There was a turning point for me, when I realized how good hummus could be. The hummus I remember growing up with, was lumpy, gritty, watery and a bit bland – definitely not homemade and most likely came from the refrigerator section of a supermarket. I can’t do that type of hummus anymore – it’s a sin and a slap in the face to what real hummus is.
My mind changed about hummus, when I ate Lebanese food for the first time. The hummus I had was perfectly smooth, like spreadable butter. It was a bit salty, savory and extremely creamy. Where had this type of hummus been my entire life? I craved this hummus for months, and Lebanese food became a regular for us.
When we decided to go out less for dinner and cook more at home (always a good thing!), we wanted to still enjoy the same foods. Hummus had become a regular item for us. I figured the key to a smooth homemade hummus was a good blender… it seemed logical.
The first time I made hummus, I just threw everything in a blender and went to town. I had an uneven, lumpy mess. It tasted ok, but the texture was all wrong. It felt like the stuff you got at the supermarket… I was not impressed. I tried several other “authentic” recipes, and I kept getting the same result – lumps. What was I doing wrong?
I decided to actually watch a few vids and read the steps carefully, before I tried again.
Paying attention actually helped! While having a good blender is a good starting point, the most important is the way you prepare your ingredients, the ratio’s, and the steps in which you add each ingredient. I’ll explain in my steps below.
- One 28oz can chickpeas (garbanzo) (or equivalent 3 to 3 1/4 cup of cooked beans)
- 1/4 cup + 2 tbps water
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 cup + 1 tbsp lemon juice
- 1 tsp salt
- 3 garlic cloves
- In a blender or food processor, add chickpeas and garlic cloves – pulse to puree. About 5-8 pulses to start. Have a spatula ready to move the mix around beans between pulses, so the blade can catch them.
- Add in the olive oil. Pulse to puree, about 5-8 pulses. Use the spatula to move the mix around.
- Add in the salt, lemon juice and tahini. Pulse to puree again, another 5-8 pulses. This time use the spatula a little more frequently to homogenize the blend.
- Add all the water in and again pulse and use the spatula in between pulses to get everything blended.
- If this is still not blending well, add in extra water 1 tbsp at a time, mixing it in with a spatula before pulsing. This will help loosen everything up.
- You do not want to add too much liquid, or you will get a runny paste instead of a thick and creamy dip.
- You can add more or less salt and garlic t, or more lemon juice.
- When serving, take a spoon and make a spiraled groove on top, drizzle with olive oil and paprika and/or sesame seeds. Serve with fresh pita or as a veggie dip.