I pretty much make a hummus every week. It’s part of my meal prep routine. I have been experimenting with different types of hummus lately such as beet hummus, roasted red pepper hummus, pumpkin seed hummus, and black bean hummus but this is the OG recipe.

Peeling the chickpeas is the newest trick I’ve learned in making it the creamiest hummus imaginable. You can peel them one by one or you can put a little baking soda on the chickpeas and heat them over medium heat for about 3 minutes. The skins will fall right off while cooking.

Carrots and red peppers are my go-to’s for dipping. The key ingredient is a little cumin that will compliment the flavor of the chickpeas.

Garbanzo beans or chickpeas are filled with fiber, which helps to maintain healthy blood sugar levels. They are available throughout the year! Use the hummus as a dip or on your favorite wrap.

Makes: 2 cups

Hands-on time: 15 minutes

Total time: 25 minutes (plus soaking and cooking time)

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients:

1 cup dry chickpeas/garbanzo beans or 2 15oz. cans of chickpeas, drained and rinsed

Juice of 1 lemon (3 tbsp)

¼ cup tahini paste

3 cloves garlic (add more or less depending on your taste)

2 tbsp extra-virgin olive oil

½ tsp coarse sea salt

1 tsp cumin

1-2 tbsp water

Directions:

1. Place 1 cup of chickpeas in a bowl and cover with water. Let sit for 8-24 hours until they double in size. (QUICK-SOAKING TRICK: bring chickpeas to a boil in a pot of water. Boil for 1 minute. Remove from heat and let sit in hot water, covered for 1 hour.)
2. Drain and transfer to large pan and cover again with water. Bring water to a boil on medium-high.
3. Boil for 1 minute, then reduce heat and simmer, partially covered for about 2 hours. The chickpeas should be tender!
4. Peel the chickpeas for creamier hummus. (QUICK PEELING TRICK: use 1 ½ teaspoon baking soda for each cup of chickpeas. Cook on medium heat for about 3 minutes, stirring occasionally. Pour water over chickpeas and cook as normal. However, I found that the baking soda shortens my cooking time.)
5. Process lemon juice and tahini for 1 minute in a food processor. Pause halfway through to scrape down sides.
6. Add garlic, 2 tbsp oil, salt and cumin. Process for another minute until no lumps remain.
7. Drain chickpeas then add half the amount of chickpeas to the food processor. Blend for 1 minute. Scrape down sides of bowl after 30 seconds. Add the second half of the chickpeas and blend until smooth.
8. Add water if hummus seems thick.
9. Enjoy!