Yummy Spoon
Creamy Hummus
Silky, fluffy hummus made with canned chickpeas, plenty of tahini, lemon and garlic. A splash of ice water while blending is the secret to a texture better than store-bought.
Ingredients
- 15 oz can chickpeas, 1 can (about 425 g), drained and rinsed
- ½ tsp baking soda
- ½ cup tahini, well stirred
- ¼ cup fresh lemon juice, from about 1½ lemons
- 1 small garlic clove
- ¾ tsp fine salt
- ½ tsp ground cumin
- 4 tbsp ice water, plus more as needed
- 2 tbsp extra-virgin olive oil, for serving
- ¼ tsp paprika or sumac, for serving
- 1 tbsp chopped fresh parsley, for serving
Instructions
- Put the chickpeas and baking soda in a saucepan, cover with water by 2 inches (5 cm) and simmer for 10 minutes, until very soft. Drain and rinse with cold water, rubbing off any loose skins. Set aside a few whole chickpeas for garnish.
- In a food processor, blend the tahini and lemon juice for 1 minute, until thick and pale. Scrape down the sides.
- Add the garlic, salt and cumin and blend for 30 seconds.
- Add the chickpeas and blend for 1 minute. With the motor running, drizzle in the ice water a tablespoon at a time.
- Keep blending for 2 to 3 minutes more, scraping down once or twice, until the hummus is very smooth and fluffy. Add more ice water if it is too thick. Taste for salt and lemon.
- Spread in a shallow bowl, top with the reserved chickpeas, drizzle with olive oil and sprinkle with paprika and parsley.
Notes
- Hummus thickens in the fridge. Stir in a spoonful of water before serving leftovers.
Substitutions
- Dried chickpeas: use 1¾ cups home-cooked chickpeas, simmered until very soft.
- Flavors: blend in roasted red pepper, roasted garlic or a handful of basil.
Storage
- Refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.