Classic Creamy Hummus

This recipe focuses on achieving a smooth, light texture.

Yields: Approximately 1.5 – 2 cups Prep time: 10 minutes Cook time: 0 minutes (if using canned chickpeas)

Ingredients:

• 1 (15-ounce) can chickpeas (garbanzo beans), drained, reserving about 1/2 cup of the liquid (aquafaba)
• 1/4 cup fresh lemon juice (from about 1 large lemon)
• 1/4 cup well-stirred tahini (sesame paste)
• 1 small clove garlic, minced (or more to taste, adjust for raw garlic intensity)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin (optional, but recommended for flavor)
• 1/2 teaspoon salt, or to taste
• 2-4 tablespoons cold water or reserved aquafaba (as needed for desired consistency)
• For Garnish (Optional): Paprika, sumac, chopped fresh parsley, a few whole chickpeas, or an extra drizzle of olive oil.

Instructions:

1. Combine Ingredients (Except extra liquid and garnish): In the bowl of a food processor, combine the drained chickpeas, lemon juice, tahini, minced garlic, 2 tablespoons olive oil, cumin (if using), and salt.
2. Process until Smooth: Process the mixture for 2-3 minutes, stopping occasionally to scrape down the sides of the bowl with a spatula.
3. Adjust Consistency: The hummus will likely be very thick at this point. With the food processor running, slowly add the reserved chickpea liquid (aquafaba) or cold water, 1 tablespoon at a time, until the hummus reaches your desired creamy and smooth consistency. Some people prefer it thicker, others thinner. Continue processing for another 1-2 minutes after adding liquid to ensure it’s very smooth and light.
4. Taste and Adjust: Taste the hummus and adjust seasonings as needed. You might want more salt, lemon juice, or even a tiny bit more cumin.
5. Serve: Transfer the hummus to a serving bowl. Use the back of a spoon to create a slight swirl or well in the center. Drizzle with extra-virgin olive oil and garnish with paprika, sumac, parsley, or whole chickpeas, if desired.
6. Enjoy: Serve immediately with warm pita bread, pita chips, fresh vegetables (like cucumber, carrots, bell peppers), or as a spread in sandwiches and wraps.

Tips for Ultra-Creamy Hummus:

• Peel the chickpeas: For the smoothest possible hummus, you can gently rub the cooked chickpeas between your fingers or on a kitchen towel to remove their skins before processing. This is optional but makes a noticeable difference in texture.
• Simmer canned chickpeas: Even if using canned chickpeas, some recipes suggest simmering them in a pot of water with a pinch of baking soda for 15-20 minutes to soften them further before blending. This helps them break down more easily.
• Whip the tahini and lemon: Some chefs recommend processing the tahini and lemon juice first for a minute or two until light and fluffy before adding the other ingredients.
• Use good quality tahini: The quality of your tahini significantly impacts the flavor and creaminess of your hummus. Look for brands that are smooth and pourable, not pasty or separated.

Hummus perfect picnic treat!