Houmous (vg) Recipe
Make Houmous (vg) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Houmous
Method
Houmous
Prep chickpeas
Drain the canned chickpeas and reserve 2 tablespoons of whole chickpeas for garnish. For extra-smooth houmous, remove skins by pinching each chickpea between thumb and forefinger; this step is optional but yields a silkier texture. Pat the remaining chickpeas dry with a paper towel.
Combine tahini and lemon
In a food processor or high-speed blender, add 1/2 cup tahini and 1/4 cup fresh lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes slightly whipped. Scrape down the sides with a spatula.
Add garlic and seasonings
Add the peeled clove of garlic, 1/2 teaspoon ground cumin, 3 tablespoons extra-virgin olive oil, 3 tablespoons cold water (or aquafaba), 3/4 teaspoon fine sea salt, and 1/8 teaspoon ground black pepper to the whipped tahini-lemon mixture. Process for 20–30 seconds to combine.
Add chickpeas and blend
Add the drained chickpeas to the processor. Blend for 1–2 minutes, stopping to scrape down the sides every 20–30 seconds. If the mixture is too thick or grainy, add additional cold water or aquafaba 1 tablespoon at a time and continue processing until you reach a smooth, creamy consistency (total processing time may be 2–4 minutes depending on your machine).
Adjust seasoning and texture
Taste the houmous and adjust salt, lemon, or cumin as needed. If you want a silkier texture, process an extra 30–60 seconds and add a little more olive oil (up to 1 tablespoon) or water/aquafaba as needed.
Transfer and garnish
Spoon the houmous into a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle about 1 teaspoon of extra-virgin olive oil over the surface, place the reserved whole chickpeas in the center, sprinkle with 1/2 teaspoon paprika and 1 tablespoon finely chopped fresh parsley.
Serve or store
Serve immediately with pita, flatbread, or vegetables. Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. If the houmous thickens in the fridge, stir in 1 teaspoon of water or olive oil before serving to loosen.