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The Best and Smoothest Hummus

by:
April 24, 2014
5
2 Ratings
  • Serves 4-6
Author Notes

The secret to the best hummus? Peel the chickpea skins! Yes, you may have heard this before, but have you tried it? —Jessica Chang

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Ingredients
  • 1 30oz can chickpeas, drained with juice reserved, rinsed and skins peeled
  • 1 cup tahini paste
  • 4 tablespoons fresh lemon juice
  • 3 cloves of garlic
  • 1.5 teaspoons sea salt
  • 1 tablespoon extra virgin olive oil
Directions
  1. Peel skins off of the chickpeas. Squeeze the chickpea upward between your thumb and finger and the chickpea should pop right out of the skin. Toss the peeled chickpeas in a separate bowl and skins in another.
  2. In a large food processor, process the peeled chickpeas for 1 minute.
  3. Add tahini, lemon juice, salt and garlic. Process and leave on to blend. Drizzle in chickpea juice, one tablespoon at a time, until you put in 8 tablespoons of juice. The hummus should be very smooth. If not, drizzle in some more juice.
  4. Drizzle a little EVOO on the hummus, and serve hummus with toasted pita or raw vegetables.
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1 Review

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Debbi July 8, 2023
Just made this for the first time. So many recipes require cooking dried chickpeas which I agree elevates the flavor, but sometimes a super quick preparation is in order. I concur that the trick to super smooth hummus is removing the skins from the chickpeas. I place the drained chickpeas on paper towels and rub with my hands flat on the chickpeas. Skins come off more quickly this way I believe, than doing so individually. Minor changes I made to get the consistency we like was to add a few more tablespoons of the reserved chickpea juice as well as adding about two tablespoons of olive oil at the end while processor was running to emulsify. Also added some freshly ground pepper and a bit of cayenne pepper. I will definitely make again.