Description
This best hummus recipe delivers a smooth, creamy, and flavorful chickpea dip perfect for any occasion. Made from simple ingredients including chickpeas, tahini, lemon juice, and garlic, it's a versatile and healthy spread that can be garnished with a variety of toppings to suit your taste.
Ingredients
Chickpeas
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if using canned chickpeas)
Base Ingredients
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Garnishes (optional)
- Drizzle of olive oil or zhoug sauce
- Sprinkle of ground sumac or paprika
- Chopped fresh parsley
Instructions
- Cook Chickpeas: Place the chickpeas in a medium saucepan with the baking soda. Cover with several inches of water and bring to a boil over high heat. Boil for about 20 minutes, reducing heat if necessary to prevent overflow, until chickpeas are bloated and soft and skins start to fall off. Drain in a fine-mesh strainer and run cool water over them for about 30 seconds. Set aside.
- Prepare Lemon-Garlic Mixture: In a food processor or blender, combine lemon juice, chopped garlic, and salt. Process until garlic is finely chopped then let the mixture rest for at least 10 minutes to mellow the garlic flavor.
- Add Tahini: Add tahini to the processor and blend until thick and creamy, scraping down sides as needed to incorporate all ingredients.
- Incorporate Ice Water: While processing, drizzle in 2 tablespoons of ice water, continue blending until the mixture is ultra smooth, pale, and creamy. Add an additional 1 to 2 tablespoons ice water if tahini is very thick to achieve a creamy texture.
- Add Spices and Chickpeas: Add cumin and the cooked chickpeas to the processor. While blending, drizzle in the olive oil. Blend for approximately 2 minutes, scraping down sides as needed until super smooth. Add more ice water by the tablespoon as needed for desired creaminess.
- Adjust Seasoning: Taste the hummus and add additional salt (about ¼ teaspoon) and lemon juice (about 1 tablespoon) as needed for flavor balance and brightness.
- Serve and Garnish: Transfer hummus to a serving bowl. Use a spoon to create swooshes on the surface, then garnish with your choice of olive oil, zhoug sauce, sumac, paprika, or chopped parsley. Serve immediately or refrigerate for up to 1 week.
Notes
- Using baking soda softens canned chickpeas for creamier hummus.
- Letting the lemon-garlic mixture rest mellows raw garlic's sharpness.
- Adjust ice water quantities to reach your preferred hummus texture.
- Garnishes add flavor and visual appeal but are optional.
- Hummus stores well in the refrigerator for up to one week.
- For extra smooth hummus, peeling chickpeas is optional but not required as per this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
