The right came from chickpeas straight out the can. In the photo below, the spoon of hummus on the left used skinless chickpeas. We really didn’t want to add the extra time to our hummus recipe below, but just to make sure, we tried it both ways - skinless chickpeas and chickpeas right out of the can. For one can of chickpeas, you’re looking at about ten minutes to remove all the skins. Do You Need to Peel the Chickpeas?Īnother trick for the smoothest hummus is to remove the skins of each chickpea. This way, you can make sure that you don’t over salt. This is okay, but you might want to hold back some salt when making the hummus until you’ve added the aquafaba. Depending on the seasoning you added when cooking chickpeas or the brand of canned chickpeas you’ve used, the liquid can be salty. When whipped, aquafaba turns light and fluffy, so it is perfect for making light and fluffy hummus. In our video, we use water, but you can absolutely use aquafaba instead. During the last step of making hummus, we like to add some kind of liquid. This starchy liquid can be used for a variety of things (see our deep dive into aquafaba here). What is aquafaba? Aquafaba is the liquid in a can of chickpeas or the cooking liquid left after cooking dried chickpeas. Here’s what our hummus looks like after adding the water. The liquid (and extra process time) turns the already pretty smooth mixture into a fluffy, luxurious dip! After all the ingredients are added and we’ve processed into a smooth paste, I love to drizzle in some extra liquid with the processor still running. After a minute of processing, the tahini and lemon juice turns into a thick, whipped paste.įrom here, you can add ingredients as you will, but make sure you stand back and let that food processor run - we’re talking a minute of running after adding each ingredient.Ĭold water (or aquafaba - explained below) is our last trick for fluffy, creamy, whipped hummus. For the creamiest hummus, we add tahini and lemon juice first. After a minute of being whirled, whipped, and creamed in the food processor it turns into the paste you see in the next photo. See the photos below? In the first one, we’re pouring tahini into a clean food processor. Then before you add anything else, turn on the food processor and let it run for a minute or so. So, What’s the Secret for Making the Best Hummus?Īs I mentioned above, it’s the order in which you add ingredients to your food processor. Bottled lemon juice does not taste nearly as good. Another option is to use a natural unsweetened creamy peanut butter in its place.įresh lemon juice is important for excellent hummus. A chickpea purée without it is still quite delicious. If you want to make hummus without tahini, leave it out. We like it both ways, but for the best hummus rivaling our favorite brands in the store, include tahini. Some love the zesty, tangy flavor of tahini, while others can go without it. Making hummus without tahini: In the hummus-loving world, there are two camps. Our tahini recipe makes enough tahini for two batches of hummus. It lasts up to a month in your refrigerator.
TASTES BETTER FROM SCRATCH HOW TO
Here’s our tahini recipe with a video showing how to make it. To make hummus that’s 100% from scratch, we use homemade tahini. You can buy tahini at the store or you can make it yourself. Tahini is a paste made from ground sesame seeds. Here’s my method for cooking dried chickpeas. I use them interchangeably and give home-cooked chickpeas a slight edge when it comes to the flavor. You can use canned or home-cooked chickpeas in our recipe. The softened beans break down into a smooth paste. Let me show you how!Ĭhickpeas (or garbanzo beans) are the base for hummus. Here in the United States, you can find store-bought versions at the grocery store, but we think you should skip those and make your own. It’s commonly eaten in the Middle East and the Mediterranean. Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. Just so we are all on the same page, let’s talk about what hummus is. Here are a few more recipes: take a look at our roasted red pepper hummus, this black bean dip, our roasted eggplant dip (baba ganoush), or this creamy cheesy bean dip. We love making dips and have shared quite a few of them over the years.
TASTES BETTER FROM SCRATCH PLUS
That was until we figured out this simple hummus recipe that we honestly believe is better than anything we could have found at the store. Bonus it’s made with real and healthy ingredients, plus it is vegan! In the past, if we were in the grocery store you could almost bet that one of us would throw a tub of hummus into our cart.
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