40 minutes
A smooth and creamy hummus, perfect for dipping with pita bread, crackers, or fresh vegetables.
Chickpeas, drained and rinsed
0 oz
cups
cups
tablespoons
Garlic, crushed
each
Water, adjust for desired thickness
cups
pinches
to taste
to taste
pinches
Additional Olive Oil, for drizzling
tablespoons
1. Blend Half Chickpeas and Olive Oil
Begin by placing half of the chickpeas along with the olive oil into a blender or food processor. Pulse this mixture until it starts to become smooth and creamy.
2. Add Remaining Ingredients
Next, add the remaining chickpeas, the rest of the olive oil, fresh lemon juice, tahini, crushed garlic, a pinch of ground cumin or coriander if you're using it, and a generous pinch of salt. Pulse everything together until the mixture becomes very creamy.
3. Adjust Seasoning and Texture
Taste the hummus and season it with additional salt and pepper as needed. If you feel it needs a bit more brightness, add a touch more lemon juice. Adjust the texture by adding a little water if you prefer a thinner consistency.
4. Chill the Hummus
Transfer the hummus into an airtight container and let it chill in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld together beautifully.
5. Serve
When you're ready to serve, spread the hummus into a shallow bowl. Dust the top with a sprinkle of paprika and drizzle with a bit of olive oil.
Add roasted red peppers to the core recipe when blending. Garnish with chopped roasted red peppers and a drizzle of olive oil.
Replace fresh garlic in your recipe with roasted garlic. To roast garlic, cut the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) until caramelized and soft, about 30-40 minutes. This will give a mellow, sweet depth to your hummus.
Include a chipotle pepper in adobo sauce or a teaspoon of smoked paprika for a smoky, spicy kick. Top with a sprinkle of chili flakes for extra heat.
Add a fresh, zesty twist by incorporating finely chopped herbs such as dill, parsley, or basil. Increase the lemon juice slightly and include the zest of the lemon for an extra citrus kick.
Puree roasted or boiled beets along with the chickpeas. The result is a vibrant, sweet, and earthy hummus variation.
Use high-quality, dried chickpeas soaked overnight with a pinch of baking soda for a creamy texture.
Blend thoroughly, scraping down the sides, for a smooth and creamy hummus.
Select a good-quality, smooth, and runny tahini to avoid bitterness and texture issues.
Start with less lemon juice, garlic, and salt, then adjust. Puree tahini with lemon juice and garlic first for smoothness.
Adjust seasonings at the end for perfect taste balance.
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