Greek & Mediterranean · Free
Creamy Classic Hummus
An ultra-smooth blend of chickpeas, tahini, lemon, and garlic that is worlds better than store-bought. The secret is a long blend and a splash of ice water for a light, whipped texture.
****+
Prep 15 min · Cook 0 min
Method
Drain and rinse the chickpeas well; for the smoothest result, pinch off and discard the loose papery skins on as many chickpeas as you have patience for.
Add the lemon juice and chopped garlic to a food processor and blend for about 30 seconds, then let it sit for a few minutes so the harsh raw garlic edge mellows in the acid.
Add the tahini, cumin, and salt to the processor and blend for 1 minute until the mixture turns thick, pale, and creamy.
Scrape down the sides, then add the olive oil and blend again until fully combined.
Add the chickpeas and process for a full 2 to 3 minutes, stopping to scrape the bowl once or twice; a long blend is what makes hummus silky rather than grainy.
With the machine running, drizzle in the ice-cold water one tablespoon at a time until the hummus becomes light, fluffy, and pale.
Taste and adjust with more salt or lemon juice until it tastes bright and balanced to you.
Spoon the hummus into a shallow bowl and use the back of the spoon to make a swirl or well in the surface.
Drizzle olive oil generously into the well, then sprinkle with paprika and chopped parsley.
Serve at room temperature with warm pita, crackers, or fresh vegetable sticks.
Chef's tips
- Ice-cold water is the trick professionals use to whip air into the hummus and lighten its texture, so do not skip it.
- If you have 10 extra minutes, removing the chickpea skins makes an unbelievably smooth difference.
- Hummus thickens in the fridge, so stir in a little water or olive oil to loosen it before serving leftovers.
Cooking times vary by equipment -- cook to temperature and to taste.
