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!
- 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)
- 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.
- 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.
- 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.
- 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!)
- Spread onto a plate and serve as desired!
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.