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Hummus

The best hummus ever! Light and fluffy, creamy, flavorful and easy methods.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: dip
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz. can chickpeas
  • ½ tsp baking soda
  • 3 cloves garlic
  • 2 tbsp freshly squeezed lemon juice (preferably, but if not available sub lime juice)
  • ½ cup tahini
  • ¾ tsp sea salt
  • 1 tbsp extra virgen olive oil
  • 2-4 tbsp ice water
  • ½ tsp ground cumin
  • 1 tbsp extra virgen olive oil (optional)
  • ½ tsp ground smoked paprika (optional)
  • ½ tsp ground chipotle (optional)

Equipment

  • food processor or high speed blender

Method
 

  1. Add chickpeas and baking soda to a saucepan. Cover the chickpeas with a few inches of water, bring to a boil, lower heat and simmer for 20 minutes. Scoop off foam and skins to float to the surface.
  2. In the meantime, add garlic, lemon juice and salt to a food processor or high speed blender and run it until garlic is finely chopped. Let this garlic mixture rest for 5 minutes.
  3. Drain the chickpeas in a mesh strainer and keep under cool running water get rinse off the baking soda.
  4. Add chickpeas, tahini and cumin to the garlic mixture in the food processor and run it until creamy. While running the food processor, drizzle in ice water, 1 tablespoon at a time. Scrape down the food processor and blend until the mixture is super smooth. Add more ice water if it is still too thick.
  5. Now add olive oil to the running food processor until your hummus is silky smooth.
  6. Taste and adjust if necessary; add more salt and/or lemon juice.
  7. Transfer to a serving bowl or plate. Optional: add ½-1 tbsp of olive oil and smoked paprika and/or chipotle. Use a spoon to creat swooshes on top.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.