My Epic Hummus
This is my favorite hummus recipe!
I made it for a picnic and everyone was asking about it so... here we go!
With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought.
So, What’s The Secret For Making The Best Hummus?
It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then before you add anything else, turn on the food processor and let it run for a minute or so.
Pour the tahini into a clean food processor. After a minute of being whirled, whipped, and creamed in the food processor it turns into the paste. It’s lighter in color and much thicker.
For the creamiest hummus, we add tahini and lemon juice first.After a minute of processing, the tahini and lemon juice turns into a thick, whipped paste.
From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient.
Cold water is our last trick for fluffy, creamy, whipped hummus. After all the ingredients are added and we’ve processed into a smooth paste, I love to drizzle in some cold water with the processor still running. The water (and extra process time) turns the already pretty smooth mixture into a fluffy, luxurious dip!
Makes 6 servings or about 1 1/2 cups
INGREDIENTS YOU WILL NEED 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice (1 large lemon) 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground paprika or sumac, for serving
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
I add roasted chickpeas to mine, I love the recipe by loveandlemons