Have you ever tried Grandma’s Hummus? Well if you have, then you’re in on the secret. It is the BEST hummus ever. Seriously. Try it (if you haven’t already) and you’ll understand.
I’ve made hummus before but this time it was totally different. My roommate and I can nosh through an entire container of Grandma’s Hummus in one sitting. No joke. So I finally decided to try my hand at making a homemade version of this deliciousness. I *think* the secret is tahini. I used it in this recipe and it turned out amazing!
3 (15 ounce) cans of Chickpeas
1 ounce of fresh squeezed lemon juice- Must be fresh!
4-6 tablespoons of olive oil
2 tablespoons of fresh chopped garlic
2 tablespoons of tahini paste
3/4 tablespoon of paprika
2 teaspoons of kosher salt
I learned a trick from Lindsay over at Pinch of Yum, peel the little skins off of the chickpeas. What a genius! I didn’t even realize there were little skins on canned chickpeas. It worked though! Peeling those skins off really did yield a creamier, smoother hummus.
Let me be honest, it took me forever to peel the skins off. Ok maybe not forever but it did take an hour for me to peel 3 cans of chickpeas. I got caught up on an episode of Homeland while I did it though. Peeling chickpeas is pretty mindless so you can dedicate your full attention to deciphering the chaos that is Homeland.
Blend everything together in a food processor, reserving 1 tablespoon of olive oil and 1/4 tablespoon of paprika for later. Blending times will vary depending on your food processor. You may need to stop and stir everything or give it a tiny splash of water to help everything blend smoothly. The hummus will be thick so it may not blend smoothly through the processor, that’s ok. Give it a taste test and see of you would like more salt or lemon.
Once the hummus has reached your desired consistency, remove and plate. Mix together the remaining olive oil and paprika and spoon over the top of the hummus. It will give the hummus that vibrant orangey, red look.
What is your favorite way to eat hummus?