I’m a huge fan of finding the perfect hummus. Bad hummus tastes like paste from the first grade (Ask me how I know).
But good hummus- yum. Good hummus can send your taste buds into a flavorful frenzy. But with so few ingredients needed how could you go wrong? I did some homework… I’ve seen recipes that leave out the tahini– I’ve tried it both ways…it matters.
To make the best hummus- the ingredients matter, as does the blending process. But the biggest secret to heavenly hummus is the shelling of the chickpeas. There is a translucent skin on a chickpea, removing it makes that sexy, silky hummus.
It’s worth it. It add on 15 minutes to the process but it’s not like you have to grow the chickpeas, dry them, cook them and then can them. I call that a win.
- 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid) beans should be cooked
- 1-2 cloves garlic, crushed
- Juice from 2 lemons
- 1 tablespoon tahini, (optional, but if you do not use, increase yogurt by 1 TBSPt- but we’ve discussed this- please use it- you’ll thank me)
- 1/2 cup plain yogurt or soy yogurt
- 1 tsp salt
- lemon zest
- 1/4 tsp cumin
- In a food processor (or blender) combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
- If your hummus is too thick, add a little bit of the liquid from the chickpeas – about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.