Creamy Hummus made at home is so much better and cheaper than what you can buy in the store. A slight time commitment on your part is shorter than driving to the store for a container made who knows how many weeks ago. If you want some awesome hummus to serve at home to either your family or guests, this is definitely an appetizer you can serve with pride.
One thing you must do is to remove the skin from the chickpeas. Yeah, I know; it’s not necessary, but it does come into the play of creating a creamier finished product. I do prefer to use the GOYA brand of chickpeas. For canned versions, Cooks Illustrated rates them the best brand. Empty the can into a strainer, drain and rinse well. Next, pinch the skins off. A gentle squeeze between your thumb and forefinger is all the effort it takes. Once you have successfully removed the skins, place them in the food processor,
Place the remainder of the ingredients in the food processor except for the cold water. Blend for about a minute at high speed. Scrape the sides down, add the cold water. Continue to blend for anther 2 minutes at high speed.
Creamy Hummus
Ingredients
- 1 15.5 oz. can Chickpeas, drained, rinsed and peeled
- 2 T freshly squeezed lemon juice
- 2 T Tahini- mix thoroughly before measuring out
- 1 1/2 t cumin
- 1 1/2 t smoked paprika
- 1/2 t sea salt
- 4 1/2 t extra virgin olive oil
- 1/4 t garlic, finely minced or pressed
- 1-2 T cold water
Instructions
- Drain then rinse the canned chick peas
- With your thumb and forefingers, gently peel the skin. The effort will make your hummus so much creamier. Place peeled chick peas in the food processor.
- Add he remaining ingredients, except the water, and blend for about 1 minute on HIGH speed.
- Add the cold water and blend for an additional 2 minutes, scraping after each minute, until desired texture is reached.
- Place in a serving container or refrigerate until needed.
- This is great with torn pita bread, chips, pretzels or vegetables of your choice! Use it as a sandwich spread too! Enjoy!
