Smooth Homemade Hummus
You do not need a food processor to make this, but you do need enough power to force the ingredients into a silk-like state. Good hummus should feel like heavy cream on the tongue, not like eating wet sand.
Control the texture from the beginning.
If you are using canned chickpeas, rinse them thoroughly to remove the metallic brine. If you have the patience, peeling the individual skins off the chickpeas will give you the smoothest result possible.
- High-speed blender or food processor
- Rubber spatula
- Fine-mesh sieve
What goes in.
- 15 ozcanned chickpeas, rinsed and drained
- 1/2 cupwell-stirred tahini
- 1/4 cupfresh lemon juice
- 1 clovegarlic, roughly chopped
- 1/2 tspkosher salt
- 2-3 tbspice water
- 2 tbspextra virgin olive oil
Cream the base first
Whipping the tahini, lemon juice, garlic, and salt until thick and pale before adding the chickpeas creates a foundational emulsion that ensures the oil won't separate later.
The method.
Whip the base
Add tahini, lemon juice, garlic, and salt to the blender. Process for 60 seconds until the mixture looks like whipped cream.
Incorporate cold water
With the motor running, drizzle in two tablespoons of ice-cold water. The mixture will stiffen and turn bright white.
Add the beans
Add the chickpeas to the bowl. Blend for 2 to 3 minutes, scraping down the sides as needed, until the mixture is entirely uniform.
Adjust consistency
If the hummus is too thick, add the remaining tablespoon of ice water and pulse until it reaches a dip-able consistency.
Finish with oil
Drizzle the olive oil in while the machine is on low speed just to incorporate it, or save the oil to pour into the well of the hummus when serving.
Other turns to take.
Roasted Garlic
Replace the raw garlic with 3 cloves of oven-roasted garlic for a milder, earthier profile.
Roasted Red Pepper
Add one half of a jarred, patted-dry roasted red pepper during the blending stage.
When it doesn't go to plan.
Always taste your tahini before starting; if it is bitter, increase the lemon juice slightly to balance it.
If you want ultra-smooth hummus, boil your canned chickpeas in water with a half-teaspoon of baking soda for 15 minutes before blending; this softens the skins to the point of disintegration.
Store in an airtight container with a thin layer of olive oil on top to prevent the surface from drying out.
The ones that keep coming up.
Why is my hummus grainy?
Grainy hummus is usually a result of under-blending or not using enough liquid. Keep blending for the full three minutes, and don't be afraid of the ice water.
Can I use toasted sesame oil instead of tahini?
No. Toasted sesame oil is too potent and will overpower the chickpeas. Tahini is a paste of ground hulled seeds and provides the necessary body.
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