This hummus is creamy, super smooth, and oh so good. Homemade hummus is so much better, nothing compares to the taste and quality of homemade and it’s ready in just 15 minutes!
Hummus is one of my favorite dips, if not my favorite by far, to make at home. They’re super easy to make and this hummus is really smooth and the most delicious hummus I make which is why I call it the best ever hummus. Because it is in my book. This hummus is a bit different than I normally make my it, especially if I’m in a hurry, but I really think that if you take this extra step, it’s really worth it.
The extra step is that I cook the canned chickpeas first in their liquid for about 5 to 10 minutes until most of the liquid cooks off, but this way the chickpeas soften and you end up with a nice and smooth hummus. If you wanted even smoother, you could even go as far as removing the skin off the chickpeas, which should be pretty easy to do once the chickpeas have cooked, and this will definitely earn you the most ethereally hummus ever.
However, if you decide you couldn’t be bothered or if you prefer the extra texture that the skin provides in a hummus, then don’t worry about the skin. But if you’re ever curious, try and see what happens. I personally like it either way.
The point though, is that hummus is really best when homemade, even though I’ll be the first to admit, that I’ve had lazy days where I’ve bought my share of hummus at the grocery store, and that’s ok. Because I know what homemade hummus tastes like and how easy it really is to make it yourself, so when I really want good quality, amazing taste and fresh and I know everything that goes into it, I know I can make it myself. And so can you.
I’ve served this with my awesome naan, and I also made some easy roasted chickpeas, you can find instructions for them in the recipe notes. The roasted chickpeas are so worth the extra effort, plus you can eat the leftovers as a snack. I hope you give this hummus a try and would love to hear from you if you try it by making it with the skin on chickpeas or skin off and which you like best.
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This hummus is creamy, super smooth, and oh so good. Homemade hummus is so much better, nothing compares to the taste and quality of homemade and it's ready in just 15 minutes!
Add the chickpeas with liquid to a small saucepan and cook over medium heat for about 5 to 10 minutes, or until most of the liquid has cooked off. Let the chickpeas cool for about 5 minutes.
Add the chickpeas and the rest of the ingredients, minus the water, to a food processor and pulse until smooth. Add water if the hummus is too thick up to 1/2 cup or until the desired consistency is achieved.
Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with parsley and roasted chickpeas.
Tahini paste is a condiment made from toasted sesame seeds and oil. It's a stable in Middle Eastern and Mediterranean cooking.
To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.