Description
This Best Hummus recipe offers a creamy, smooth, and tangy Middle Eastern classic dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. Perfect as an appetizer or snack, this easy-to-make hummus blends simple ingredients to create a delicious, healthy, and versatile spread that pairs well with pita bread, vegetables, or as a condiment in wraps and sandwiches.
Ingredients
Hummus Base
- 5-6 Tbsp lemon juice (about 2 lemons, adjust 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 (to desired consistency)
- 2/3 cup tahini
- 1/2 tsp ground cumin
- 1/4 cup extra virgin olive oil (plus additional for drizzling)
For Garnish
- 2 Tbsp reserved whole chickpeas
- 1 Tbsp finely chopped parsley
- Ground paprika to sprinkle
Instructions
- Prepare lemon-garlic mixture: In a food processor, combine 5 tablespoons of lemon juice, 1 1/2 teaspoons of salt, and the grated garlic. Blend until combined and let the mixture rest for 10 minutes to meld the flavors.
- Add tahini: Add the tahini to the processor and blend until the mixture becomes thick and smooth, scraping down the sides as needed to ensure even blending.
- Incorporate ice water: With the food processor running, slowly add 6 to 8 tablespoons of ice water, one tablespoon at a time. Continue blending until the mixture turns smooth and creamy, scraping down the bowl occasionally.
- Add chickpeas, cumin, and olive oil: Add the cooked, drained chickpeas, ground cumin, and 1/4 cup of olive oil to the food processor. Blend for about 5 minutes until the hummus is creamy and completely smooth. Adjust consistency by adding more ice water if necessary.
- Season to taste: Taste and adjust seasoning by adding more salt, cumin, or lemon juice as desired to balance flavor.
- Serve and garnish: Transfer the hummus into a serving bowl. Garnish with the reserved whole chickpeas, a drizzle of extra virgin olive oil, finely chopped parsley, and a dusting of ground paprika for color and extra flavor.
Notes
- Using ice water helps create an ultra-smooth and creamy texture.
- Freshly squeezing lemon juice yields the best flavor compared to bottled lemon juice.
- If using canned chickpeas, rinse well to reduce sodium.
- Adjust garlic and cumin to your preference for a milder or more pungent taste.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, ensure tahini is free from cross-contamination.
