Description
Discover the secret to extra creamy homemade hummus with a minimum amount of oil. If your homemade hummus has ever come out discouragingly dense, let this easy method give you hope!
Ingredients
- ½ cups Tahini
- 2 whole Lemons, Juiced
- ½ cups Water
- 2 cloves Garlic, Roughly Chopped (I Used 3 To Make It Extra Garlicky)
- 2 cans 14-oz Cans, Chickpeas, Rinsed And Drained)
- ⅓ cups Olive Oil
- 1-½ teaspoon Smoked Paprika
- 1 teaspoon Cumin
- Salt And Pepper, to taste
Preparation
Add tahini, lemon juice and water into a food processor (or blender if you’re brave). Process on high speed until it becomes very light-colored and fluffy, which shouldn’t take long. Don’t skip this step! It’s what makes the hummus fluffy and creamy.
Add the garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides of the bowl occasionally, until it becomes as creamy as you’d like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).
When it’s reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. (If you’ve used canned chickpeas, you may not need any salt at all.) Process to blend them in. Taste and add more salt and pepper if you’d like, processing after each addition.
Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!
Adapted from Fresh Tart.
