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Recipe

Creamy & Fluffy Homemade Hummus

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With chickpeas, tahini, fresh lemon, and garlic, simple ingredients become a smooth, satisfying dip. This version starts with canned chickpeas for convenience, then gives them an extra simmer to soften them further.
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Ingredients

  • Hummus
  • 2 cans chickpeas, 15 ounces each, with their liquid
  • 1 cup water, for cooking
  • 1 teaspoon salt, plus more to taste
  • 3–4 garlic cloves
  • Juice of 1–2 lemons, to taste
  • 1/4–1/3 cup tahini
  • 1/4–1/2 cup ice cubes

For Garnishing

  • Paprika
  • Chopped fresh parsley
  • Whole chickpeas, reserved from the cooked batch
  • Extra virgin olive oil

Instructions

  • Soften the chickpeas.
  • Pour the chickpeas and their canned liquid into a pot. Add 1 cup water, bring to a boil, then reduce to a gentle boil and cook for about 10 minutes, until very tender.
  • Drain and reserve.
  • Reserve some cooking liquid, then drain the chickpeas. Set aside a few whole chickpeas for garnishing.
  • Transfer the remaining chickpeas to a food processor or a blender suitable for thick mixtures. Add about 1/4 cup of the reserved cooking liquid.
  • Add the remaining ingredients.
  • Add the salt, garlic, juice of 1 lemon, 1/4 cup tahini, and 1/4 cup ice cubes.
  • Blend until fluffy.
  • Blend thoroughly until smooth and creamy, stopping to scrape down the sides as needed.
  • If the hummus is too thick, gradually add more ice cubes, up to the remaining 1/4 cup, blending fully between additions. Allow several minutes of processing for a silky texture.
  • Taste and adjust.
  • Taste and add more lemon juice, salt, or the remaining tahini as desired. Blend again until fully combined. The hummus should be soft and spreadable.
  • Garnish and serve.
  • Spoon onto a serving dish and use the back of a spoon to create shallow swirls. Drizzle with extra virgin olive oil and finish with paprika, parsley, and the reserved chickpeas.
  • Serve with warm pita, fresh vegetables, or alongside your favorite meal.

Connie’s notes

  • Cook until very tender. The chickpeas should crush easily between your fingers. If they’re still firm after 10 minutes, simmer a little longer.
  • Stir the tahini first. Mix any separated oil back into the jar before measuring.
  • Add ice gradually. Let each addition blend completely before deciding whether you need more.
  • Give it time to blend. A longer blending time helps eliminate graininess. Scrape down the bowl so everything processes evenly.
  • Adjust the garlic to your taste. Use 3 cloves for a gentler flavor or 4 for a stronger garlic bite.
  • Start with less lemon. Lemons vary in size and tartness, so taste before adding the juice of the second one.
  • Check before thinning further. Hummus thickens as it cools. If it seems slightly loose after blending, refrigerate briefly before adjusting.
  • Store covered. Refrigerate in an airtight container for up to 3–4 days. Stir before serving and add a fresh drizzle of olive oil.
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