Smooth Hummus (Printable)
Silky chickpea dip with tahini, lemon, garlic and olive oil; smooth texture and bright, savory flavor.
# What You'll Need:
→ Chickpeas
01 - 1 can (14 oz) cooked chickpeas, drained and rinsed (about 8.5 oz cooked chickpeas)
→ Tahini Mixture
02 - 4 tbsp (2 oz) tahini
03 - 2 tbsp freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tbsp cold water, plus more as needed
→ Seasonings
06 - ½ tsp ground cumin
07 - ¾ tsp salt, or to taste
08 - 2 tbsp extra-virgin olive oil, plus more for drizzling
→ Garnishes
09 - Pinch of smoked paprika or ground sumac
10 - Finely chopped fresh parsley
# How-To Steps:
01 - In a food processor, combine the tahini and lemon juice. Blend for 1 minute until the mixture becomes creamy and noticeably lighter in color.
02 - Add the minced garlic, ground cumin, and salt to the tahini mixture. Blend again until fully incorporated.
03 - Add half of the drained chickpeas and blend for 1 minute, scraping down the sides as needed. Add the remaining chickpeas and continue blending until very smooth.
04 - Gradually add cold water, 1 tablespoon at a time, blending after each addition, until the hummus reaches your preferred consistency.
05 - With the motor running, slowly drizzle in the olive oil and blend one final time for a silky, luxurious finish.
06 - Taste the hummus and adjust the salt, lemon juice, or other seasonings as desired.
07 - Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on top, drizzle with olive oil, and sprinkle with smoked paprika or sumac and chopped parsley. Serve with pita bread, vegetable sticks, or crackers.
# Expert Advice:
01 -
- The tahini first technique creates a texture so velvety people will assume you shipped it from a Lebanese deli.
- Ten minutes, one food processor, zero cooking, and you have a dip that disappears at every gathering.
02 -
- Peeling every chickpea by hand sounds obsessive but transforms the texture from good to ethereally smooth.
- Letting the hummus sit at room temperature for twenty minutes before serving opens up the flavors in a way the fridge never will.
03 -
- If your tahini is bitter rather than nutty, try a different brand because quality tahini is the entire backbone of this recipe.
- Reserve a few whole chickpeas for garnishing the center of the bowl alongside the drizzle of oil for a look that rivals any restaurant presentation.