Here she is. The creamiest, dreamiest, greenest homemade hummus I’ve ever met. My standard for great hummus has risen over the years and reached a new height in Israel last fall, naturally.
Store-bought hummus is hit or miss and homemade hummus is usually disappointing. It tends to be too thick and bumpy to compare to the cloud-like hummus that I adore at Middle Eastern restaurants.
I’ve tried various tricks for making creamy homemade hummus over the years, like peeling the chickpeas (who has time for that?) and warming the chickpeas to release starch (which then produces a weird layer of skin on top as the hummus cools).
I finally found a method that works, and oh man! It works. Credit goes to Inspired Taste for this stroke of genius, which I stumbled upon during my most recent search for hummus tips.
Here’s the trick: just blend the tahini and lemon juice into creamy oblivion before you start adding the remaining ingredients. That’s it! Tahini is often kinda lumpy and gunky right out of the container, so cutting it with lemon juice and whipping them together produces a light-as-air consistency that carries through to the finished product.
I’m busy daydreaming about all the creamy hummus flavors I can whip up at home now, but I should probably tell you about this one first. It’s the best homemade hummus I’ve ever tasted. I borrowed the fresh herbs from classic green goddess dressings and whipped them into the hummus for a spectacularly green and equivalently flavorful hummus.
I definitely questioned my green goddess concept when I was tossing expensive packets of fresh tarragon and chives into my cart at the grocery store, but this hummus proved its worth. That said, feel free to hold off on this hummus until your herb garden is in full swing, or change up the herbs to cut costs.
You could use parsley alone or try blending in arugula instead. You could omit the herbs completely for a classic, creamy hummus recipe. Maybe you’ll want to toss in some roasted garlic or play with the seasonings. What flavor are you making first?
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon's worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
- First, you'll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.