Creamy Hummus
Equipment
- Food processor
- Measuring cups
- Clean kitchen towel
Ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1/4 cup tahini well-stirred
- 1/4 cup fresh lemon juice about 1 large lemon
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 2-3 tablespoons water as needed
- 1 dash paprika for serving
Instructions
- Remove as many chickpea skins as possible by rubbing the drained chickpeas with a clean kitchen towel. This step is key for ultra-smooth texture.
- In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy and whipped.
- Add olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape sides, and process 30 seconds more.
- Add half the chickpeas and process for 1 minute. Scrape sides and add remaining chickpeas. Process for 1-2 minutes until thick and creamy.
- With processor running, slowly add 2-3 tablespoons water until you reach desired consistency. Hummus should be creamy but hold its shape.
- Taste and adjust seasoning with salt, lemon juice, or garlic as needed.
- Serve in a shallow bowl, create a well in center, drizzle with olive oil and sprinkle with paprika. Serve with pita, vegetables, or crackers.
Notes
Storage tip: Keeps in fridge for up to 1 week. Drizzle with olive oil before storing to maintain freshness. Let come to room temperature before serving for best texture.
Nutrition
Calories: 180kcalCarbohydrates: 15gProtein: 7gFat: 11gSodium: 280mgFiber: 5gSugar: 3g