Creamy Garlic Hummus
Homemade hummus is a study in patience and texture. Unlike the grainy versions found in plastic tubs, a proper batch should be light enough to spread but heavy enough to hold a dusting of paprika.
Control the consistency with the pulse setting.
Use canned chickpeas that are thoroughly rinsed and drained. If you have the time, peel the skins off the chickpeas for a noticeably silkier finish.
- food processor
- rubber spatula
- citrus reamer
What goes in.
- 1/2 cuptahini, well-stirred
- 1/4 cupfresh lemon juice
- 1 clovegarlic, roughly chopped
- 15 ozchickpeas, rinsed and drained
- 2 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 2-3 tbspice water
Emulsify for texture
Always blend the tahini and lemon juice for a full minute before adding other ingredients. This process aerates the sesame paste, ensuring the final hummus is fluffy rather than dense and oily.
The method.
Whip the base
Add tahini and lemon juice to the food processor. Run it for 60 seconds, then scrape down the sides with your spatula.
Incorporate garlic and salt
Add the garlic, salt, and olive oil. Blend for another 30 seconds until the mixture is thick and pale.
Add the chickpeas
Pour in half the chickpeas and process for one minute. Scrape the sides, then add the remaining chickpeas and process for another two minutes until smooth.
Adjust the texture
With the processor running, drizzle in the ice water one tablespoon at a time. Watch the mixture turn from a stiff paste to a glossy, pale cream.
Other turns to take.
Roasted Garlic
Replace raw garlic with a whole head of roasted garlic to soften the bite and add a subtle sweetness.
Herb Infused
Fold in a handful of fresh parsley or cilantro during the final pulse for a bright, green finish.
When it doesn't go to plan.
Always use cold water; it helps the emulsion hold together and keeps the color light.
If your garlic is particularly sharp, remove the center green germ before blending.
Store in an airtight container for up to three days, but let it come to room temperature before serving for the best texture.
The ones that keep coming up.
Why is my hummus grainy?
You likely need to blend it for longer. Continue adding ice water and processing until the particles disappear into the emulsion.
Can I use dried chickpeas?
Yes, but they must be soaked overnight and boiled until they are soft enough to crush between your fingers with zero resistance.
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