The word hummus is an Arabic word meaning “chickpea.” Hummus is a Levantine Arab dip or spread that is made from chickpeas (also known as garbanzo beans) that have been cooked and mashed, then blended with tahini (a paste made from sesame seeds), olive oil, lemon juice, garlic and salt.
If you love super smooth hummus, it’s worth taking the time to pinch the skins from each chickpea. This is a time-consuming endeavor, no question; but hummus made with these denuded chickpeas is smooth as silk. All thanks to LACHI Beans Peeler that can now be used to reduce peeling effort and processing time.
What You Need
- 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas).
- 3 tablespoons extra-virgin olive oil.
- 3 tablespoons tahini.
- 1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste.
- 1 small clove of garlic, roughly chopped.
- 1 teaspoon salt.
- 1/2 teaspoon finely ground black pepper.
To serve: pita wedges, pita chips, raw sliced vegetables
- Peel the chickpeas with LACHI Beans Peeler. This will make your hummus smoother.
- Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
- Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
- Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make the hummus creamier.
- Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.