The Best and Smoothest Hummus



Yup, this is the best hummus I’ve ever made, or had. The secret? Peel the chickpea skins. I can’t say that I enjoyed the what-seemed-like-an-eternity peeling process but once I tasted the hummus, I knew I would be making it over and over again. Maybe I will make it a “family bonding experience” next time and get everyone to help out. Enjoy the healthy hummus!

The Best and Smoothest Hummus


  • 1 30-ounce can chickpeas, drained but juice kept and set aside in a bowl, skins peeled
  • 1 cup tahini paste
  • 4 tbsp of fresh lemon juice
  • 3 cloves of garlic
  • 1 1/2 tsp of sea salt
  • EVOO, for drizzling


  1. Peel skins off of the chickpeas. Squeeze the chickpea upward between your thumb and finger and the chickpea should pop right out of the skin. Toss the peeled chickpeas in a separate bowl and skins in another.
  2. In a large food processor, process the peeled chickpeas for 1 minute.
  3. Add tahini, lemon juice, salt and garlic. Process and leave on to blend. Drizzle in chickpea juice, one tablespoon at a time, until you put in 8 tablespoons of juice. The hummus should be very smooth. If not, drizzle in some more juice.
  4. Drizzle a little EVOO on the hummus, and serve hummus with toasted pita or raw vegetables.

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