Hommous Recipe
Chickpeas puréed with tahini, lemon juice & a hint of fresh garlic.
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Ingredients
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Hommous
Method
Hommous
- 1
Prepare chickpeas (optional smoother texture)
If you want silkier hommous, remove skins from the chickpeas by rubbing them between your fingers or between two towels and discarding loose skins. This step is optional; proceed with drained chickpeas if short on time.
- 2
Blend base
In a food processor, combine the drained chickpeas, tahini, lemon juice, peeled garlic clove, ground cumin, and 1/2 teaspoon of the salt. Pulse a few times to break down the chickpeas, then run continuously while adding the olive oil in a steady stream until mixture starts to come together.
- 3
Adjust texture
With the processor running, add cold water 1 tablespoon at a time (total about 2–3 tbsp) until the hommous reaches a smooth, spreadable consistency. Stop and scrape down the sides of the bowl as needed to ensure even blending.
- 4
Season to taste
Taste the hommous and add the remaining salt (about 1/4 tsp more if needed) and the black pepper. If brighter acidity is desired, add additional lemon juice 1 teaspoon at a time. Blend again briefly to incorporate adjustments.
- 5
Plate and garnish
Spoon the hommous into a shallow serving bowl, using the back of the spoon to create a shallow well in the center. Drizzle the reserved 1 teaspoon olive oil over the top, sprinkle paprika evenly, and scatter the chopped parsley if using.
- 6
Serve
Serve immediately with warm pita, pita chips, or fresh vegetables. Leftover hommous can be stored in an airtight container in the refrigerator for up to 4–5 days.
