creamy humus

2 /14 cups cooked, drained chickpeas (two 15-ounce can)

1/2 cup tahini paste

2  freshly squeezed lemons - juiced

2-4  cloves garlic

3/4 teaspoon kosher salt

1/4 cup water- or more if the chickpeas are dry

* items to add: jalapenos, red bell pepper, parsley, carrots, olives etc.


peel the chickpeas.

yes, peel the chickpeas. the removal of skins is bothersome but it makes a HUGE difference. I have tried to make "creamy" humus for years and I have heard about peeling the chickpeas but finally did it and it's true.


to do the peeling take a chickpea between your thumb and fingers - have 2 bowls for unpeeled and peeled peas.

once all the skins are gone move forwards with making the humus.

I use a  food processor, and add the garlic first to make sure that the garlic is minced and if you are adding anything else this a good time to put them in to make sure they are consistently chopped.


Add the chickpeas, tahini, lemon juice, garlic and salt and blend until pureed.

Start adding the water to make the perfect consistency.

I blend the humus for several minutes to make sure everything is smooth.