I don’t know about you but store-bought hummus just isn’t cutting it for me anymore. Too many of them have unnatural ingredients that I wouldn’t use in my own cooking. And because they’ve been packaged, they never quite pack the flavor I’m looking for.
So I set out to make my own hummus. I’ll admit, I was a little intimidated at first. I didn’t know a thing about how to make homemade hummus and had never really eaten very much of it either!
Regardless, I was determined.
I wanted to do this for my husband because he loves to use it as a dip for carrots and chips, and to slather it on his wraps and sandwiches. So I wanted to come up with a healthy hummus recipe that wowed his tastebuds.
The end result? Well, I don’t want to toot my own horn or anything but he says this is “the best hummus” he’s ever tasted. I even shared it with a couple people at work who said the curry was a pleasant surprise for a hummus flavor.
Don’t worry, this recipe is not at all spicy. If you know me at all, you know I’m a big wimp when it comes to spicy foods. So I used very minimal curry in this hummus recipe, just to add flavor. If you want a little more kick, go ahead and add as much curry as you like!
Another place in this recipe where you might want to adjust is with the olive oil. We try to keep our oil intake to a minimum so I wanted a hummus recipe with very little oil. This recipe only uses 2 tablespoons. If you want more, feel free to add it in with the mixture or drizzle it on top.
One thing I learned while creating this recipe is the importance of peeling the skins off your chickpeas or garbanzo beans (oh…and those are literally the same thing so I’ll just refer to them as chickpeas).
You might have a confused look on your face right now… Yes, chickpeas do have skins. And when they’re included in your hummus, they make it grainy and dilute the flavor. So I highly recommend taking a few minutes to get them outta there!
I’ve seen methods online of soaking or boiling your chickpeas in water with baking soda to remove the skins but I don’t like the idea of adding baking soda when I’m trying to keep this recipe as clean and natural as possible.
So my method for peeling chickpeas is to put on your favorite YouTube video and start peeling. It’s going to take some time so have patience. It can actually be quite therapeutic. Peeling chickpeas is not hard. Just grab one between your thumb and index finger and pinch lightly. The chickpea will slip right out. This can also be a fun way to get the kids involved!
I took my time while peeling and it took me about 15 minutes to do 1 can. So if you’re in a rush you can probably do it in 5. Not too bad.
Ok! Are you ready to make some hummus? Let’s get into it…
Prep time: 10 – 25 minutes
Yields: 1½ cups
- 1 – 15.5 ounce can chickpeas/garbanzo beans
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon curry powder
- Thoroughly rinse chickpeas then peel them using the pinching method mentioned above.
- Place all ingredients in a high-power blender and blend until smooth, scraping the sides as needed.
Refrigerate before serving.
Top with more curry and/or olive oil for gorgeous presentation.
What’s your favorite way to eat hummus? Share in the comments!