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Super Smooth Hummus

2013 March 4

I remember the first time I had hummus.  I was maybe 12 or 13 and my mom’s friend from the big city Atlanta was visiting our small stoplight-devoid town.  She brought with her crunchy wasabi peas, edamame, and hummus.


Oh the hummus.  It was so tangy and creamy and unique.  Where I lived, dips came in the form of a pop-top can and accompanied ruffled potato chips.


I’ve been making hummus for a long time but what takes it up a notch lately is dousing it in a layer of flavor infused olive oil and savory spices.  Here I used roasted garlic olive oil and smoked paprika.

The true secret to the best hummus is peeling the chickpeas.  I generally toss them in a bowl with water and swish them around with my hand, which loosens the skins.  Then I pop each pea out of its skin.


It adds a little time to what would be a quick food processor-only recipe but it is really worth it.


  • Stefany

    I agree – peeling them really makes a difference! You did a great jjob with this!

  • Angie Frazzini Gazdziak

    That looks divine. Great job, Branny!

  • Kelsey Morgan

    I’ve seen a few recipes floating around that call for peeling the chickpeas. With so many amazing bloggers saying it’s the key, I’ve got to try it!

  • USA Kiwi (Kylee)

    I’ve never peeled the chickpeas, but that makes total sense to get that smooth texture. Totally trying it.
    PS: HB

  • Caroline

    Wow, this looks delicious. Great picture. I have been wanting to try my hand at making hummus, this looks like a great recipe!

  • Kate

    A food mill makes quick work of removing the skins.

  • Kate

    My parents worked in a middle-east grocer when they were young’uns so I grew up with fantastic hummus. And you’re dead right about peeling the chick peas!

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