Tips & Trick

How to Make Homemade Hummus That’s Even Better Than Store-Bought

For the creamiest, smoothest hummus, we add tahini and lemon juice first to our food processor.

Hey there, fellow food lovers! Robert Kline, your resident art and craft enthusiast, here. Now, you might be wondering what an art guy like me is doing talking about hummus. Well, just like a perfectly crafted sculpture, a delicious batch of homemade hummus is a work of art in itself!

Today, I’m sharing my all-time favorite hummus recipe – a family treasure that’s been passed down and perfected over the years. Trust me, once you’ve tasted the creamy, flavorful goodness of homemade hummus, you’ll never go back to the store-bought kind again.

The Secret to Super Smooth Hummus

The key to achieving that irresistible, silky-smooth texture lies in the blending order. It’s a game-changer!

The Tahini-Lemon Juice Tango

Before you even think about adding those chickpeas, here’s the magic trick:

  1. Combine tahini and fresh lemon juice in your food processor.
  2. Blend for a good minute or two. You’ll see the mixture transform into a lighter, thicker paste.

For the creamiest, smoothest hummus, we add tahini and lemon juice first to our food processor.For the creamiest, smoothest hummus, we add tahini and lemon juice first to our food processor.
Combining tahini and lemon juice first is the secret to creamy hummus.

Making hummus - Here's what the lemon and tahini looks like after a minute of processing.Making hummus – Here's what the lemon and tahini looks like after a minute of processing.
The tahini and lemon juice become light and fluffy after processing for a minute.

This crucial step “creams” the tahini, ensuring a luxuriously smooth hummus experience.

The Chickpea Transformation

Now it’s time to introduce the stars of the show – the chickpeas.

  1. Add your chickpeas (canned or cooked from scratch) in batches, processing each batch for a minute before adding the next.
  2. Let the food processor work its magic until the mixture is thick and almost smooth.
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The Final Flourish

  1. Now, for the final touch: with the food processor still running, slowly drizzle in a few tablespoons of ice-cold water (or aquafaba, the liquid from the chickpea can).
  2. Watch in amazement as your hummus transforms into a light, fluffy cloud of deliciousness!

What our extra smooth hummus looks like after processing all the ingredients.What our extra smooth hummus looks like after processing all the ingredients.
Perfectly smooth and creamy hummus, ready to enjoy.

The Great Chickpea Peel Debate

Peeling those chickpeas? It’s a matter of personal preference. While peeled chickpeas yield a slightly smoother texture, the difference is subtle.

A photo showing the comparison of hummus made with peeled chickpeas and hummus made with skin-on chickpeas.A photo showing the comparison of hummus made with peeled chickpeas and hummus made with skin-on chickpeas.
Hummus made with peeled chickpeas (left) vs. unpeeled chickpeas (right).

If you’re short on time, skip the peeling. Your hummus will still be incredibly delicious!

From Simple Spread to Culinary Masterpiece

Hummus is incredibly versatile! Here are some serving ideas to get your creative juices flowing:

  • Dips: Pair your hummus with warm pita bread, fresh veggies, or crispy falafel.
  • Spreads: Elevate your sandwiches and wraps with a generous dollop of hummus.
  • Fillings: Get creative with lettuce wraps or create delicious hummus cups.

The Homemade Touch

Just like a handmade gift, homemade hummus carries a special touch. You control the ingredients, the texture, and the flavor. It’s a labor of love that’s sure to impress your friends and family.

So why settle for store-bought when you can create your own hummus masterpiece? It’s easier than you think, and the results are simply divine.

Head over to Robert Kline Art for more creative inspiration, DIY projects, and delicious recipes. Let’s make something beautiful together!

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