Classic Hummus
Chickpeas, tahini, lemon, garlic, olive oil – blended until luxuriously smooth. The classic Middle Eastern dip, done in minutes.
Servings: 6
Ingredients
- 1 can of chickpeas drained
- 2/3 cup tahini
- zest & juice of 1-2 lemons
- 2-4 tablespoons of ice water (or sub with ice cubes)
- 1 garlic cloves minced/chopped
- 2 tablespoons olive oil
- 1 teaspoons cumin
- kosher salt
Instructions
- Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, cumin, salt and part of the ice water and/or ice cubes in a food processor or blender
- With the motor running, slowly add more ice water/ice cubes, until smooth creamy and the desired consistency is reached.
- Fold or whisk in 1–2 tablespoons extra-virgin olive oil by hand after blending. Taste and adjust seasoning as needed.
- Serve in a bowl and sprinkle fresh or dried herbs, nuts, seeds, flaky sea salt, olive oil swirls or anything else your heart desires.
Notes
- If you have a food processor, now is the time to use it. A blender works too.
- Add a few ice cubes while blending for an extra light and fluffy texture.
- Canned and dried chickpeas both work. ¾ cup dried chickpeas equals about one 15-oz can. Dried chickpeas create an even better flavor but take more time.
- For ultra-smooth hummus using canned chickpeas, peel them.
- Use good tahini.
- Play with toppings - fresh herbs, spices, nuts, seeds, crispy chickpeas, veggies, a drizzle of olive oil. Make it yours.
- Leftover hummus will keep in the fridge for up to a week.