How to Make Ultra Smooth Homemade Hummus…or The Hummus Dreams Are Made Of

How To Make Ultra Smooth, Creamy Hummus |

Alright everybody. Take a deep breath.

Here’s the long, drawn out, overly dramatic story about how I finally discovered the perfect, ultimate, ultra creamy homemade hummus. (Hey, I just want you all to be prepared for what’s coming).

Many many moons ago, I decided it was time for me to start making my own hummus. The Mr. and I go through a tub of hummus every week, and I was trying to see if there was a more budget friendly way to fuel our addiction.

Plus, I thought, it’s just some beans and tahini. How hard could it really be?

So I did what any good 21st century American does and googled the recipe. I picked one of the first ones I looked at and went to work.

It was easy alright. Just dump the beans and tahini in the blender with some salt and olive oil and voila!…homemade hummus.

How To Make Ultra Smooth, Creamy Hummus |

The problem was, it wasn’t very good hummus.

The texture was grainy, it was too thick, and it didn’t have a lot of flavor. It tasted like I just mashed up a bunch of garbanzo beans and called it a day. (Which is, in fact, basically what I did…shocking that it lacked flavor, huh?)

Anyway, that first experience kind of ruined me to homemade hummus. I swore I would never waste my time on that again. And for years, YEARS now, I haven’t. My carrot sticks and pita chips have been perfectly content with their creamy, store bought Sabra hummus.

But then.

When you read a lot of food blogs there’s always a “but then.”

But then I started seeing homemade hummus everywhere on my favorite food blogs. They told me there was a secret. One simple step that separated smashed bean hummus from the silky smooth hummus of my dreams.

How To Make Ultra Smooth, Creamy Hummus |

That step was skinning the beans.

That’s right. These crazy people wanted me to take the weird, freaky looking skin skeleton off of each and every one of those garbanzo beans before putting them in the blender.

Ummmmm, no thanks!, I said. I’ve got way better things to do than sit around and pop skins off of beans.

But then.

I read Smitten Kitchen’s post, “Ethereally Smooth Hummus,” and I finally broke. Her description was so luscious, her pictures so perfect, I could no longer resist. I wanted, no needed, that hummus in my life.

So I did it. I skinned the beans. And yes, it was somewhat tedious and awkward. Yes, it took me a total of 20 minutes just to do that one step. (It takes Deb only 9. Turns out I’m a pretty darned SLOW bean skinner. I’m hoping practice will improve my speed and soon I’ll have mad bean skinning skillzz.)

How To Make Ultra Smooth, Creamy Hummus |

Thankfully, skinning beans takes very little brain power, so you could use this time to multitask with all sorts of other important things like:

Better yet,  get someone else to skin the beans for you! I mean, don’t people have kids just so they don’t have to do jobs like this??

Whatever way you choose to get the job done, just do it. It’s worth every last minute you’ll spend.

Because once all the creepy exo skeletons are thrown away, you’re only minutes from THE BEST HUMMUS EVER.

How to Make Ultra Smooth Creamy Hummus |

No joke, guys. I cannot express to you how creamy, smooth, lovely, dreamy, and utterly divine this stuff is. It’s rich and luxurious with the perfect balance of lemon and garlic.

Since I don’t have a food processor, I used my blender to whip this up. It worked just fine, and I promise you, I’ve never worked harder to get every last drop out of my blender. If I could have reached, I might have attempted to lick the blades.

It’s that good.

How to Make Ultra Smooth Homemade Hummus...or The Hummus Dreams Are Made Of)
Prep time
Total time
Serves: 4
  • 1 15 ounce can chickpeas
  • ½ cup tahini paste
  • Juice of ½ a lemon
  • 2 small cloves garlic, roughly chopped
  • ¾ teaspoon salt, or more to taste
  • Reserved chickpea water from the can
  • Olive oil, parsley, paprika for serving
  1. Drain the chickpeas, reserving the juice in a small cup.
  2. Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.
  3. Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.
  4. Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
  5. Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. I usually use nearly all of the reserved water.
  6. I like to chill the hummus for an hour or so. To serve, top with olive oil, parsley, and sprinkle with paprika.

 Recipe adapted from Smitten Kitchen
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