Homemade Hummus

Homemade Hummus

Happy Monday! Let’s start the week off on the right foot with some healthy homemade hummus. Once you discover just how easy it is to make, you’ll skip the store bought stuff for good. The blender does most of the heavy lifting here, however, you do need to remove the skins from the chickpeas which takes a couple of minutes. This will create the absolute smoothest hummus you’ve ever had so you won’t regret the extra step.

  • 1 15.5-oz can chickpeas, drained and rinsed (reserve the liquid)
  • 6 tablespoons lemon juice (about 2 Lemons)
  • 2 cloves garlic, roughly chopped
  • 1-1 1/2 teaspoons kosher salt
  • 10 cranks fresh black pepper
  • 1/2 cup tahini
  • 2 tablespoons water, plus more if needed
  • 3 tablespoons olive oil
  • Paprika and olive oil for serving

Peel the skins off of the chickpeas by pinching each one between your thumb and finger. The skins will slid right off, you’ll get into a good rhythm and before you know it, they will all be peeled!

Place the peeled chickpeas in the blender or food processor.

Add the lemon juice, garlic, salt, pepper, tahini 2 tablespoons of the reserved chickpea liquid and 2 tablespoons water and blend until smooth, about 1 minute. If the hummus is too thick, add more water.

With the blender on, drizzle in the olive oil and blend 1 more minute.

Taste for seasoning and add more salt and pepper if needed. I find that I usually need to add a little more salt.

Place hummus in a small bowl, Sprinkle with paprika and a big drizzle of olive oil and enjoy with veggies or my homemade pita.

Peeled chickpeas ready to become hummus!
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