Description
This classic hummus recipe delivers a smooth, creamy spread made from chickpeas, tahini, garlic, lemon juice, and olive oil. Simple to prepare and perfect as a dip or accompaniment, it can be adjusted for ultra smooth texture or served traditionally with a drizzle of olive oil and a sprinkle of paprika.
Ingredients
Scale
Hummus Base
- 400g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish)
- 1/4 cup liquid from the canned chickpeas
- 1 medium garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/2 cup hulled tahini (sesame paste), mixed well before using
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
- Pinch of paprika, for garnish
- Reserved chickpeas, for garnish
Instructions
- Optional Extra Smooth Preparation: For an ultra smooth texture, consider soaking dried chickpeas overnight or peeling the skins off chickpeas before blending, although this step is optional and the recipe works well without it.
- Reserve Chickpeas for Garnish: Set aside about 10 whole chickpeas from the drained can to use as garnish at the end of the recipe.
- Blend Ingredients: Place the remaining chickpeas, minced garlic, fresh lemon juice, tahini, and olive oil into a food processor or blender. Blitz these ingredients until they form a coarse paste.
- Season the Hummus: Add salt and pepper carefully, especially if using canned chickpeas, since the saltiness can vary by brand. Taste and adjust seasoning accordingly.
- Add Liquid to Thin: Pour in the reserved chickpea liquid a little at a time while blending for a couple of minutes until the hummus reaches desired smoothness. This helps achieve a slightly grainy but soft texture.
- Adjust Flavor and Consistency: Taste the hummus and add more lemon juice or salt as preferred. Adjust the thickness by adding more liquids if needed. The ideal consistency is soft and dropping, similar to ketchup.
- Serve Traditionally: Spoon a large dollop onto a plate or shallow bowl. Use a spoon to spread and create swirls on the surface. Garnish with the reserved chickpeas, drizzle generously with extra olive oil, and sprinkle with paprika for color and flavor.
Notes
- Using canned chickpeas is a time saver, but for a creamier texture, soaking and cooking dried chickpeas is recommended.
- Hulled tahini provides a smoother hummus, but hulled or unhulled can be used based on preference.
- Adjust salt carefully since canned chickpeas may already contain salt.
- For ultra smooth hummus, peeling chickpeas or using chickpea cooking water can help achieve a velvety texture.
- This recipe yields enough hummus for 6 to 8 servings, great for gatherings or meal prep.
