When I was 18 I went to Disney World’s Epcot Center and ate at the Moroccan restaurant there. What a treat! When I was 20 I traveled to Morocco, the real country. It was amazing. Colorful. Loud. Delicious. Couscous, hummus, Harira, tagines.
What a wonderful place to visit. I would go back there today if I could and breathe deeply the scents that pervade each city, taste the exotic food and spices. But I’ve never been back. At least not physically.
Once I got married I wanted to bring the taste of Morocco home and one of the ways I did that was to make my own hummus. I found a recipe years ago and made it my own.
Several years ago, we hosted a banquet for students in our ministry training program and I served this hummus as an appetizer. The dad of one of our students was from the middle east and said it was authentic tasting hummus and like he remembered from home. What a compliment.
Why is this the Best Hummus Ever? Our Blissful tips…
There are several reasons why I think this recipe is so good compared to many others I’ve had. One reason is that we don’t use cumin. Yes, I know lots of recipes include this strong spice. But I encourage you to leave it out.
The real key to the best hummus is…make it as smooth as possible. To do this, you’ll need either canned chickpeas or dried/soaked chickpeas that have been cooked until very tender. Some people will tell you that you have to take the skins off of the chickpeas, but if I had to do that, I wouldn’t make hummus very often.
Our best tips:
- Don’t make your hummus thick! It’s soooo much better thin. Use reserved liquid from the chickpeas to thin.
- Use well cooked chickpeas or canned chickpeas
- Blend in a powerful blender or food processor until smooth, smooth, smooth. If your machine won’t process the chickpeas until smooth, there’s little help for smooth hummus except buying a new machine or removing the skins.
- Use plenty olive oil. It really makes a difference.
- If all you taste is chickpea, add more tahini. You really want to taste the particular sesame taste that tahini adds.
- Use enough garlic. Garlic is good. Don’t let anyone lie to you.
- Smoked paprika is amazing. We order ours from Mountain Rose Herbs.
Best Hummus Ever
- Food Processor
- 2 cups Garbanzo Beans (Chickpeas) Reserve any liquid
- 1-2 cloves Fresh Garlic
- 1/4 cup Tahini
- Juice of one lemon
- 1 tsp Salt Himalayan or Sea
- 1/2 tsp White or black pepper
- 1/4 cup Olive Oil
- 1 tsp Smoked or plain paprika
- Pine nuts, lightly toasted optional
- Pita Bread optional
- Combine chickpeas, garlic, tahini, lemon juice, salt and pepper in blender or food processor until smooth.
- Add olive oil and blend.
- Taste. Adjust lemon, salt, tahini, and olive oil to taste. Add liquid if it's thick. Don't make it thick!
- Place hummus in a flat bowl or large plate. Drizzle with olive oil. Sprinkle with paprika and pine nuts if desired. Serve with homemade sourdough pita, veggies, or crackers.
Are you the adventurous type that would love to try making your own pita bread?!? Well guess what, sourdough pita bread is very, very EASY to make!
We’ll teach you step-by-step how to make easily digestible bread here: