Appetizer, Snacks

Hummus 101

Simple HummusToday I am going to show you how easy it is to make your own hummus.  Ready? Let’s go!

Popping skinsThe most time consuming part of this recipe is popping the skins off of the chickpeas. Why take the time? Why not just leave them on? This will help your hummus be super creamy and smooth. Do not be the person to disregard this little detail…get your hands messy! Besides, who doesn’t want a few minutes  of straight up think time to just let the mind wander as you pop the skins off. My mind wandered to a teacher I knew once upon a time who used to tell her middle school students if they didn’t behave she would pop their heads off like a grape. Completely true. Let’s move on, shall we?

Hummus IngredientsOther ingredients: tahini, lemon juice, garlic and salt.

Crumbly chickpeasThe naked chickpeas go into the bowl of the food processor and are processed until crumbly, sandy-like and forming little clumps. The other ingredients are added all at once and mixed until smooth. Water is added, one tablespoon at a time, until it reaches a smooth consistency – light in color yet still smooth and creamy.

HummusTo maximize these flavors it is best to let it rest overnight in the fridge. The garlic taste will be subtle at first, but will grown stronger overnight. Serve this hummus with a drizzle of olive oil over the top, a sprinkle of red pepper flakes, a sprinkle of smoked paprika, fresh cracked black pepper….whatever you please!! The taste? If you can wait overnight you will find that the tahini flavor mellows, the garlic comes through and the result is so creamy and delicious!

Hummus & CruditeOh, would you like to serve this with HOMEMADE PITA? No worries!! I will share that recipe with you tomorrow!!!



  • Recipe from the fabulous Deb at Smitten Kitchen
  • 1 3/4 Cup chickpeas, skins removed
  • 1/2 Cup tahini paste
  • 2 Tablespoons lemon juice, more if needed
  • 2 small garlic cloves
  • 3/4 teaspoon salt, more if needed
  • 1/4 Cup water, more if needed


  1. Remove the skins from each chickpea. To do this, hold the chickpea with your thumb and first finger and gently squeeze. Voila!
  2. In the bowl of a food processor, with the metal blade attached, add the chickpeas. Turn on the processor and let it run for a full minute, scraping the sides as needed. The chickpeas will become crumbly and powdery.
  3. To the chickpeas, add the tahini paste, lemon juice, garlic cloves, and salt. Run the processor again until this is thoroughly mixed. You will go through a few stages at this time. Have your water ready and drizzle in a tablespoon of water at a time until the desired consistency is reached. I have to add a bit more than the quarter cup of water. Adjust your seasonings if you wish. I added a tiny bit more salt, and lemon juice.
  4. Let the hummus rest in the fridge for at least 30 minutes, but overnight is best. To serve the hummus drizzle a little olive oil over the top and serve with carrots, celery, pita wedges or whatever else you may like! Enjoy!

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