth.
- Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
- Season to taste with salt.
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