Name: Super Easy Homemade Hummus
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 2 cans chickpeas; 1 clove garlic; 2-3 tablespoons olive oil; up to ½ cup water; 1/2 teaspoon salt

This one little trick will give you the smoothest hummus you've ever had. Basic ingredients - no tahini required. My favorite hummus ever.

Super Easy Homemade Hummus

chickpeas

garlic

olive oil

water

salt

Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.

Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.

Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!

I did this recipe with a nutribullet and it really shredded the skins.

I never peeled them before but i did this time and it was worth it, much nicer texture. This has been my best hummus yet. It was a little bland tho, mabey ill ad some paprika or lemon next time.

Hi, Lindsay - 
I have tried, and tried, and TRIED to make homemade hummus but each and every time it was a FAIL!  This recipe - oh, so simple - and oh! so yummy!

I will tell you - I am probably a little over zealous of my VitaMix, and it completely shreds, creams, and makes non-existent those little pea covers.  You aught to think about adding one of those to your wish list as well.  Makes INCREDIBLE homemade peanut butter in a SNAP!

Tahini is very easy to make, especially since you have a food processor and a blender.

I will totally try this easy and awesome recipe :)

Thanks

Hi! I love this recipe,  and that there's no tahini! Tahini seems to overpower the flavor of chickpeas that have a wonderful flavor on their own. Question;  is the serving size a standard 2 tbsp? I'm not seeing it anywhere but perhaps I'm overlooking it. Thanks!

Hmm. I never would have thought to peel the chick peas but I'm excited to give it a try. I also have some roasted red peppers that need to be used up so I think I'll whoosh them in there, too (why do those darn things gets moldy so fast?!).

Thanks for the tip on pealing the chick peas.  I might try it one day.  I am lazy though :)  Do you every ad any Greek yogurt or Tadzhik to it?  I usually add one or two tablespoons to it.   Now I am going to have to google Authentic hummus and see what I am missing.

Lindsay, you genius! I thought I knew every hummus recipe under the sun, but never have I heard or thought of peeling the skins! I'll be honest, when I first read that I thought the heat had gone to your head and you were a little crazy... But then I saw that dish of the creamiest hummus I've ever seen and realised that you're a genius :) now to get the husband to start peeling chickpeas for me...

Am also someone who could not live without hommus and make myself most of the time: from scratch and usually without rubbing the skins off.  Umm, perhaps the silky smoothness is not present, but I have a few more minutes of time in my day :D !  Lovely simple recipe!!

https://www.youtube.com/watch?v=U8urXtJEo98

Printable recipe - http://pinchofyum.com/how-i-make-hummus

INGREDIENTS

• 2 cans chickpeas
• 1 clove garlic
• 2-3 tablespoons olive oil
• Up to ½ cup water
• ½ teaspoon salt

INSTRUCTIONS

1. Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
2. Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
3. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!

NOTES

I love garlic, but even two cloves can make for some very garlicky hummus that will hang with you for several hours. If you have an aversion to garlic, use a little garlic salt instead or start with half of a clove. You can always add more, but you can't take it out once it's been blended together! Another option is roasting or sautéing the garlic before blending to help tone down the garlic "bite".

Super Easy Homemade Hummus

Prep Time: 30 minutes

Cook Time: 5 minutes

Total: 35 minutes

Servings: 10

Author : Pinch of Yum

Ingredients

Instructions

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