Classic Hummus Recipe

Hummus

1. 1

   Prepare chickpeas

   Drain and rinse the canned chickpeas thoroughly. To get extra-smooth hummus, optionally remove the loose skins by pinching each chickpea between your fingers and discarding skins (about 5–10 minutes).

2. 2

   Blend tahini and lemon

   In a food processor, combine the tahini and fresh lemon juice. Process for 30–45 seconds until it becomes a slightly whipped, lighter-colored mixture. Scrape down the sides with a spatula.

3. 3

   Add garlic and seasoning

   Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Process for 20–30 seconds until the garlic is broken down and evenly incorporated.

4. 4

   Add chickpeas

   Add the drained chickpeas to the food processor. Process for 1 minute. Scrape down the sides and bottom, then process again for 1 minute. The mixture should be thick and relatively smooth.

5. 5

   Adjust texture

   With the food processor running on low, drizzle in the 3 tablespoons of olive oil and then the 3 tablespoons of cold water gradually until the hummus reaches your desired creaminess. This usually takes 30–60 seconds. Stop and scrape down the bowl as needed and continue until smooth.

6. 6

   Taste and adjust

   Taste the hummus and add more salt, lemon juice, or cumin as needed. If thicker than desired, add additional tablespoons of cold water, one at a time, processing briefly after each addition.

7. 7

   Serve

   Spoon the hummus into a serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle with 1–2 teaspoons of extra-virgin olive oil, sprinkle with paprika and chopped fresh parsley. Serve at room temperature with pita, vegetables, or crackers.