I was on a mission to make my hummus creamier like store bought, and you might be surprised by what I discovered—it wasn't about adding extra ingredients. The secret to achieving that delightful creaminess was in something seemingly simple: removing the skins from the chickpeas. Those little skins, often overlooked, are the reason homemade hummus can lack the velvety smoothness of store-bought versions. Join me as I share my journey of creating the creamiest homemade hummus and keeping it oil-free you've ever tasted.
At first, I'll be honest, it seemed like a bit of a hassle, but my drive to step up my hummus game got me experimenting with three different methods. And guess what? One of them was the WINNER!"
How to remove skins from the chickpeas?
The Manual Method: A Test of Patience (which I don't have:)
First up was the old-fashioned way—using my fingers to peel each chickpea. It was as tedious as it sounds, turning what I hoped would be a quick hummus fix into a prolonged kitchen saga. Although effective in theory, the manual method proved too time-consuming for my taste, especially when craving a quick hummus fix.
The Baking Soda Boil: A Mixed Bag
Next, I tried boiling the chickpeas with a bit of baking soda, a trick touted for its skin-loosening magic. It worked to some extent, making the skins more pliable and easier to remove. However, this method also added extra steps to the process, including watching the pot and ensuring the chickpeas didn't turn to mush. While the hummus texture improved, the time investment was still more than I bargained for.
🏆 The Towel Trick: A Clear Winner!!! 🏆
Then came the revelation: the towel method. Simply spreading the chickpeas out on a clean kitchen towel, folding it over, and gently rubbing, miraculously shed those pesky skins with minimal effort. It was quick, efficient, and—dare I say—kind of fun? The resulting hummus was noticeably smoother, rivalling the silkiness of store-bought versions without any added complexity.
What are the ingredients?
- 1 can (15 oz) chickpeas
- 1 tablespoon tahini (more to taste, if desired)
- ¼ cup lemon juice (about 1 large lemon)
- 1-2 cloves garlic, minced
- Optional: ½ teaspoon ground cumin
- Salt, to taste
- ¼ to ½ cup aquafaba (reserved chickpea liquid)
How to make creamier homemade hummus?
Drain and Reserve Aquafaba:
- Open the can of chickpeas and drain the liquid into a bowl or measuring cup to save the aquafaba. You'll need about ¼ to ½ cup of this liquid for the hummus.
Rinse the chickpeas under cold water to remove any excess sodium and to freshen them up.
For an ultra-smooth texture, spread the chickpeas on a clean kitchen towel, fold it over, and gently rub the chickpeas to loosen the skins. Pick out the skinned chickpeas and discard the skins.
In a food processor, combine the skinned (or unskinned, if you prefer) chickpeas, tahini, lemon juice, minced garlic, and optional cumin. Blend until the mixture starts to become smooth.
- Adjust Consistency:
- Gradually add the reserved aquafaba, starting with ¼ cup and adding more as needed, until the hummus reaches your desired consistency. Blend well after each addition.
- Taste the hummus and add salt as needed. Adjust the lemon juice or tahini according to your preferences.
- Transfer the hummus to a serving bowl. If you like, garnish with a sprinkle of paprika, chopped parsley, or a drizzle of tahini. My new favorite is a little bit balsamic vinegar.
Enjoy your homemade, oil-free hummus with your favorite veggies, crackers, or pita bread! If you are not interested in remove the skins, I have my original oil free hummus recipe to check out.
Question 1: How do I store oil-free homemade hummus to keep it fresh?
- Transfer it to an airtight container with a secure lid.
- Consider adding a little extra lemon juice before storing to help preserve the hummus.
- Place the container in the refrigerator, where it can stay fresh for up to a week.
Question 2: What should I do if my oil-free hummus looks dry after refrigeration?
- Drizzle a small amount of water or additional lemon juice on top.
- Give it a good stir to restore the creamy texture.
Question 3: How Can You Utilize Hummus in Your Meals?
- Dip: Enjoy hummus as a dip for fresh vegetables, pita bread, or crackers.
- Spread: Use hummus as a creamy spread for sandwiches, wraps, and burgers.
- Pizza Base: Substitute traditional tomato sauce with hummus as a base for your pizza.
- Salad Dressing: Drizzle hummus over salads for a unique and flavorful dressing.
- Falafel Companion: Pair hummus with falafel for a classic Middle Eastern combination.
- Roasted Vegetables: Dip roasted sweet potato wedges, zucchini, or eggplant into hummus.
- Grain and Buddha Bowls: Incorporate hummus as a creamy sauce or dip in your grain and Buddha bowls.
- Fruit Complement: Surprisingly, some fruits like apple slices or grapes can pair well with hummus for a sweet and savory combination.
And that's a wrap on my hummus journey! It's been quite the ride from chickpea skins to creamy delights. Just remember, it's all about savoring each creamy spoonful. So, whether you're dipping, spreading, or simply enjoying, let's keep it creamy on this hummus adventure. Until next time, happy hummus-making, my friends!
- food processor
- 1 15 oz can chickpeas save the liquid from the can
- ¼-1/2 cup aquafaba Liquid from the chickpea can
- 1-2 garlic cloves, minced
- 2-3 tablespoon fresh lemon juice (1 large lemon)
- 1-2 tablespoon tahini (too taste)
- ⅛ teaspoon cumin (optional)
- ⅛-1/4 teaspoon salt to taste
- Drain chickpeas from the can and save the liquid from the can.
- For an ultra-smooth texture, spread the chickpeas on a clean kitchen towel, fold it over, and gently rub the chickpeas to loosen the skins. Pick out the skinned chickpeas and discard the skins.
- Add the chickpeas, garlic, tahini, lemon juice, paprika and cumin to the food processor.
- Next add in ¼ cup of the aquafaba. Blend until smooth. Add additional aquafaba depending on how thick you want the hummus. You can also use water.
- Pinch of salt optional