Classic Hummus
Smooth, creamy, and packed with flavor — a perfect dip for any occasion.
Equipment
- 1 high-speed blender
Ingredients
- 1 can chickpeas drained and rinsed (0.425 kilograms or 15 oz) - or 1 ½ cups cooked chickpeas
- ¼ cup tahini (sesame seed paste)
- 2-3 tbsp fresh lemon juice (about 1 large lemon)
- 1-2 garlic cloves minced (adjust to taste)
- 2-3 tbsp olive oil extra virgin (plus more for garnish)
- ½ tsp ground cumin (optional)
- ½ tsp salt to taste
- 2-4 tbsp cold water
- paprika or sumac for garnish (optional)
- parsley for garnish chopped (optional)
Instructions
- (Optional) For extra creamy hummus, peel the chickpeas by rubbing them between your fingers or kitchen towels to remove the skins.
- Blend minced garlic and fresh lemon juice in a food processor for about 30 seconds to mellow the garlic flavor.
- Add the tahini and blend until smooth and creamy. Add a tablespoon of water if the resulting paste is too thick.
- Add the chickpeas, cumin (if using), and salt. Blend while drizzling in olive oil.
- Add cold water, one tablespoon at a time, blending until you reach the desired smoothness.
- Taste and adjust seasoning with more lemon juice, salt, or olive oil if needed.
- Transfer to a bowl, make a well in the center, drizzle olive oil, and sprinkle with paprika, sumac, or fresh herbs (I love it with parsley!).
- Serve with pita, crackers, or veggies.
Nutrition
Calories: 70kcal
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