Try this Smooth Simple Hummus recipe
- 1/2 teaspoon ground cumin
- one 15-ounce can (425 grams) chickpeas also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice about 1 large lemon
- 1/4 cup (59 ml) tahini (we used krinos)
- half of a large garlic clove minced
- 2 tablespoons olive oil plus more for serving
- 1/2 to 1 teaspoon kosher salt depending on taste
- 2 to 3 tablespoons water
- dash of ground paprika for serving
- Carbohydrate 0.46452 g
- Cholesterol 0 mg
- Fat 0.233835 g
- Fiber 0.11025 g
- Protein 0.187005 g
- Saturated Fat 0.0161175 g
- Serving Size 1 1 Serving (1g)
- Sodium 1.764 mg
- Sugar 0.35427 g
- Trans Fat 0.035868 g
- Calories 4 calories
Step-by-step
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip†or “cream†the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.
The Mechanics of Tahini Whipping
Processing tahini and lemon juice together for a full minute before introducing the chickpeas creates a micro-foam that lightens the dense sesame paste. Acid reacts with the proteins and fats in sesame paste, forcing the mixture to seize slightly before turning pale and fluffy. Skipping this step yields a heavy, oily spread that separates on the palate. Raw garlic mellows when spun directly into this acidic fat base, reducing the harsh sulfur compounds that typically overpower fresh dips. Adding cold water drop by drop through the feed tube during the final spin introduces moisture without breaking the emulsion, reaching a velvety consistency.
Storing and Transforming Leftovers
Chickpea purées develop deeper complexity after twenty-four hours in the refrigerator as the garlic compounds distribute fully through the fat. Kept in a sealed glass container, this mixture remains stable for up to seven days. Dense leftovers function effectively as a spread on toasted sourdough or flatbreads before layering with roasted vegetables. Thinning the mixture with additional lemon juice and a splash of neutral oil turns the thick spread into a robust dressing for grain bowls or roasted root vegetables. Swapping olive oil for toasted sesame oil changes the flavor profile entirely, though it increases the risk of bitterness if the oil is unrefined.
