After posting my Lamb Shawarma recipe I realized that I have never shared my go-to everyday homemade hummus recipe. While I have a few different hummus recipes on Chez Us, this is the one that I fall back on more often than not. It is great for using with the shawarma recipe as well as my loaded hummus bowls.
What makes this hummus recipe different from other recipes? It is super creamy and rich. What makes it creamy is peeling the chickpeas. Yes, you need to spend the 10 minutes it will take to peel to cups of chickpeas to make this hummus. I admit that there are times where I have tossed chickpeas in the food processor with the skins on but I was lazy and disappointed with the first lumpy bite. Trust me, take the time and peel the chickpeas.
The other thing that makes this homemade hummus recipe special is the za’atar. We had some creamy hummus at a spot in London last year and it was so good that I had to ask what made it special. The answer, peel the chickpeas and some za’atar.
Otherwise, the recipe is completely straightforward and super easy to make. I have a batch of this hummus in the fridge every week as it is great for quick lunches or snacks. Sometimes I serve it with pitas or raw vegetables. I even will smear it on bread for a sandwich. To be completely honest, I have been known to eat it by the spoonful.
Another tip, I find that when I use canned chickpeas even though I rinse them very well, I do not need to season with kosher salt. If I used dried chickpeas that I have precooked and not seasoned with salt, then I do need to salt the hummus. Only to taste.
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- 2 cups chickpeas
- 1 medium-sized garlic, peeled
- 1/3 cup tahini sauce
- 2 tablespoons fresh lemon juice
- 5 tablespoons water
- 3 tablespoons olive oil
- 1 teaspoon za’atar
- kosher salt to taste
- Drain and rinse the chickpeas very well if using canned. I like to let them sit in the colander about 15 minutes to get rid of any water moisture. The flavor tends to blend better that way.
- Peel the chickpeas – don’t be lazy.
- Place the peeled chickpeas into a food processor, add the garlic and tahini. Pulse a few times, then add the lemon juice and water.
- Pulse until smooth. With the food processor running add the olive oil and continue mixing until very smooth; about 1 minute.
- Add the za’atar and mix for another 30 seconds to 1 minute to make creamy.
- Season with salt if needed.
- Place into a serving bowl.
- Drizzle with some olive oil and a sprinkle of za’atar. I also like to garnish with a few chickpeas.