SMOOTH AND CREAMY HUMMUS, A STAPLE IN MY MEZZE PLATTERS
Have you ever tried making hummus at home and it never turns out quite as expected? This is my favorite hummus recipe!
With a few simple tricks, you really can make creamy smooth homemade hummus, and yes, much better than store-bought!
I’m a big fan of grazing platters & mezze when having friends over, and having a good hummus is a staple for me.
So what’s the secret to making good hummus?
It’s the order in which you add ingredients to your food processor. Seriously, that’s it. You want to start with your tahini and lemon juice first before you add anything else, turn on the food processor and let it run for a minute. That’s the trick!
I get a lot of questions on if you need to peel the skin of the chickpeas. In short, you don’t have to, but if you have the time, it doesn’t hurt the process. I personally find it therapeutic to remove them, but I’m a little crazy like that! lol.
I’ve listed a bunch of options below for add-ins to change up the flavor of your hummus, but always remember, start with the tahini and lemon juice first!
What do I like to serve my hummus with?
- low-carb grain-free seed crackers
- along with my Muhammara
- Cauliflower Falafel
- Drizzled with Schug over it
- simple crudites
Let me know if you test out my trick and if it makes a difference in your hummus!