Creamy Hummus

Name: Creamy Hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas from scratch); ¼ cup tahini; ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons); 1 small clove garlic, minced; 2 to 3 tablespoons ice water (or more, as needed); ½ teaspoon ground cumin; ½ teaspoon fine sea salt (or more, to taste); 1 tablespoon extra-virgin olive oil, plus more for drizzling; Optional garnishes: Paprika, sumac, fresh parsley, pine nuts

Pairs With Chardonnay

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 10 minutes
Total Time:: 20 minutes
Yield:: 4 to 6 servings

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas from scratch) 2 (15-ounce) cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas from scratch)
¼ cup tahini 1/2 cup tahini
¼ cup freshly squeezed lemon juice (from 1 to 2 lemons) 1/2 cup freshly squeezed lemon juice (from 2 to 4 lemons)
1 small clove garlic, minced 2 small cloves garlic, minced
2 to 3 tablespoons ice water (or more, as needed) 4 to 6 tablespoons ice water (or more, as needed)
½ teaspoon ground cumin 1 teaspoon ground cumin
½ teaspoon fine sea salt (or more, to taste) 1 teaspoon fine sea salt (or more, to taste)
1 tablespoon extra-virgin olive oil, plus more for drizzling 2 tablespoons extra-virgin olive oil, plus more for drizzling
Optional garnishes: Paprika, sumac, fresh parsley, pine nuts Optional garnishes: Paprika, sumac, fresh parsley, pine nuts

Instructions

Prepare Chickpeas: Place canned chickpeas in a small saucepan with about ½ teaspoon of baking soda and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until very soft. Drain and rinse thoroughly. If cooking chickpeas from scratch, ensure they are very tender and mushy. Pro-tip: Removing the skins from the chickpeas after cooking can also contribute to a smoother hummus, though it is optional.
Combine Tahini, Lemon Juice, and Seasonings: In a food processor, combine the tahini and lemon juice. Process for 1 to 2 minutes, scraping down the sides as needed, until the mixture is light, creamy, and pale in color. This step is crucial for achieving a smooth texture. Add the minced garlic, ground cumin, and sea salt to the tahini mixture in the food processor. Process for about 30 seconds to combine.
Add chickpeas and blend. Add the prepared chickpeas to the food processor. Process for 3 to 5 minutes, scraping down the sides frequently, until the mixture is very smooth.
Achieve creamy texture with ice water. While the food processor is running, gradually add the ice water, 1 tablespoon at a time, until the hummus reaches your desired consistency—light, fluffy, and creamy. You may need more or less than 3 tablespoons.
Taste the hummus and adjust seasonings as needed, adding more lemon juice, salt, or cumin if desired.
Transfer the hummus to a serving bowl. Drizzle with extra-virgin olive oil and garnish with paprika, sumac, or fresh parsley if using. Serve immediately with pita bread, fresh vegetables, or your favorite dippers. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.