Making Smooth Hummus from Scratch
Grocery store tubs are often grainy and stiff. Real hummus should be airy, pale, and so smooth it leaves a clean swipe on the plate.
Temperature and quality matter
Use canned chickpeas but rinse them thoroughly under cold water. If the tahini has separated in the jar, stir it until it is completely smooth before measuring.
- food processor
- fine mesh sieve
- rubber spatula
What goes in.
- 1 can (15 oz)chickpeas, drained and rinsed
- 1/2 cuphigh-quality tahini
- 1/4 cupfresh lemon juice
- 1 smallgarlic clove, minced
- 2 tbspice-cold water
- 1/2 tspfine sea salt
- 2 tbspextra virgin olive oil
Emulsify before you add bulk
Running the tahini, lemon juice, and salt in the processor for one full minute before adding the chickpeas aerates the mixture, preventing the hummus from becoming dense or oily.
The method.
Prepare the chickpeas
Rub the rinsed chickpeas between two clean kitchen towels to remove the translucent skins. Discard the skins; this is the secret to a velvet finish.
Whip the base
Combine the tahini, lemon juice, garlic, and salt in the food processor. Run it until the mixture is thick, pale, and fluffy.
Incorporate the chickpeas
Add the peeled chickpeas and olive oil. Process for two minutes, stopping once to scrape the sides down.
Adjust the texture
With the processor running, drizzle in the ice-cold water. Watch the color shift from matte beige to a bright, glossy cream.
Other turns to take.
Roasted Garlic
Replace the raw garlic with three cloves of roasted garlic for a mellow, sweet profile.
Spiced
Fold in one teaspoon of smoked paprika or cumin at the very end to keep the oils from separating.
When it doesn't go to plan.
Always use cold water; it helps tighten the tahini emulsion.
If your hummus is too thick, add more water one tablespoon at a time.
Taste for salt after the final whip; chickpeas vary in sodium content.
The ones that keep coming up.
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.
How long does it stay fresh?
It keeps in the refrigerator for three days in an airtight container, though the garlic flavor will intensify over time.
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