Hummus is so important for snacking, but tubs of flavored hummus can get pricey and, if you’re not looking closely, can be heavy on fat and sugar contents. I know how tempting swirls of roasted red pepper or roasted garlic can be, but when you can make your own, why do we need store-bought? Plus, this recipe will cost a fraction of the deli tub once you purchase the magical addition your pantry never knew it needed: Tahini.
Tahini is a paste made of ground sesame seeds, and is similar to a sugarless peanut butter of sorts. It’s incredible in salad dressings, swirled into baked goods, and the essential ingredient in hummus. It’s getting easier to find, if your grocery store has an ‘International’ section, that is likely where it will be. I like the Roland brand because it has a screw top and is easy to shake up when it naturally separates in the fridge.
Deb Pearlman of Smitten Kitchen is essentially an incredible human who is the food blogger, if there ever has to be one that represents the collective. Her technique, borrowed from Yotam Ottolenghi, instructs that you peel the skins from the chickpeas. It takes an annoying 10-15 minutes to complete, but it makes for the most incredibly smooth hummus ever. She also suggests that you boil chickpeas from dried beans, but who has time for that?
Chickpea technique credited to Smitten Kitchen via Yotam Ottolenghi
- 1-15 ounce can chickpeas, drained
- 1/4 cup tahini paste
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 teaspoons salt
- 1/4 cup olive oil, plus more for garnish
- Pita bread or chips, to serve
- Peel skins away from chickpeas by rolling the pea between your fingers, discarding the skin. This might take a few minutes to complete, but it is super important to get incredibly smooth hummus!
- In a food processor, combined skinned chickpeas, tahini, lemon juice, garlic, and salt. Blend for 1 minute, or until as smooth as possible.
- Slowly drizzle olive oil while the blade is still running and blend for another 5 minutes. If your hummus isn't getting any smoother, gradually add more olive oil or water, if desired.
- Taste and season to your preferences! If you like a zippier hummus, add more lemon juice. Yours might need more salt, it's really up to you.
- Spoon hummus into a serving bowl and drizzle with olive oil and salt for presentation. Serve with warm pita or chips. Enjoy!