Description
A creamy, smooth hummus recipe made with chickpeas, tahini, lemon juice, garlic, and olive oil. This easy-to-make spread is perfect as a dip or appetizer and is enhanced by peeling the chickpeas for an exceptionally velvety texture. Garnished with sumac and olive oil, it pairs wonderfully with pita, crackers, or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup tahini paste
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- 6 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon sumac powder
Instructions
- Prep chickpeas: Using your hands, pop the skins off each chickpea and discard the skins. Although tedious, removing the skins ensures your hummus becomes extra smooth and creamy.
- Process chickpeas: Place the peeled chickpeas in a food processor and pulse until they form a coarse paste, breaking them down evenly.
- Add tahini and flavorings: Add tahini paste, freshly squeezed lemon juice, crushed garlic, and sea salt to the processed chickpeas. Continue blitzing to combine all ingredients well.
- Adjust texture: Gradually add water, one tablespoon at a time, continuing to blend until the mixture reaches a very creamy and smooth consistency.
- Plate and garnish: Scoop the hummus into a serving bowl, spread evenly, and create shallow wells with a spoon. Drizzle with olive oil and sprinkle sumac powder over the top for added flavor and color.
- Add optional toppings: Enhance with optional garnishes such as chopped herbs, toasted chickpeas, pomegranate seeds, toasted pine nuts, or cherry tomatoes to add texture and freshness.
- Serve: Serve your creamy hummus with warm pita bread, crackers, or fresh crudités for dipping and enjoying this versatile Middle Eastern classic.
Notes
- Removing the skins from chickpeas is optional but highly recommended for the creamiest texture.
- You can adjust lemon juice and garlic amounts according to your taste preferences.
- Use cold water to help achieve a lighter texture when blending.
- Store homemade hummus in an airtight container in the refrigerator for up to 4 days.
- For an even smoother texture, blend longer or add a bit more water as needed.
