Creamy Homemade Hummus (Print Version)
# Ingredients:
→ For the hummus
01 -
1 can (15 oz/400g) chickpeas, drained and rinsed (about 1½ cups)
02 -
1 small garlic clove, peeled
03 -
Juice of half a lemon
04 -
1 tablespoon tahini (sesame paste)
05 -
½ teaspoon ground cumin
06 -
¼ to ⅓ cup (60-80ml) good quality olive oil
07 -
½ teaspoon flaky sea salt
08 -
1-2 ice cubes (the secret to super smooth hummus)
→ For garnishing
09 -
1 tablespoon finely chopped fresh parsley
10 -
A pinch of smoked paprika
11 -
A drizzle of extra virgin olive oil
# Instructions:
01 -
Bring the drained chickpeas to a quick boil in fresh water for about 5 minutes. Drain and rinse under cold water, then gently rub them between your hands to loosen and remove the skins. This extra step makes for incredibly creamy hummus.
02 -
In a food processor or using an immersion blender, combine the skinned chickpeas, grated or minced garlic, lemon juice, tahini, cumin, olive oil, and salt. Blend until smooth, stopping to scrape down the sides as needed.
03 -
Drop in the ice cubes while the machine is running and continue to blend. The ice helps create that light, fluffy texture that makes restaurant-style hummus so special. Blend until the mixture is silky smooth and no ice chunks remain.
04 -
Transfer to a shallow bowl, creating swirls with the back of a spoon. Drizzle generously with olive oil, and sprinkle with fresh parsley and a light dusting of smoked paprika for color and flavor.
# Notes:
01 -
Store in the refrigerator with a thin layer of olive oil on top to keep it fresh for up to a week.
02 -
Taking the time to remove the chickpea skins is what gives this hummus its incredibly smooth and creamy texture.