Smooth Hummus (Printable)
Velvety chickpea and tahini dip seasoned with lemon, garlic and cumin; ready in 10 minutes, vegan and gluten-free.
# What You’ll Need:
→ Chickpeas
01 - 1 can (14 oz) cooked chickpeas, drained and rinsed (or about 8.5 oz cooked chickpeas)
→ Tahini Mixture
02 - 4 tablespoons (2 oz) tahini
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tablespoons cold water, plus more as needed
→ Seasonings
06 - ½ teaspoon ground cumin
07 - ¾ teaspoon salt, or to taste
08 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
→ Garnishes (optional)
09 - Pinch of smoked paprika or ground sumac
10 - Finely chopped fresh parsley
# How To Make It:
01 - Combine the tahini and lemon juice in a food processor. Blend for 1 minute until the mixture becomes creamy and noticeably lighter in color.
02 - Add the minced garlic, ground cumin, and salt to the food processor. Blend again until fully incorporated.
03 - Add half of the drained chickpeas and blend for 1 minute, scraping down the sides as needed. Add the remaining chickpeas and continue blending until very smooth.
04 - Gradually add cold water, 1 tablespoon at a time, blending after each addition, until the hummus reaches your preferred consistency.
05 - With the motor running, slowly drizzle in the olive oil and blend one final time for a silky, smooth finish.
06 - Taste the hummus and adjust the salt or lemon juice as needed.
07 - Transfer the hummus to a serving bowl. Create a swirl on top, drizzle with olive oil, and sprinkle with smoked paprika or sumac and chopped parsley if desired. Serve with pita bread, vegetable sticks, or crackers.
# Expert Tips:
01 -
- That tahini lemon trick makes it fluffier than anything from a deli counter, and people will genuinely ask what you did differently.
- Ten minutes from can to bowl means you can whip this up while everyone is still figuring out what to snack on.
02 -
- Peeling the chickpeas sounds fussy but it is the single thing that takes this from good to restaurant-quality, and you can rub them between your hands in a towel to speed up the process.
- Cold water rather than warm or room temperature creates a lighter texture because it helps the tahini emulsify differently.
03 -
- If your tahini is clumpy or dry, warm it gently and stir before measuring so it blends smoothly instead of leaving grainy pockets in your hummus.
- Always save a few whole chickpeas for garnish because they make the bowl look abundant and invite people to dig in without hesitation.