Description
This best hummus recipe offers a creamy, smooth, and flavorful Middle Eastern classic made from cooked chickpeas, tahini, fresh lemon juice, garlic, and spices. Perfect as a dip or spread, it is easy to prepare in a food processor and customizable with garnishes like parsley and paprika.
Ingredients
Scale
Main Ingredients
- 5-6 Tbsp lemon juice (from 2 lemons, or to taste)
- 2 large garlic cloves (minced or grated)
- 1 1/2 tsp fine sea salt (or to taste)
- 3 cups cooked chickpeas (or two 15 oz cans, drained, reserving 2 Tbsp for garnish)
- 6-8 Tbsp ice water (or to desired consistency)
- 2/3 cup tahini
- 1/2 tsp ground cumin
- 1/4 cup extra virgin olive oil (plus more to drizzle)
For Garnish
- 2 Tbsp reserved whole chickpeas
- 1 Tbsp finely chopped parsley
- Ground paprika (to taste)
Instructions
- Mix lemon, garlic, and salt: In a food processor, combine 5 Tbsp lemon juice, minced garlic, and 1 1/2 tsp sea salt. Blend briefly to combine and then let the mixture rest for 10 minutes. This step helps mellow the garlic and blend the flavors.
- Blend in tahini: Add 2/3 cup tahini to the processor and blend until the mixture is thick and smooth, scraping down the sides as needed to ensure even blending.
- Incorporate ice water: With the processor running, add 6-8 Tbsp of ice water slowly, one tablespoon at a time. Continue blending until the hummus is smooth and creamy, scraping the bowl occasionally to mix all ingredients evenly.
- Add chickpeas, cumin, and olive oil: Add the cooked, drained chickpeas, 1/2 tsp ground cumin, and 1/4 cup olive oil to the food processor. Blend for about 5 minutes until completely smooth and creamy, scraping down the bowl as needed. Add more ice water if you prefer a thinner consistency.
- Adjust seasoning: Taste the hummus and add extra salt, lemon juice, or cumin as desired to enhance the flavor balance.
- Serve and garnish: Transfer the hummus to a serving bowl. Sprinkle reserved whole chickpeas on top, drizzle with extra virgin olive oil, garnish with finely chopped parsley, and dust with ground paprika for color and a subtle smoky flavor.
Notes
- For best texture and flavor, soak and cook dried chickpeas instead of using canned.
- Adjust lemon juice and garlic according to your taste preferences for tanginess and pungency.
- Use ice water to achieve a light and fluffy hummus texture.
- The longer blending time helps create a smooth and creamy consistency.
- Hummus can be stored covered in the refrigerator for up to 5 days.
- Serve with pita bread, fresh vegetables, or as a sandwich spread.
