Easy Homemade Hummus
Super creamy and smooth, this easy Homemade Hummus is a copycat of Zoe’s Kitchen! A hint of garlic makes it totally addicting and will keep you coming back for more. Fantastic as a dip, in a sandwich wrap or in your favorite mediterranean recipe!
Original recipe published on April 13, 2014, recipe and photos updated on February 7, 2018.
Katie got a new job last year at a place I’d never heard of. She walked in the living room one night and said she applied for a job at Zoe’s Kitchen. I immediately Googled it……and it seemed like the answer to my prayers. Literally…healthy, fresh “fast” food. I counted the days until it opened…….and it was quite awhile. But it was well worth the wait for the hummus alone. Their hummus has a creamy, smooth consistency that I had never experienced before. At least not from the store-bought varieties I’ve tried in the past and, pretty much, given up on. I craved the hummus, which…if you know me, is not normal. I don’t crave hummus….I crave cupcakes and chocolate and potato chips. Never hummus. Never.Ever.ever. Never.
But here I was, begging Katie to bring it home if they had leftovers because, at Zoe’s Kitchen, everything is made fresh daily….sooooo….sometimes they needed to offload some of their product at the end of the day. 🙂 (Chocolate cake, anyone?) Then, the fairy tale ended because they may or may not have hired too many people and Katie’s hours were slashed. She found a new job and my hummus habit now required a beating to my wallet anytime I needed a fix. Their hummus is a little pricey as far as hummus goes. (But you do get some fresh pita bread that is just as knee-buckling…..and now I need fresh pita now.) I needed to take matters into my own hands.
This was a bit of a process because when I’ve made hummus in the past, I literally dumped a can of garbanzo beans into the food processor with my usual list of ingredients and let it do its job. HOWEVER, I wasn’t getting the ultra smooth and creamy consistency of the Zoe’s version. What could it be, what could it be? I couldn’t imagine what they were doing to make it soooooo smoooooooth. Then, by accident, one of those little skins popped off the bean. Could it be? Did I have a tedious task ahead of me? Yes….yes, I did. The skins must go. And go they did.
So I set forth and spent a whole 10 minutes staring out my kitchen window popping the skins off the beans, which wasn’t that tedious at all. And it makes all the difference. Do not skip this step….I’m warning you now. The skins need to go in order for your food processor to do it’s miracle work and whip those beans into an ultra velvety, ethereally smooth texture. The rest of the recipe is a piece of cake….well, not cake…. because we’re making hummus here. Just a few more ingredients to a healthy treat….and then you can eat cake.
Be sure to process the beans until they become a crumbly consistency and then add the other ingredients. Resist the urge to throw everything into the pot all at once….even though that’s what you see in the photo. That’s just for the photo….I removed it all and started over. (No, I didn’t, but do as I say…not as I do.) If your hummus still isn’t silky smooth you can add some of the reserved water from the beans and drizzle in some olive oil. I shared the whole process over on my Instagram stories last week….be sure to follow along for more cooking tips and tricks!
The hummus is great on its own as a dip but I’ve also used it as a sandwich spread and as a thickener for soups and stews. You could also serve it with these crazy, incredible Spicy Cumin-Dusted Tortilla Chips. Or just use the usual Homemade Tortilla Chips because we’re all making our own chips at home now….are we not? Oh man, are they addicting. In the meantime, I’m working on that pita recipe…..I’m determined to make oven-fresh pita that will wow and astonish you. :-). And then you can use your Homemade Hummus to make this 7 Layer Mexican Hummus Dip because it’s seriously amaze-balls. Like my hubs and I ate it for dinner one night with a big pile of those chips I speak of above. AMAZE-BALLS. And….if you decide to share your amazing Homemade Hummus at a party, it goes exponentially well alongside this Homemade Tzatziki Sauce!
- 1 15.5 ounce can of garbanzo beans chickpeas, drained (reserve water) and rinsed
- 1 garlic clove roughly chopped
- 1/4 cup tahini paste
- juice of 1 large lemon
- 3 tablespoons olive oil plus more for drizzling
- kosher salt
- Drain the beans through a wire mesh sieve and reserve the water from the can. Set the water aside and peel (or pop) the beans from their skins by squeezing them between your thumb and index finger. Add the beans to the bowl of a food processor and process until they are crumbly. Add the garlic, tahini, lemon and reserved water. Process the ingredients until they start to become smooth and then slowly drizzle two tablespoons olive oil while the processor is still running. Continue to mix until the hummus is smooth and creamy. If necessary, add the remaining tablespoon of olive oil to achieve the correct consistency.
- Transfer to a bowl or container and drizzle with olive oil.
- Note: Hummus can be stored in an airtight container for up to 5 days in the refrigerator.