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Classic Hummus

January 6, 2021 | By Jeremy Scheck | 7 Comments

I’ve been making hummus for years, but never found an exact method I was pleased with. Should I cook my own chickpeas? Just use a can? One awesome tip I learned from TikTok (the account was Feel Good Foodie) was to use a couple ice cubes in the food processor or blender. It really gives the best texture!

Classic Hummus

Ingredients

  • One 15-Ounce can chickpeas
  • 2-4 tablespoons fresh lemon juice
  • 2-3 tablespoons tahini
  • 3 cloves of garlic (if large, use 2)
  • Kosher salt
  • A pinch of cumin (optional)
  • 3-4 ice cubes
  • Olive oil, paprika, and parsley for serving (optional)

Instructions

  1. Separate the thin outer skins from the chickpeas. It's okay if you miss a few, but the texture will be much better if you remove this. It'll take a good 5 minutes to get every single one. A good tip is to add each peeled chickpea to the blender or food processor AS you peel them, so the peeled and unpeeled ones don't mix.
  2. Process/blend the chickpeas alone first, until they are grounded to the texture of coarse coffee grinds (it doesn't have to be SO exact though). Scrape down the sides if needed with a spatula.
  3. Add in the lemon juice, tahini, garlic, salt, cumin, and ice. You can always start with the lower end of the spectrum, THEN taste and see what it needs.
  4. Process again for a couple minutes, until your hummus is very smooth. (Make sure sure to taste for salt/lemon - it can make all the difference!)
  5. Spread onto a plate and serve as desired!
7 Comments
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Comments

  1. came out a little strong in terms of garlic (i think the cloves i used were bigger than average) and tahini but it seemed to balance out pretty well when I was actually eating with pitas and veggies! Overall easy and tasty! Next time I’ll probably do a little less than 3 tbs of tahini.

  2. This is a really good hummus recipe. I went with the full 4 tbsp lemon juice and 2 tbsp tahini and felt like it was just right. I added the pinch of cumin and did around 1 tsp table salt. I’ve never seen the chickpea skin method before (nor adding ice!) but both worked. I drizzled a little olive oil on top. I would recommend doubling the recipe if you want around the amount that would be in a store-bought hummus container. And because hummus is so good!

  3. This is now one of my fav hummus recipes! It is a little more time consuming compared to other recipes because of the peeling of chickpeas. The recipe only makes enough for one to two people (or maybe I just eat too much hummus), so I only make it when I have the time. I did try doubling the recipe and only peeling half the chickpeas and the texture is almost the same; that way I had more hummus left over.

  4. this recipe was great, i really liked the addition of cumin in particular! this was my first time making hummus and my family and i loved it, so i’ll definitely be making this again soon!

  5. This was great! So fresh and so easy. Although peeling all the chickpeas definitely took me more than 5 minutes. I didn’t have tahini on hand so I subbed that with a scoop of Greek yogurt and a couple drops of sesame oil and it worked out perfectly. I loved how light and lemony this hummus was. Will definitely make this again!!

  6. this hummus is so delicious, creamy, and easy to make! (other than peeling the chickpeas, but it gets easier to peel them after practicing for a while lol) and peeling the chickpeas is worth it!!! the hummus is also so customizable which i loved, i added more lemon and a lot more salt. definitely going to make this again 🙂

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