Let's talk about How to make the Best Hummus! Combine peeled chickpeas with garlic, tahini paste, fresh lemon juice, seasonings, and plenty of cold water to create the creamiest and most delicious hummus ever. Friday night charcuterie boards just got tons better!
Course Appetizer, Side Dish
Cuisine American
Keyword homemade hummus, how to make the best hummus
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Calories 329kcal
Author Sue Ringsdorf
Ingredients
30oz.chickpeas- rinsed, strained, and peeled
1clovegarlic- or more
2/3cuptahini paste
2Tablespoonsolive oil
1largelemon- freshly squeezed
water- to thin
1teaspoonkosher salt
1/2teaspoononion powder
1/2 teaspoonfreshly ground black pepper
1/4teaspooncayenne pepper
reserved chickpeas and a drizzle of olive oil- to serve
extra seasonings- to serve
pita chips or homemade hummus- to serve
Instructions
Rinse and drain the chickpeas. Peel the skin off the beans one at a time. Using your thumb and first two fingers works best. This will take about 15 minutes or so. Set about 1/4 cup of chickpeas aside for garnish.
Place peeled garbanzo beans into a food processor. Add the garlic, tahini paste, olive oil, lemon juice, and spices. Add about 1/4 cup of cold water. Pulse until well combined.
Continue pouring additional cold water into the food processor until light and fluffy. I often use a total of 3/4 cup (or more) of water. Add it very slowly, and test it in between.
Spoon the hummus into a serving bowl. Spread it out, and then add some additional olive oil, some salt, pepper, and a bit more cayenne pepper. Add a few reserved chickpeas.
Serve hummus with pita chips and a variety of fresh vegetables, if desired.
Video
Notes
Head to the blog post to read more details on making the BEST hummus!