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Chickpeas… they are funky little things aren’t they? They are nutty (to me they taste a lot like peanut butter), packed with protein and it seems, the latest rage. Now these quirky little funkmeisters can be pretty diverse. They are a staple on every salad bar (trust me, try it.. they are awesome!!), they can be turned into a sweet/smokey/salty snack (seriously, you need to try this either smokey or cinnamon/sugar!), they can be ground and made into burgers (OMG they are insanely good with black beans!) and I think the most common use.. Hummus.
Growing up almost every party had a bowl of chips and onion dip. As I got older and Chi Chi’s restaurants came to town the rage when to chips and salsa. Now the rage is hummus with chips/veggies/whatever… Now this isn’t a “new” thing. It’s been around for centuries in other cultures.
And just like dips and salsa, you can get Hummus in 900 bajillion flavors and varieties. I really don’t have a favorite. What flavor I make depends on what I want to use with it. Next time you make a turkey burger; instead of reaching for ketchup or mayo, try a slice of avocado, smoked cheddar and hummus! Those flavors marry so well together.
Wow… I so have a craving for that turkey burger now. Hmmm… to go to the store or not now. …thinking
Anyway, I was making one of my favorite healthy snacks this morning but was out of hummus. Now I refuse to by hummus in the store. It’s ridiculous expensive for a small container. And for those that know me, I’m frugal. If I can make it from scratch, I will. 99.9% of the time, it’s a bajillion times better anyway! Plus, I can control what I want in it.
This comes together in no time. The longest part is shelling the chick peas.
I’m going to let you on a little secret here but don’t share, k? It’ll be just between us. Lean in closer, I’m gonna whisper it…
The secret to getting super creamy hummus is to remove the shell.
Really. That’s the secret.
Yes it sounds simple but these little suckers are a pain the butt to shell. They are easy to do but as I was shelling them you would have thought I was playing marbles as those little suckers were flinging all over the place. The best way I found was to put them between a few paper towels and lightly rub them around. Don’t squish them. Applying this type of movement usually removes them. Just double check for any stragglers.
PrintHummina hummina hummina Hummus!
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Ingredients
- 3 tablespoons lemon juice
- 1/4 cup water
- 6 tablespoon tahini
- 2 tablespoon olive oil, plus extra for drizzling
- 1 can chickpeas, drained and rinsed WITH THE SKINS removed
- 1–2 teaspoon minced garlic
- 1/2 teaspoon salt (I prefer kosher)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Parsley for garnish
Instructions
- Add the water, lemon juice and tahini to a food processor/blender.
- Blend on high until the tahini becomes fluffy and light in color.
- Add in the garlic, salt, paprika and cumin.
- Blend until pureed.
- With the machine running add in the oil and process until incorporated.
- While running add the shelled chickpeas a little at a time. If it seems too thick add a little bit more water.
- Cover and chill for about 30 minutes.
Hi, I have a question about the garlic. I used one clove and the garlic is so overpowering and sharp, that my garlic loving roomie couldn’t stand it. Any idea how to tone it down once made, and how to not let it get so overpowering? Thanks so much!
Hey Julie!
I just realized I made a typo in my recipe. I put 1-2 Tbl of garlic minced when it should be 1-2 tsp. That’s enough garlic to ward off all vampires from here to Translyvania! So 1 clove of garlic is about 2 tsp though it can go up to 1 Tbl depending on the size of the clove. The only way you can tone this down is by making another batch without the garlic. Then once that is done just blend the two batches together.
Best Kitchen Wishes!
Thanks! Yes, the one garlic clove I used was huuuge lol. I will definitely remember this information and make a new batch, sans garlic, and mix together…great idea, thanks!
How do you she’ll the canned beans? I guess I would have thought they would have been shelled. Thanked
★★★★★
Hi Joni!
Actually no, in the can they still have that outer shell on them. It’s that clear “casing” that encloses them. The best way I found was to put them between a few paper towels and lightly rub them around. Don’t squish them. Applying this type of movement usually removes them.
Best Kitchen Wishes!
★★★★★
Researchers have recently determined that many of the antioxidants present in garbanzo beans are especially concentrated in the outer seed coat that gives the beans their distinctive color.
That statement is on the whfoods dot com website (as in the ‘worlds’ ‘healthiest’ ‘foods’. I don’t mind a little less smooth in exchange for the antioxidants.
Tammy,
Huh! Learn something new every day! Thanks for the info!
Best Kitchen Wishes!
★★★★★
How much of the dried beans would equal the canned. I have a bag of dry chick peas in my cabinet that I need to use up.
Hi Jennifer and Merry Christmas!
1 cup of dried beans will yield 3 cups of cooked beans. Typically 1 can equals about 2-3 cups of beans.
Best Kitchen Wishes!
★★★★★
I made this last night and OMG it’s the BEST hummus I’ve ever had! Better than any storebought or stuff you get at restaurants! The trick is totally removing the shells to get it super smooth and creamy!
Thank you thank you thank you!
I wish I could give this a million stars as it’s that amazing!
You rock Kitchen Whisperer!
★★★★★
*Grinning from ear to ear* Thanks a bunch Elizabeth! Keep your eye out for new Hummus recipes coming up!
Best Kitchen Wishes!