This is my go-to homemade hummus recipe that makes the creamiest hummus EVER. Once you taste this homemade version, you’ll never go back to the store-bought stuff.
Peel the chickpeas.
If the outer skin is difficult to remove, place the chickpeas into a saucepan and cover with water. Heat until only just hot – this will "loosen" the outer skin and make it easy to peel off.
In a food processor, blend the peeled chickpeas, garlic clove and lemon juice until you get a paste.
Add the tahini and blend until smooth.
Season to taste.
While blending, slowly drizzle in the cold water – the hummus will get super creamy. Adjust seasoning if needed.
Serve with a drizzling of olive oil and a pinch of smoked paprika.
The homemade hummus keeps well in a tightly closed container in the fridge for 3 - 5 days. If frozen, it keeps for up to 6 months.
Recipe by The Loopy Whisk (www.theloopywhisk.com).