Basic Hummus

I know, I know… not another hummus recipe! A few of my friends here have asked for my humus recipe, and since I’m heading out of town for a month, I wanted to ensure that they had it before I left. I also wanted to share an awesome little trick that I’ve recently learned which results in super-smooth hummus. So hopefully there’s a little something for everyone in this post. And hey, I guess every vegan food blog needs a hummus recipe, right?

Basic Hummus

The only reason why I used to *somewhat* prefer store bought hummus was the amazing creaminess of it. I just figured that my cheap little food processor couldn’t get the hummus as smooth as industrial machines could. But then I came across Kristina’s post about peeling your chickpeas and ever since then, it’s been smooth-hummus-city in this house!

As per Kristina:

Pour them into a strainer and rinse. As you are rinsing, pick one up and squeeze it with your fingers, the skin comes off and the pea flies back into the strainer with the others…

Here are a few photos to show you how it’s done:

Peeling chickpeas Peeling chickpeas

If you want the absolute smoothest hummus, you should do this for each chickpea. As Kristina says, it’s meditative. However, if you’re in a hurry, or not feeling particularly zen-like, then here’s my short-cut:

  1. Toss the chickpeas in a big bowl filled half-way with water.
  2. Rub the chickpeas between both hands (this was difficult to photograph and do at the same time – so here’s my one-handed version!)
  3. The peels should rise to the water’s surface. Skim them off and rinse the chickpeas.
Peeling Chickpeas Peeling Chickpeas

Peeling Chickpeas

By my rough accounts (and depending how long you do it), you should be able to remove about half of the peels in this way. Your hummus won’t be as smooth as peeling each chickpea individually – but it will still be a lot smoother than not doing it at all.

Basic Hummus Basic Hummus

Notes

  • I’ve made this for years without a recipe, but today I took notes (and used measuring spoons!) so that I could share the recipe with you.
  • I pretty much always use canned chickpeas because I’m bad at planning ahead but you could certainly use dry ones.
  • I often toss other things in there like:
    • fresh chives
    • roasted red peppers
    • sundried tomatoes
    • roasted garlic (instead of raw)
    • fresh lemon zest (and halve the lemon juice)

Basic Hummus

So, if you love hummus and are still buying the store-bought stuff, I urge you to try and make your own. The cost difference alone should be reason enough (easily 1/2 to 1/3 the price – and even less if you use dried chickpeas).

Basic Hummus

Kristina, thanks so much for sharing your chickpea-peeling tip!

4.7 from 3 reviews
Basic Hummus
 
Prep time
Total time
 
This basic hummus recipe will save you so much money, and with time, you'll be coming up with your own flavor combinations. Vegan / Gluten-Free
Author:
Recipe type: Dip, Spread, Appetizer, Starter, Snack
Cuisine: Middle Eastern
Serves: 4-6
Ingredients
  • 1 can chickpeas (garbanzo beans), washed and drained
  • ½ lemon, juiced
  • 1 clove garlic, minced
  • 2 or 3 heaping tablespoons tahini (depending how much you like it)
  • 3 tbsp olive oil
  • 3 tbsp water, plus more if needed
  • ½ tsp cumin
  • salt & pepper, to taste
  • Smoked paprika (optional)
Instructions
  1. Place everything in a food processor and blend until smooth. Add additional water if needed. If desired, sprinkle with paprika and drizzle with additional olive oil before serving.

Items Related to This Post

Q: Do you make your own hummus? Do you peel your chickpeas first?

37 Comments

  1. Lis says:

    Yay, thanks for this! We’ll be happy-little-hummus-makers while you’re back home :)

    Reply
    • vegangela says:

      Hi sweetie, thanks for your comment. Glad I was able to get it up in time for you guys. Let me know if you have any questions at all, and of course, let me know how you like it! x

      Reply
  2. Laura says:

    This is such a good tip! I was always wondering what I was doing wrong and why I wouldn’t get the store-bought creamy hummus. Now the secret is out, I will be making this today!

    Reply
    • vegangela says:

      Hi Laura! Thanks for your comment and I’m happy to hear that this tip was a new one for you. It’s certainly changed the hummus in this house! Let me know what you think of my recipe if you make it :)

      Reply
  3. Anna says:

    Thanks for this tip! I must try. Maybe I can stop bying hummus.

    Reply
    • vegangela says:

      Hi Anna – thanks for your comment and let me know if you try it. I just visited your blog – do you make all those sweaters? They’re so lovely! :)

      Reply
  4. Jodi says:

    I never knew this little trick! But it sure makes sense why my hummus never comes out completely smooth. I don’t know why, but sometimes I like it not so smooth – makes it feel more homemade and gives it more texture. I will definitely be trying this though! Thanks for the tip!

    Reply
    • vegangela says:

      Hi Jodi – You’re right, the roughness doesn’t really bother me either, but I like to serve it smooth when I have guests over. Thanks for your comments :)

      Reply
  5. How funny, I just finished making hummus! I wish I had seen this first, I would have removed the skins :) I noticed that you don’t use tahini . . . I don’t think I’ve ever seen or made hummus without it–is there is big difference?

    Reply
    • vegangela says:

      Hi! Thanks for your comment. I totally forgot tahini! I’m adding it right now. I’ve made hummus many times without it, but I don’t think it would technically be called hummus then… more like chickpea dip. Thanks again for catching that!

      Reply
  6. YUM! Yes, I do make my own hummus, but no, I’ve never peeled the chick peas…I’m dying to get home today and try this…looks super yummy!! Thanks for sharing that tip!!

    Reply
    • vegangela says:

      Hi Jen – Thanks for your comment, let me know what you think of the peeled-chickpeas-hummus :)

      Reply
  7. Lexie says:

    Ooh, I’ll have to try peeling the chickpeas. I also like some ground coriander seeds in with mine.

    P.S. Angela, you appeared in my dream last night! It was bizzare.

    Reply
    • vegangela says:

      Hi Lexie! Oh my, I hope it was a good dream! I love ground coriander – thanks for the tip!

      Reply
  8. Aubribanana says:

    I have found that if you add the chickpeas to your blender while still hot(or reheated in the microwave) with some of the cooking water, they turn out very smooth and creamy without having to peel!

    Reply
    • vegangela says:

      Hi Aubribanana – That’s a great tip! I’ll definitely try that next time I make hummus. Thanks so much!

      Reply
  9. What kind of food processor do you use? Yours looks like a good one!

    Reply
    • vegangela says:

      I own two immersion blender/chopper units. You can use the top part with the chopper (food processor, shown) or with the stick immersion blender. They’re so handy! One is a Breville and the one above is actually from Sunbeam.

      Reply
  10. Fadi says:

    Awesome recipe. I doubled the garlic, lemon juice, and water to get it exactly the way I like it. Annabelle thought it was great too.

    Reply
    • vegangela says:

      Hey Fadi! I’m so glad that you guys liked it so much! Thanks so much for trying it and taking the time to let me know that you did. Hope you guys are all doing well! :)

      Reply
  11. Jen says:

    Thanks for this recipe and the tip about removing the chickpea skins.
    I made a double batch last night and it was oh so creamy. I also roasted the garlic which changed the flavour… yummo!!! It was so good that I couldnt resist having the leftovers on toast for breaky this morning. :-)

    Reply
    • vegangela says:

      Roasted garlic rules! Thanks for stopping by and taking the time to comment :)

      Reply
  12. Selina says:

    I made this tonight as a quick fix for the fiance! It was so good, i ate most of it, but it was a winner for him too! I like my humous spicy-so i did add a load of cayenne pepper, but the recipe was just as delicious without.

    Thank you!

    :-))

    Reply
    • vegangela says:

      You’re so welcome, glad you guys both liked it :)

      Reply
  13. Little bro says:

    Hey sis. I’m making this again tonight. :)

    Reply
    • vegangela says:

      Yay! Glad you like it so much :)

      Reply
  14. abha says:

    Dear thanks for the recipe. Could you pl. tell how to use dry chick peas in recipe.

    Reply
  15. Ashley B. says:

    You don’t have to peel every chick pea! Use backing soda instead!

    http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/

    enjoy!

    Reply
    • Thanks Ashley but that recipe says to peel the chickpeas whether you use dry or canned… Unless I’m missing something?

      Reply
  16. Tami says:

    I have been wanting to make hummus for years and finally did yesterday. I pretty much followed your recipe exactly and it was just what I was looking for. I soaked and cooked 1 cup of dry beans which when done was 2 cups. Thanks! I will make this many, many times!

    Reply
    • Yay for making your own hummus! And good for you for using dry beans :)

      Reply
  17. Tami says:

    forgot to add…..I did take the time to peel each bean and it was super creamy just like store bought.

    Reply
    • So worth it, isn’t it? Another trick I’ve learned recently is to cook the canned beans in some water for about 15 minutes. That really softens them up :)

      Reply
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