Never Buy Hummus Again: A Simple Homemade Hummus Recipe

I’ve been back home from my birthday trip to Paris for less than 24 hours, and do you know what the first item on my kitchen agenda was?

It has nothing to do with croissants or baguettes or macarons.

The thing I wanted to make most was hummus - because we ate the best hummus I’ve ever had - in Paris of all places.

FINDING GREAT FOOD in Paris

We used a great app called “The Fork” to find restaurants on this trip, and it helped us find options based on the location, cuisine, and budget we wanted.

On Saturday night, we landed on Noura, a Lebanese restaurant that was highly-rated and also happened to be around the corner from our hotel in Montparnasse!

We started with an order of hummus that launched our first of many discussions and debates of the trip:

“Why do we Americans have to screw up food?”

The hummus at Noura tasted NOTHING like the tubs of gritty, beige paste pawned off as hummus back home.

Store-bought hummus here in the U.S. usually contains thickeners and other things that don’t need to be there, and it comes in crazy flavors like Buffalo Blue, Sun-dried Tomato, and Guacamole. And don’t even get me started on the heresy that is “Chocolate Hummus.”

Make Hummus Better

After a little research on Lebanese cuisine, hummus, etc., I made two changes that made this batch of hummus just as good as the stuff at Noura. For convenience, canned chickpeas can still work fine, provided you do these two things:

  1. Boil and Skin the Chickpeas.

    Drain the canned chickpeas and then put them in a sauce pan. Cover the chickpeas in water and add 1 1/2 tsp. baking soda. Bring to a boil and set a timer for 5 minutes. This loosens the skins and softens the chickpeas, making for smooth, creamy hummus. Drain and rinse the cooked chickpeas under cool water, using your hands to rub loose any remaining skins.

  2. Add Ice While Blending.

    I learned this trick from a food blogger whose Lebanese father taught her this method. She said it makes the hummus thick and creamy like ice cream, so I added a handful of ice cubes as I was blending in the tahini, garlic, and lemon juice. If it’s too thick, you can also stream in a little water towards the end of blending time.


My motto in the kitchen is this:

Keep it simple. Use good quality ingredients. Eat real food.

This hummus is the perfect recipe to do just that.

Keep it simple. Use quality ingredients. Eat real food.

Keep it simple. Use quality ingredients. Eat real food.


INGREDIENTS

1 can of organic chickpeas, drained and rinsed

1 1/2 tsp. baking soda (for the chickpeas)

2 Tbs. tahini

3 Tbs. fresh* lemon juice

2 cloves fresh* garlic, roughly chopped

1/2 tsp. salt

handful of ice cubes

garnish: smoked paprika, olive oil, more chickpeas


*Cooks Note: Yes, you have to use fresh garlic and lemon juice here. Using the bottled/jarred stuff will not taste the same. In a recipe with such few ingredients, use quality ingredients and get the real deal! It’s worth it!


DIRECTIONS

1. Add chickpeas to a medium saucepan and cover with water. Add 1 1/2 tsp. baking soda. Over high heat, bring chickpeas to a boil for 5 minutes. Strain and rinse. Most of the skins will come off and remain in the strainer. Rinse handfuls of the boiled chickpeas under running water to remove remaining skins.

2. Add skinned, boiled chickpeas to a food processor and blend until they form a rough, chunky paste. Add tahini, lemon juice, garlic cloves, salt, and a handful of ice cubes. Blend for 5 minutes until a very smooth puree forms. Taste and adjust seasonings to your taste.

3. If hummus is too thick, stream in a few tablespoons of water while the blender is running.

4. Transfer to serving dish and top with a dusting of paprika, a drizzle of olive oil, and maybe a few extra chickpeas. Serve with fresh or roasted veggies, on salads, or as a side to grilled proteins like chicken and lamb.