Hummus Recipe

Hummus

1. 1

   Prep chickpeas

   Drain the canned chickpeas, reserving the liquid (aquafaba). Optional: for ultra-smooth hummus, optionally remove skins by rubbing chickpeas between towels or pinching each—this adds about 5–10 minutes but yields a silkier texture. Reserve 3 tablespoons of the aquafaba; if you don't have that much, substitute with water.

2. 2

   Blend aromatics and tahini

   In a food processor, add tahini, lemon juice, peeled garlic cloves, ground cumin, and 1/2 teaspoon of the salt. Process for 30–45 seconds until the mixture becomes thick and slightly lighter in color. Scrape down the sides with a spatula.

3. 3

   Emulsify

   With the processor running on low, slowly drizzle in 2 tablespoons of extra virgin olive oil and then the 3 tablespoons reserved aquafaba (or water). Continue processing for 30 seconds to emulsify; the mixture should become creamier and smoother.

4. 4

   Add chickpeas

   Add the drained chickpeas to the processor in two batches, processing about 30–45 seconds after each addition. Scrape down the sides as necessary to ensure even blending.

5. 5

   Adjust texture and seasoning

   If the hummus is too thick or grainy, add the 2 tablespoons ice water (a tablespoon at a time) and process until smooth, 15–30 seconds. Taste and add remaining 1/2 teaspoon salt or more lemon juice as needed. Continue processing until you reach a silky consistency, about 30–60 seconds more.

6. 6

   Plate and garnish

   Spoon the hummus into a shallow serving bowl, using the back of the spoon to create a shallow well in the center. Drizzle 1 tablespoon extra virgin olive oil over the surface, sprinkle 1/4 teaspoon paprika and chopped parsley. Serve immediately or refrigerate in an airtight container for up to 5 days.