Hummus is one of the most popular recipes and if you have not made this recipe before, you are going to love it. Canned chickpeas make the recipe quick and easy. Simply drain and rinse them. For ultra-smooth hummus, remove the chickpea skins, this can be time-consuming, so you don’t have to do it every time. The hummus will be very smooth without removing them so it’s up to you. You need tahini into the food processor then lemon juice, fresh lemon juice is the best. Turn on the food processor for a minute then scrape the sides and the bottom of the bowl then process for 30 more seconds.
Creaming the tahini and lemon juice before adding any other ingredients os one of the secrets to making extra smooth hummus. You are also going to need garlic, just one clove but you could always add more if you are a garlic fan. Roasted garlic would be really good, too. Add your garlic and some olive oil, a little cumin and some salt then turn the processor for a minute until everything is mixed. Scrape the bowl again then get ready to add the chickpeas. You will add the chickpeas in two batches to make sure everything is mixed in. After a minute or two, the hummus will be smooth. You can also use a blender to make this hummus if you do not have a food processor but it does need to be high-powered. Lastly to make the hummus really smooth, add a little water.
As you add water, you will see your hummus get smoother and smoother, add as much or as little as you need your hummus to be but a 3 tablespoon is the average measurement. Turn your food processor for a few seconds so everything is incorporated and that ay you are done making extra smooth hummus thats way better than anything you can buy at the store.
- 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
- 1 small garlic clove, minced
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (30 to 45 ml) water
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.
- Scrape the sides and bottom of the bowl then process for 30 seconds more.
- This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute.
- Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea.
- To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.