home cooking

Smooth, Creamy Hummus at Home? Here’s the Secret… shhh!


Hummus is something we eat a great deal, but it always, for me, comes out grainy when I make it at home.  I was talking to a friend recently and they told me their mother takes the skins off the garbanzo beans before they make the hummus.  So, here I am showing you how to take the skins off.

Don’t mind the voice… It’s simple, although it takes a little time.  But oh what a difference it makes!  I also am a complete sucker for really garlicky stuff, so here I use a great deal of garlic, and I grate it into the mix, because that stops the chunks from getting stuck i your teeth.  Now, you can put some Greek yogurt in here, for a bit of tang and to enhance the smoothness, but I think that’s gilding the lily a little bit!  Enjoy!

Simple, Creamy Hummus

  • 1 can of organic garbanzo beans or chick peas, drained, rinsed well and peeled (reserve the liquid)
  • 2 cloves finely minced or grated garlic (must be fresh, nothing out of a can)
  • 3 tablespoons of tahini, or thinned out peanut better
  • juice of a lemon
  • 1 tsp ground cumin (important that it’s either freshly ground or freshly purchased)
  • 1 tsp kosher salt
  • 1 tbsp of good olive oil
  • 2 tbsp Greek yogurt (optional)

After you have skinned the beans (see the video) place all the ingredients up to the olive oil in a food processor.  Pulse until it all starts to form a paste, and then set the processor on high, and add the olive oil in a dribble down the funnel.  Process this for a good 5 – 7 minutes, and it will kind of whip up. Stop once or twice to scrape down the sides of the bowl. If it seems dry or too thick for you, add a few spoons full of the reserved liquid at a time and allow to process.  Once you get the desired consistency, turn it all out into a bowl.