My obsession with chickpeas is no secret. And while they’re great in biscuits, salads, and gooey desserts, the most popular way to eat chickpeas is definitely in hummus form. A few months ago I made my first batch of hummus and was completely hooked.
I’d never been impressed with homemade hummus. Store-bought hummus had a great flavor and creamy texture, but it seemed all the homemade hummuses lacked one or the other. All of the ones I tried were either gritty, grainy, or just tasted…weird. I was determined to make mine even tastier and creamier than the stuff from the store. And guess what? I did.
It’s so easy when you know the secrets. Maybe they’re not even secrets, maybe these are the basic rules that you all learned in Hummus-Making 101, but they’ve changed my life. Hummus used to be a rare treat because I couldn’t rationalize paying $4 for an 8 ounce container that I would undoubtedly devour in one sitting. Now I pay a dollar for a pound of dry chickpeas that will yield enough for an entire week of hummus gluttony. These days, my fridge is rarely without it.
I’m not giving you an exact recipe, because everybody likes their hummus a little different. For example, I despise tahini (which is normally one of the main ingredients) and leave it out entirely. I’ve made it with and without, and the hubs and I both enjoy it much better without tahini. I usually use limes rather than lemons because I’ve always got them on hand, and I don’t think it really makes a difference in the flavor. I go heavy on the garlic, but I realize we’re not all garlic lovers. My dad sometimes adds liquid smoke, but I think it tastes fake and nasty. See? It just depends what you like.
I’ve also found it to be nearly impossible to measure ingredients, because I continually taste and add more of this or that.
World’s Creamiest Hummus
Lemon or lime juice
Flavorful olive oil
Fresh garlic cloves
Salt (I like sea salt)
Paprika (optional – I love it!)
That takes care of the flavor, but what we really need to focus on is texture. To me, the texture makes or breaks it; good hummus needs to be super smooth and creamy. So listen up, the secrets are about to be revealed!
1. Put hot, drained chickpeas, fresh lime juice, pressed garlic, salt, and olive oil in the food processor.