Hummus

1. 1
   prep · ~5 min

   Peel the chickpeas for the smoothest texture.

   1.Rinse the cooked chickpeas under cool water and drain well.

   2.Gently rub handfuls of chickpeas between your fingers to slip off the skins.

   3.Pick out and discard the loose skins, then set the peeled chickpeas aside.

   TIPPeeling is optional but makes a noticeably creamier hummus. Pop the skins off while you watch TV.
2. 2
   mix · ~2 min

   Blend tahini with lemon juice to lighten it.

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

   2.Blend for 1 minute until the mixture turns thick and pale in color.

   3.Scrape down the sides with a spatula.

   TIPWhipping air into the tahini-lemon base is the secret to that whipped, fluffy hummus texture.
3. 3
   mix · ~1 min

   Add garlic, olive oil, salt, and cumin. Blend again.

   1.Add the chopped garlic, olive oil, salt, and cumin powder to the food processor.

   2.Blend for 30 seconds until the garlic is fully incorporated.

   3.Stop and scrape down the sides.
4. 4
   mix · ~5 min

   Add chickpeas and blend to a smooth paste.

   1.Add the peeled chickpeas to the food processor.

   2.Blend for 1 to 2 minutes until the mixture looks like a thick, coarse paste.

   3.With the motor running, drizzle in the ice water one tablespoon at a time.

   4.Continue blending for 2 to 3 minutes more until the hummus is very smooth and creamy.

   TIPIce water helps whip the hummus lighter and fluffier. Don't skip it—it makes a real difference.
5. 5
   prep · ~1 min

   Taste and adjust the seasoning.

   Scrape the hummus into a bowl. Taste and adjust with more salt, lemon juice, or cumin to your preference. Blend again briefly if adding any adjustments.

   TIPHummus always tastes better after it sits for 30 minutes. The flavors meld and the garlic bite mellows.
6. 6
   assemble · ~1 min

   Transfer to a serving plate and garnish.

   1.Spoon the hummus into a shallow serving bowl.

   2.Use the back of a spoon to swirl a well into the top.

   3.Drizzle generously with extra olive oil.

   4.Dust with a pinch of paprika.
7. 7
   serve

   Serve at room temperature with warm pita.

   Let the hummus sit for 10 to 15 minutes before serving. Serve with warm pita bread, fresh cucumber, carrot sticks, and cherry tomatoes on the side.

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