Simple, unadulterated, classic creamy, lemony Hummus recipe. Ready in 5 minutes, the secret is simply great quality tahini and chickpeas. Vegan and gluten-free.
Hellloooo!!!! We’re back!! Holiday’s over. Back to cooking “normal” food! Our parents are still here, which means we’re taking complete advantage of my mom and “making” her do some videos with us.
And speaking of our parents… Let me tell you a little story that inspired us to post this recipe today.
The other day, we were out food shopping with my parents. My dad was, as he usually likes to do, browsing the aisles, looking at every shelf and every product. As we get to the refrigerated section, he stops and stares at an entire wall of humus containers. He picks up a roasted red pepper one, looks at it, makes a face, puts it down. Picks up a black bean one, does the same. A couple of minutes later, he looks at me and says: “Why do they call this hummus? This isn’t hummus”. Shakes his head, turns around and walks away.
Most of you probably think he was overreacting, right? Well, not really.
See, when it comes to food (especially food he grew up eating), my dad is a purist. He’s been making humus himself, by hand, since he was a kid. No fancy ingredients. Just chickpeas, tahini, lemon juice, salt and a mortar and pestle. That’s it. Anything other than that, as far as he’s concerned, is not called humus.
So to stay true to our roots, here’s the traditional hummus recipe we grew up with. Unadulterated... minus the mortar and pestle!
Do I Need to Peel Chickpeas Before Making Hummus?
You may have noticed that some chefs and bloggers suggest peeling chickpeas before making hummus. We don't think it is necessary at all, plus who has time for that? I don't have a sous chef helping me in the kitchen, do you? You can make a really creamy and smooth hummus without having to remove the skins of the chickpeas. The secret to the creamiest hummus is simple, just process the chickpeas, tahini, and lemon a couple of minutes longer in the food processor with a little aquafaba (water from the can of chickpeas) or water.
However, if you are inclined to peel or remove the skins of canned chickpeas, this is how you you peel chickpeas:
- Rinse chickpeas
- Pat them dry
- Place chickpeas on a clean kitchen towel and gently rub them
- Most of the skins should come off, but few may remain and you will need to removed them manually one by one. tey have a thin skin that can be easily peeled off. The honest truth?
Other Middle Eastern Food Recipes
- Fattoush Salad
- Watermelon Feta salad
- Tabbouleh (Tabouli) Salad
- Deconstructed Hummus
- Cheese Sambusek
- Semolina borekas
Other Hummus Recipes
- 5-Minute Hummus
- Roasted Beet Hummus
- Chocolate Hummus
- Hummus and Grilled Vegetable Pizza
- Red Pepper and Harissa Hummus
- Chipotle Hummus and Roasted VegetableTacos
- Cauliflower Hummus
- Warm Deconstructed Hummus
- Shawarma Mushroom Hummus Recipe
More Chickpea Recipes You Will Love
- Shawarma Spiced Chickpeas
- Cauliflower Bowl with Harissa Roasted Chickpeas
- Homemade Falafel with Lemony Tahini Sauce
- 20-Minute Shakshuka
- Creamiest Homemade Hummus
- Mashed Butternut Squash with Spiced Chickpeas
- Easy Hummus Recipe with Shawarma Mushrooms
- Shawarma Chickpea Rice Bowl
- Braised Curried Kale with Spiced Chickpeas
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Easy Pasta Salad with Chickpeas
- Fennel and Chickpea Stew
- Moroccan Harira Soup
- The Ultimate Grillable Veggie Burger
- Easy Tomato and Chickpea Salad
- Roasted Beet Hummus
- Chana Masala Over Celeriac Puree
- Cauliflower Chickpea Sheet Pan Dinner
- Wheat Berry and Chickpeas Soup
- Eggplant and Chickpea Curry
- Buddah Bowl
- Watermelon Steak Salad
- Cashew Ricotta Pizza
- Cauliflower Salad with Spiced Chickpeas
- Smashed Chickpea Salad
- Quinoa, Chickpea and Beet Burger
- Roasted Vegetables and Chickpeas with Cheese Croutons
- Food Memories Salad
- Sweet and Savory Moroccan Couscous
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Simple, unadulterated, classic creamy, lemony Hummus recipe. Ready in 5 minutes, the secret if simply to use a great quality Tahini. Vegan and gluten-free
- 1-15oz can of chickpeas (we use Eden Organic)
- ½ cup tahini (sesame paste)
- ⅓ cup lemon
- ¼ tsp salt
- ¼ cup water
- 1 small clove of garlic (optional)
- Combine all the ingredients in a food processor and blend till smooth (for thinner hummus, add a little bit more water)
- Category: Dip
- Method: Raw
- Cuisine: Middle Eastern
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: .7
- Sodium: 64.6
- Fat: 3.9
- Saturated Fat: .5
- Unsaturated Fat: 3.4
- Trans Fat: 0
- Carbohydrates: 5.1
- Fiber: 1.2
- Protein: 2.2
- Cholesterol: 0
Keywords: hummus, how to make hummus, homemade hummus, what is tahini