Silky Classic Hummus
This restaurant-quality hummus achieves its famously smooth and creamy texture through a few simple but important techniques. Made from scratch with tahini and fresh lemon it is far superior to anything from a store container.
Ultrasmooth homemade hummus made with tahini fresh lemon and warm spices.
Nutrition per serving
Ingredients
base
acid
aromatics
fat
spices
Instructions
Process the Tahini Base
Add the tahini and fresh lemon juice to a food processor and process for about 1 minute until the mixture becomes thick, pale, and fluffy. This step is the secret to achieving incredibly creamy hummus by whipping air into the tahini before adding anything else.
Add Aromatics and Chickpeas
Add the garlic and cumin to the tahini mixture and process for another 30 seconds. Add the drained chickpeas and process for about 1 minute. The mixture will look grainy and thick at this stage which is completely normal.
Adjust Consistency and Season
With the food processor running drizzle in 3 to 4 tablespoons of the reserved chickpea liquid. Continue processing for 3 to 4 full minutes until the hummus is remarkably smooth and creamy. Taste and adjust salt and lemon juice as needed.
Serve and Garnish
Transfer the hummus to a wide shallow bowl and use the back of a spoon to create a swirl on the surface. Drizzle generously with olive oil and sprinkle with paprika and chopped parsley. Serve with warm pita bread or fresh vegetables.
Substitutions
Common mistakes
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