Hummus Recipe
Total Time
30 mins
Prep Time
20 mins
Rating
4.96 out of 5 stars
(49)
Ingredients
8 servings
- 5-6 Tbsp lemon juice, or to taste (from 2 lemons)
- 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, reserve 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
- 1 Tbsp parsley, finely chopped, to serve
- ground paprika, to serve
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Preparation
Step 1
In a food processor, combine 5 Tbsp lemon juice, 1 1/2 tsp salt, and grated garlic. Blend to combine and let the mixture rest for 10 minutes.
Step 2
Add tahini and blend until thick and smooth, scraping down the bowl as needed.
Step 3
With the blender running, add 6-8 Tbsp ice water 1 Tablespoon at a time and blend until smooth, scraping the sides of the bowl as needed.
Step 4
Add cooked and drained chickpeas, cumin, and 1/4 cup olive oil. Blend until creamy and completely smooth (about 5 minutes), scraping down the bowl as needed. Add more ice water to reach desired consistency.
Step 5
Season to taste with more salt, cumin, and lemon juice if needed.
Step 6
To serve, transfer to a serving bowl, sprinkle the top with reserved whole chickpeas if desired, drizzle with extra virgin olive oil, finely chopped parsley, and dust with ground paprika to taste.
Step 7
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Chef's notes
Hummus can be made in a high-powered blender, but it is more challenging since it is a thick mixture so it gets stuck and will require a lot of scraping down the blender bowl. A food processor is also great because it allows for adding water while the mixer is running without having to remove the lid and risk a potential mess.
Although freshly cooked chickpeas are best, canned chickpeas will work. If using canned chickpeas, pour them into a saucepan with their juice and heat them lightly. Warm chickpeas will blend better.
