Smooth Homemade Hummus
You do not need a processor to make hummus, though it helps. What you need is the willingness to let the base emulsify before you introduce the bulk of the chickpeas.
Texture is defined by the tahini.
If your tahini has separated, stir the oil back into the solids thoroughly. Using cold chickpeas can sometimes make the emulsion tighter, but room temperature beans are easier to break down.
- Food processor or high-speed blender
- Rubber spatula
- Fine mesh sieve
What goes in.
- 1/2 cuphigh-quality tahini
- 1/4 cupfresh lemon juice
- 1 can (15 oz)chickpeas, drained and rinsed
- 1 clovegarlic, peeled and smashed
- 1/4 tspground cumin
- 2-3 tbspice water
- to tastekosher salt
Whip the base first
Process the tahini and lemon juice for a full minute before adding anything else. This creates an aerated, ivory-colored cream that acts as the binder for the entire dish.
The method.
Whip the tahini
Pulse the tahini and lemon juice in the food processor until the mixture becomes thick and light, resembling whipped butter.
Add aromatics
Drop in the garlic, cumin, and a pinch of salt. Process for 30 seconds to break the garlic down into the tahini.
Incorporate chickpeas
Add half the chickpeas. Process for one minute. Scrape the sides of the bowl with your spatula, add the remaining chickpeas, and process until mostly smooth.
Adjust consistency
With the motor running, drizzle in the ice water one tablespoon at a time. The mixture will shift from clumpy to a glossy, pale swoop.
Final seasoning
Taste. Add more salt or lemon if needed, then pulse once more to integrate.
Other turns to take.
Roasted Garlic
Replace the raw garlic clove with four cloves of oven-roasted garlic for a milder, deeper tone.
Herb-infused
Pulse in a small handful of fresh parsley or cilantro during the final processing step.
When it doesn't go to plan.
Drizzle extra virgin olive oil over the top when serving to prevent a crust from forming.
If you want the absolute smoothest result, peel the skins off the chickpeas after rinsing them, though this adds significant time.
The hummus will firm up in the refrigerator; let it come to room temperature before serving for the best texture.
The ones that keep coming up.
Why does my hummus taste bitter?
The quality of the tahini is usually the culprit. Some brands are more toasted than others. If it is bitter, balance it with a tiny bit more lemon juice or a pinch of salt.
Can I use dried chickpeas?
Yes, but you must boil them until they are soft enough to squish between your fingers with zero resistance. Undercooked beans will result in gritty hummus.
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