Creamiest Hummus (Print Version)
# Ingredients:
→ Base
01 -
A can (15 oz) of chickpeas, rinsed and drained
02 -
About 1/3 cup of quality tahini
03 -
A couple of tablespoons (2 to 4) of icy water
04 -
2 spoonfuls of top-notch extra virgin olive oil
→ Seasonings
05 -
A couple of cloves of garlic, peeled and smashed
06 -
Half a teaspoon of ground cumin
07 -
Juice from a single lemon (roughly 2 to 3 tablespoons)
08 -
Three-fourths of a teaspoon of fine sea salt
→ Optional Toppings
09 -
Drizzle of extra virgin olive oil
10 -
Toasted pine nuts for flavor
11 -
Some fresh parsley, finely chopped
12 -
Dash of ground paprika or sumac
# Instructions:
01 -
In a food processor, combine the tahini, icy water, olive oil, cumin, salt, garlic, and lemon juice. Blend until everything is silky smooth.
02 -
Next, throw in the chickpeas and let it blend for 3 to 4 minutes, scraping the sides of the processor halfway through, until the texture is smooth. Add a bit of water if it’s too thick for your liking.
03 -
Have a quick taste and tweak the salt, cumin, or lemon juice as needed.
04 -
Serve right away with your favorite toppings or stash it in the fridge for up to 3 days.
# Notes:
01 -
Using chickpeas you’ve cooked at home can make it even smoother.
02 -
Optional trick: Simmer canned chickpeas to enhance the texture.
03 -
Ice-cold water works wonders for a creamy consistency.