Description
This easy authentic hummus recipe creates the smoothest, creamiest hummus you'll ever have. By following just a few simple tips, you can ditch the way you used to make hummus and elevate it to the next level - a classic Mediterranean style that hummus dreams are made of. If serving as a dip, garnish with high-quality extra virgin olive oil, fresh parsley and a sprinkle of paprika.
Ingredients
Scale
- 1, 15 ounce can garbanzo beans
- 1 teaspoon baking soda
- 1 garlic clove
- 1 lemon, juiced
- 3/4 teaspoon fine salt
- 1/4 cup runny tahini
- 1/4 cup ice water (1 tablespoon at a time)
- For serving: Drizzle of good quality extra virgin olive oil, sprinkle of paprika and freshly chopped Italian flat-leaf parsley
Instructions
- Boil the chickpeas. Pour the entire can of chickpeas (do not drain first) into a pot. Add 2 cups of water and bring to a rolling boil.
- Add baking soda. Stir well and allow to bubble. You can skim the foam if needed, but I usually just reduce the heat slightly in order to manage the foam to prevent overflowing. You want this reaction to happen as this is what removes the skin from the chickpeas and helps to soften them.
- Cook the chickpeas for 10 minutes. You want them to be overcooked so don't worry if it stays on longer!
- Rinse and drain the chickpeas. Rinse with cold water and set aside.
- Add the garlic, lemon juice and salt to a food processor or blender. Process for one minute.
- Add the tahini to the food processor/blender and process for another minute.
- Drizzle in 1-2 tablespoons if the ice water. This helps process the tahini!
- Add in the cooked (and fully rinsed) chickpeas. Process for 4-5 minutes. If too thick, drizzle in the remaining ice water to help thin it out.
- Taste and adjust as needed. Add more lemon juice for brightness, tahini for richness, salt for saltiness or ice water to thin it out more. You may need to scrape down the sides and process for another couple seconds at the end to ensure everything is well incorporated.
- Transfer to a serving dish and garnish. Using the back of a spoon, make a "well" in the center and drizzle in high quality extra virgin olive oil. Sprinkle with paprika and chopped fresh Italian flat leaf parsley.
Notes
This recipe can be made using a food processor or a blender. A blender will make the hummus extra smooth!
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Mediterranean
