After posting my Lamb Shawarma recipe I realized that I have not 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? Besides been very creamy it is rich with flavor.
What makes it creamy is peeling the chickpeas. Yes, you need to spend the 10 minutes it will take to peel to the chickpeas. I admit that there are times when I have tossed the chickpeas in the food processor with the skins on because I was lazy or as Lenny likes to say “I didn’t give a shit” and every time I am disappointed with the first lumpy bite. Take the time and peel the chickpeas.
The other thing that makes this homemade hummus recipe special is the addition of za’atar. We had some creamy hummus at a spot in London last year and it was so good that I asked what the secret was? The answer, to peel the chickpeas and add. some za’atar.
Otherwise, this recipe is straightforward and super easy to make. I have a batch of this hummus in the fridge almost 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.
- Peel the chickpeas – it makes a huge difference between lumpy and smooth hummus.
- Use freshly peeled garlic not the garlic in a jar as the flavor of masked with preservatives.
- Let the hummus sit for an hour before serving to allow the flavors to blend together.
- I find that when I use canned chickpeas even though I rinse them very well, I do not need to season the hummus with a lot of salt. If I used dried chickpeas that I have precooked and not seasoned with salt, then I do need to season a bit more with kosher salt but only to taste.
- Food Processor
What to Serve with Hummus
- Warmed Pita Bread
- Spiced Pita Chips
- Vegetables such as: cauliflower, broccoli, carrot sticks, fennel slices or snap peas
Recipe: Homemade Hummus
- 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.
- 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.