Homemade Hummus

How to make Creamy and Smooth Homemade Hummus

Did you know Hummus dates back to 13th century Egypt? Some culinary sources say it goes even further back to the 11th century and the times of Saladin, the first Sultan of Egypt and Syria. Regardless, hummus is an ancient food packed with Vitamin C, Vitamin B, Iron, Fiber, and Amino Acids.

Hummus is one of my favorite dipping snacks with hot pita or fresh vegetables (carrots, peppers, and radishes). Since moving to NYC, I’ve realized it can also be used as the base of a meal.

How to make Creamy Hummus

What is the secret? To make your hummus super creamy, you need to spend about 15-20 minutes of your day removing the shells of each individual chickpea. It’s very easy and takes about 5-6 seconds per chickpea. Simply pinch each pod and the shell will fall off.

Feeds 4-6 people


2 regular sized cans of chickpeas or 1 large can – RINSED
2 lemons – juiced
2 tablespoons tahini sauce
2 cloves of garlic
2 ice cubes
2-3 tablespoons of olive oil
salt and pepper to taste


In a food processor or blender, add your tahini, garlic, lemon juice, olive oil, salt and pepper. Blend until creamy – about 1 minute max.
Add your shelled chickpeas and ice cubes to the blender or food processor and blend for 3-5 minutes, or until the ice cubes are dissolved.
Check the mixture to see if it’s the consistency you want. If not, add a splash of cold water or a bit more olive oil and blend.
Place mixture in a bowl, top with olive oil and paprika, or whatever you like.

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