Creamiest Hummus Without Shelling
The secret to the creamiest hummus is the order in which you mix the ingredients.
Equipment
Ingredients
- 1 1/2 cups cooked chickpeas
- 1/4 cup lemon juice 1 large lemon
- 1/4 cup tahini well-stirred
- 1 clove garlic minced
- 2 tbsp. extra-virgin olive oil plus more for serving
- 1/2 tsp. ground cumin
Instructions
- Directions
- Combine the tahini and lemon juice in a food processor and process for 1 minute. Scrape down the bowl, then process for 30 seconds more. This extra time helps whip up the tahini, making the hummus smooth and creamy
- Combine the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt with the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
- Process half of the chickpeas with the tahini mixture in the food processor for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and relatively smooth, for 1 to 2 minutes.
- If the hummus is too thick and has small bits of chickpea, you can fix this by slowly adding 2 to 3 tablespoons of cold water or aquafaba to the food processor while it is running until you reach the desired consistency.
- Taste and adjust the seasoning as necessary. Serve hummus with a drizzle of olive oil and a sprinkle of paprika.
- Your hummus will last one week in the fridge once put in an airtight container, Cover with a thin layer or olive oil if you plan to freeze.