Hummus makes an excellent snack or appetizer. With only a few simple tricks, you really can make smooth, creamy homemade hummus from scratch in your own kitchen. Hummus is made with chickpeas, tahini, olive oil, and lemon juice. This super easy hummus only takes minutes to make and tastes better than store bought.
You can almost guarantee every time I am in the grocery store I throw hummus in my cart. Now, I make this simple recipe at home, it’s better than store bought and I know all the ingredients in it. I added fresh garlic cloves, but you can leave the garlic out and it still tastes delicious.
With this trick you can make smooth, creamy hummus at home:
The key to smooth and creamy hummus is as simple as the order you add the ingredients in food processor. Add the tahini and lemon juice first and pulse for a minute or so before you add any other ingredients. This process whips the tahini resulting in a smooth and creamy hummus. For even smoother hummus, remove the skins of the chickpeas. This can be done by rubbing them with a paper towel or by pinching the beans between your thumb and index finger (the beans should pop right out of their skins).
What is Tahini and where can I find it in the grocery store:
Tahini is a paste made from ground sesame seeds and is used in many Mediterranean dishes. You can find it in the condiments aisle usually near the olives or in the ethnic isle. My favorite brand is Ziyad Tahini Sesame Paste 
- 1 can chickpeas, drained and rinsed (skinned removed for creamy texture)
- ¼ cup tahini
- 1 lemon, juice of
- 2 tbsp olive oil, + more to drizzle for serving
- 1 small garlic clove
- ½ tsp salt, more to taste
- 2 to 3 tablespoons water, if needed
- dash of paprika, for serving
- In food processor, add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process again for another minute. This process whips the tahini resulting in a smooth and creamy hummus.
- Add the olive oil, garlic, and ½ teaspoon of salt. Process again for 30 seconds, continuing to stop and scrape sides of bowl to combine. Add half of the chickpeas to food processor and process for 30 seconds, scrape sides and bottom of bowl and add remaining chickpeas and process until thick and creamy, about 1 to 2 minutes.
- If the hummus is too thick and there are bits of chickpeas, slowly add 1 to 2 tablespoons of water (or more as needed) and process until you reach the right consistency.
I topped with a drizzle of olive oil and paprika and served with pita chips and veggies – carrots, bell pepper strips, cherry tomatoes, cucumber… anything you desire. Hummus also goes great on sandwiches as part of your lunch with turkey in a pita pocket or on thick, hearty bread.
Chickpeas make a filling, healthy snack. Keep these Roasted Chickpeas on hand for an on-the-go, nutritious snack.
Shop Products I used in this recipe:
I can’t wait for the day I have a huge Food Processor, but for now my Cuisinart does the trick and I am really impressed with it. It’s reasonably priced, easy to use and makes REALLY good hummus!!! Click here or on the picture below for the link:
William Sonoma Nonstick Baking Sheet
