This is the basic Lebanese hummus recipe, made easy! Get the creamiest homemade hummus every time, without peeling the chickpeas!
chickpeas tahini garlic lemon ice cubes cumin salt
You do NOT need to peel the skin from the chickpeas. The trick is to boil the (already) boiled chickpeas from the can for 15 more minutes. That’s it!
It’s also VERY, very important to use high-quality tahini and in the perfect quantity for the amount of hummus you’re making.
Don’t add the tahini from the very beginning! First, you’ll need to blend the chickpeas for around 5 minutes, and only after this step you can add the tahini.
The ice cubes help the recently boiled chickpeas to cool off faster.
I prepare my hummus in a kitchen robot. If you’re using a blender, the process will get a bit more complicated because you will have to blend smaller quantities.
Another important tip I have for you is to take your time when blending the hummus. The more you blend, the finer the hummus.