You’re probably starting to notice by now that I love making things at home that people typically buy, my favorites being granola, bread and now hummus.
I absolutely love hummus but it has gotten pretty expensive at the supermarket and is also pretty high in fat and calories, which can get dangerous since hummus is so addicting. It turns out, hummus is one of the easiest things to make and takes about five minutes at most, so there’s really no excuse. The hardest thing about this recipe is washing the bowl of the food processor at the end.
Once you’ve made it at home it will be hard to go back.
I’ve made hummus a few times before, but this time I decided to try something new. I made my own tahini, and I followed a recipe from Smitten Kitchen which says to remove the outer skin from each chickpea because it makes the hummus more smooth and creamy.
I made this for a second time today and didn’t have the time to shell each chickpea. I think i’ll go back and forth, but definitely give it a try! I also added some chipotle peppers in adobo from the can to make it chipotle hummus, which was smoky and delicious. Hummus can be flavored in so many different ways: roasted red pepper, spinach, horseradish, harissa, the list goes on – get creative!
- 1 15-ounce can of chickpeas, drained but reserve the liquid for later
- 1/2 cup tahini paste (either homemade or store bought)
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 small cloves garlic, roughly chopped
- 3/4 teaspoon table salt, or more to taste
- Approximately 1/4 cup water or reserved chickpea broth
To make homemade tahini, first preheat the oven to 350. Spread the sesame seeds on a shallow baking tray (I used about 2 cups worth that I bought in the bulk section) and bake, shaking frequently, until fragrant, 8 to 10 minutes.
Add the sesame seeds to the bowl of a food processor and process for a minute or so.
Slowly drizzle in 1/4 cup of olive oil for every cup of seeds, pulse until a thick paste forms, scrape down the sides, and add more olive oil if needed until it reaches a consistency you like. Store in glass jar or tupperware tightly covered in refrigerator.
Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired).
Here are the methods I found from the post and comments on Smitten Kitchen:
“take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.”
“lay them out on a papertowel and lay another towel on top. Roll your hands on top of the whole thing and the peels will kind of slide off under there.”
“fill a large bowl with water, dump in your cooked chickpeas, pick them up in handfuls and rub together, let the water settle and many of the skins will rise to the top where they can be drained off.”
With the machine running, drizzle in water or reserved chickpea liquid, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
Taste and adjust seasonings, adding more salt or lemon if needed. Hold off on adding more garlic because Deb says the garlic flavor gets stronger as it sits in the fridge. This is also where you can add the additional flavors I talked about earlier. Click here if you need some flavor inspiration.