The Creamiest Homemade Hummus

I’ve made my own hummus many times, but I was never in love with it.  It wasn’t nearly as smooth and creamy as the store bought version.  Then I stumbled upon some simple tricks in a you tube video.  Ahhhh…the internet!  The video was produced by two cool people from Juiceland in Austin, Texas.   Here goes…

First, rinse 2 cups of garbanzo beans thoroughly and place them in a plastic juice pitcher.  Cover the beans with clean water.  Now here’s one of the tricks:  Massage them gently to get the skins off.  Stir the water with your hand or a spoon…and then drain off the water with the skins.  Now that rough outer skin is gone!

Now, place your beans in a food processor (or high speed blender) with 2 cloves of garlic, 1 1/2 teaspoons of sea salt, 3 ounces of fresh lemon juice, 3 ounces of extra virgin olive oil, and 1/2 cup of water.  Trick #2:  Blend all of the ingredients thoroughly BEFORE adding 3 ounces of tahini (sesame paste).

Thicken with more tahini if need be.  The hummus will continue to thicken when refrigerated.

Garnish with flaxseed or hempseed oil, paprika, and kalamata olives 🙂


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