Silky Hummus
I’m not hummus’ biggest fan, so when I make it for myself, I have to do it up right. Definitely heavy on the garlic and lemon (the best things are), and super creamy from the extra step of peeling the chickpeas, this hummus is to die for. Even for my barely hummus-tolerating self!
Hummus
Ingredients
- 1 28 oz can of garbanzo beans (chickpeas), drained, but save the liquid
- 3 large cloves of garlic
- 1/2 c tahini
- 2 T lemon juice
- 1 T salt
- olive oil + paprika for topping
Instructions
- Drain your garbanzo beans into a strainer, be sure to save the liquid in a measuring cup (gives you roughly 1 1/2 c).
- The worst part, but so worth it, peel the garbanzo beans as you're putting them into your blender. This is what helps to make it super creamy and not grainy!
- Add your tahini, garlic cloves, lemon juice, salt and about 1/2 c of your reserved liquid into the blender. Blend up until smooth, then scrape into your container or bowl.
- Top with a drizzle of olive oil and a sprinkle of paprika!
Notes
Adjust the garlic, lemon, and salt to your taste! I would let it sit for a few hours before making the final call here - this is definitely a recipe that gets better as it sits.
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My mom made this recipe growing up like I now have it, with extra lemon and garlic. It was about the only way I would eat hummus, so while whipping it up for my hubby, I strove to find the perfect balance here. He loves this garlic obsessed girl a lot, but even he asks me to tone down the garlic sometimes. This is perfect, with that extra garlic punch I want, without becoming a garlic dip.
The one step on this recipe I know will annoy some people is so worth it, I promise. Peeling the chickpeas is the longest part of putting this together, but my other complaint with normal hummus is the grainy texture. I had some extra time today, so I decided to test my theory if the chickpea skins actually make a difference or not. It unfortunately did (trust me, I don’t want to peel them either), but if that silky texture is what you’re after, this is the way.
Follow this up with a few hours in the fridge, then drizzling with some good quality olive oil, and your hummus barren heart will be filled just like mine!