Extra-Creamy Hummus Recipe

Name: Extra-Creamy Hummus Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas (drained and rinsed, 400g each); 1 tsp baking soda; 1/2 cup tahini; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup ice water; 2 cloves garlic (crushed); 1/4 cup olive oil (plus extra for serving); 1 tsp salt (or to taste); 1 tsp ground cumin

35 min 8 servings Easy

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Extra-Creamy Hummus Recipe

Indulge in this restaurant-quality, extra-creamy hummus made with a simple technique that guarantees smoothness every time.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Hummus is a beloved staple in many cuisines, known for its rich, creamy texture and nutty flavour. Achieving the perfect smoothness often seems elusive when making it at home. However, with a few simple techniques, you can create hummus that rivals even the best restaurant versions. The secret lies in the preparation of the chickpeas and the careful blending of tahini. By simmering canned chickpeas with baking soda, you loosen their skins, resulting in a more velvety texture. The addition of ice water to your tahini blend ensures a light, airy consistency, setting the stage for the creamiest homemade hummus you've ever tasted.

Ingredients

Servings

Hummus

Instructions

Prepare Chickpeas

In a medium saucepan, combine the drained chickpeas and 1 tsp of baking soda. Add enough water to cover the chickpeas by about 2 cm (1 inch). Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the skins begin to loosen.

Pro tip: Loosening the skins helps in achieving a smoother hummus.

Drain and Rinse

Drain the chickpeas and rinse them under cold water to remove the baking soda and any loosened skins. This step is crucial for smooth texture.

Blend Tahini

In a food processor, combine the tahini and lemon juice. Process for about 1-2 minutes until the mixture is thick and creamy, scraping down the sides as necessary.

Pro tip: Whipping the tahini first helps to aerate it, resulting in a fluffier hummus.

Add Ice Water

With the processor running, slowly add the ice water, one tablespoon at a time. Continue to process until smooth and pale.

Incorporate Chickpeas

Add the drained chickpeas, garlic, olive oil, salt, and cumin to the tahini mixture. Process for about 2-3 minutes, or until very smooth.

Pro tip: For extra creaminess, process for an additional minute.

Adjust Seasoning

Taste and adjust the seasoning with more salt or lemon juice if needed. If the hummus is too thick, add a bit more ice water until the desired consistency is reached.

Serve

Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with paprika or za'atar, if desired.

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Tips & Tricks

<ul><li>Use baking soda to help loosen chickpea skins for a smoother texture.</li><li>Whip tahini with lemon juice and ice water for an airy base.</li><li>Blend thoroughly for a silky finish.</li></ul>

Serving Suggestions

Serve this extra-creamy hummus with a drizzle of olive oil and a sprinkle of paprika or za'atar. It pairs wonderfully with warm pita bread, crunchy vegetable sticks, or as a spread in wraps and sandwiches. Make-ahead tip: This hummus can be stored in an airtight container in the refrigerator for up to five days. Stir before serving as it may thicken slightly when chilled.