The best part about homemade hummus is that you can add in spices and flavors to suit your own taste buds. Now, if you want hummus without that spicy kick, leave out the cayenne pepper. It will be creamy and delicious, but not too hot.
A trick to make hummus extra creamy is to remove the skin from the garbanzo beans. In this article, we provide a step-by-step method for how to do this. It’s not hard but it is time-consuming.
I suggest using the juice of two lemons in this recipe, but some people find that to be too much lemon. We like it tart, but if you prefer a less tangy, start by adding the juice of one lemon. With hummus, you truly can taste and adjust.
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What is hummus made of?
Traditionally hummus is made of chickpeas (garbanzo beans), tahini, lemon juice, salt, and spices. Our spicy hummus recipe also includes garlic, cayenne pepper, olive oil, and paprika. Try our traditional hummus with chickpeas, too.
How to make creamy hummus
A trick to creamy hummus is to remove the skins from the chickpeas before making the hummus. People often skip this step because it is time-consuming. However, if you take the time for this step, your hummus will have a smoother texture and taste even better.
How to remove the skin from chickpeas
Since removing the skin from chickpeas makes hummus creamy, we need an easy way to do it. Here are the steps to remove the skin from canned chickpeas.
- Drain and rinse the canned chickpeas.
- Place the peas in a large microwave-safe bowl.
- Add 1 ½ teaspoon of baking soda and stir to mix.
- Heat the peas in the microwave for 2 minutes.
- Allow the peas to cool.
- Fill the bowl ½ way with cold tap water.
- Using your clean hands, gently agitate the beans.
- Strain the peas and then add more water and agitate them again.
- Repeat this process three times. The skins should continue to fall off as you agitate. Lightly rub stubborn chick peas.
Do you need to cook chickpeas for hummus?
If you are using canned chickpeas to make homemade hummus, you don’t need to cook them. Canned chickpeas have already been cooked in the canning process.
However, we do recommend that you rinse them thoroughly and remove the skins before making homemade hummus.
How long does hummus last?
Homemade hummus will last about 4 or 5 days in the fridge. Hummus made at home doesn’t contain the preservatives that store-bought hummus does.
The key to keeping homemade hummus fresh by keeping it cold. After making it store it in the fridge and only remove small portions at a time as you are ready to eat it.So spoon out the desired amount of hummus to a small bowl and return the cold hummus to the fridge.
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Spicy Hummus Recipe
Ingredients
- 2 15-oz cans garbanzo beans
- 1/2 c reserved liquid from cans
- 1 ½ t baking soda
- 3 T tahini
- 2 lemons
- 2 cloves fresh garlic skinned
- 2 T olive oil divided
- ¼ t dried oregano
- ½ t paprika
- ½ t cayenne pepper
- ¼ t salt plus more to taste
- black pepper to taste
Instructions
- Prepare the beans – Open the can of beans, reserve 1/2 can of the liquid (aquafaba). Drain off the rest and rinse the beans in a colander.
- (See steps above for removing the skins from the beans if desired. That is where you would use the baking soda to assist.)
- Juice the lemons.
- Add lemon juice and tahini to the food processor or blender. Pulse for 1 minute. Scrape down the sides of the processor/blender.
- Add 1 T olive oil, garlic, oregano, paprika, and cayenne, plus ¼ of reserved bean juice. Mix until creamy and smooth. Stop to scrape sides occasionally. (Add more liquid to reach desired creaminess.)
- Add salt and pepper to taste.
- Transfer to a serving dish and make a dent in the middle of the hummus.
- Drizzle the last tablespoon of olive oil on top of hummus.
- Garnish as desired: Dash of paprika, chopped pine nuts or pistachios, chopped bell pepper or eat as is.
