Hummus
Total Time
7 mins
Prep Time
7 mins
Rating
4.58 out of 5 stars
(19)
Ingredients
8
- 15 oz can chickpeas, rinsed and drained
- 1 teaspoon baking soda
- 1/3 cup tahini paste
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 small cloves garlic, chopped (or 1 large clove)
- 1 teaspoon kosher salt
- 2 to 4 tablespoons ice water
- Garnish: Drizzle of olive oil, sprinkle of paprika, chopped fresh parsley
- For serving: pita bread, pita chips, or cut up veggies
How would you rate this recipe?
Preparation
Step 1
In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat. Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.
Step 2
In a food processor, add the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.
Step 3
With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth. I usually use 4 tablespoons of ice water.
Step 4
Taste and adjust seasonings, if necessary. You may need to add more lemon or salt.
Step 5
Scrape the hummus into a bowl and drizzle with olive oil. Sprinkle with paprika and garnish with a little fresh parsley. Serve with pita bread, pita chips, or cut up veggies.
Step 6
Save recipe for the next time?
Chef's notes
Store hummus in an airtight container in the refrigerator for up to 5 days.
