Creamy Homemade Hummus

1. 1
   prep · ~3 min

   Prep the chickpeas for the smoothest hummus.

   1.Take the cooked chickpeas and rub them gently between your fingers under running water to slip off the skins.

   2.Discard the loosened skins — this takes a couple of minutes but makes the hummus noticeably silkier.

   3.Drain the skinned chickpeas well and set aside.

   TIPWarm chickpeas blend smoother than cold ones. If using pre-cooked from the fridge, rinse them under warm water first.
2. 2
   mix · ~1 min

   Whip the tahini and lemon juice into a thick paste.

   1.Add the tahini and freshly squeezed lemon juice to the food processor.

   2.Blend for 1 minute until the mixture turns pale, thick, and almost fluffy.

   3.Scrape down the sides with a spatula.

   TIPDon't skip this step — whipping the tahini with lemon juice first is the secret to ultra-creamy hummus.
3. 3
   mix · ~1 min

   Blend in the garlic, salt, and cumin.

   1.Add the garlic clove, salt, and cumin powder to the food processor.

   2.Process for 30 seconds until the garlic is completely broken down and incorporated.

   3.Scrape the bowl again.
4. 4
   mix · ~5 min

   Add chickpeas and blend until smooth.

   1.Add half the chickpeas and process for 1 minute.

   2.Add the remaining chickpeas along with the ice cubes and olive oil.

   3.Blend for 3 to 4 minutes, scraping down the sides as needed, until the hummus is silky and smooth.

   TIPThe ice cubes whip air into the hummus while keeping it cool, giving it that whipped, cloud-like texture.
5. 5
   mix · ~1 min

   Adjust the consistency and seasoning.

   Taste the hummus and add another pinch of salt or a squeeze of lemon if needed. If the hummus is thicker than you like, blend in a tablespoon of cold water at a time until it reaches your ideal consistency.

   TIPHummus thickens slightly as it sits. Make it just a touch looser than you want it to be when serving.
6. 6
   assemble · ~1 min

   Spread into a serving bowl and garnish.

   1.Transfer the hummus to a wide, shallow bowl, using the back of a spoon to create a swooping well in the center.

   2.Drizzle generously with extra virgin olive oil.

   3.Dust lightly with paprika.
7. 7
   serve

   Serve at room temperature with warm pita and crunchy vegetables.

   The hummus tastes best when it is not fridge-cold — let it sit for about 10 minutes if made ahead. Serve with wedges of warm pita bread, cucumber sticks, carrot batons, and radishes.

Cuisines we love