Smooth Homemade Hummus
Good hummus is defined by its texture. Most store-bought versions are grain-heavy and stiff, but with a few minutes of extra patience at the blender, you can achieve a finish that is light and airy.
The emulsion is everything
Your food processor needs to do the heavy lifting here. If you use canned chickpeas, rinse them thoroughly to remove the metallic edge of the canning liquid.
- food processor
- rubber spatula
- fine mesh sieve
What goes in.
- 1/2 cuphigh-quality tahini, well-stirred
- 1/4 cupfresh lemon juice
- 1 smallgarlic clove, peeled and smashed
- 1 can (15 oz)chickpeas, drained and rinsed
- 2 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 2 tbspice water
Emulsify before you add bulk
Process your tahini, lemon, and garlic for a full minute before adding the chickpeas. This creates a whipped base that prevents the hummus from separating later.
The method.
Whip the base
Add tahini, lemon juice, garlic, and salt to the processor. Run it on high for one minute until the mixture looks aerated and light.
Incorporate chickpeas
Add the chickpeas and olive oil. Process for two minutes, stopping to scrape the sides with a spatula halfway through.
Adjust the texture
With the processor running, drizzle in the ice water one tablespoon at a time. The mixture will shift from stiff to light and glossy.
Finish
Taste and add a pinch more salt if needed. Serve immediately or cover and refrigerate.
Other turns to take.
Roasted Garlic
Replace the raw garlic with four cloves of garlic roasted in their skins until soft and caramelized.
Herb-Infused
Pulse in a handful of fresh parsley or cilantro during the final processing step for a vibrant green color.
When it doesn't go to plan.
If your chickpeas have thick, papery skins, rub them between two kitchen towels to remove the shells for an even smoother finish.
Use high-quality tahini that is strictly sesame seeds; avoid anything with added fillers.
Serve at room temperature rather than straight from the fridge; the texture is much softer.
The ones that keep coming up.
Why use ice water?
The temperature shock helps the fat in the tahini stabilize and turn the mixture white and fluffy.
Can I use dried chickpeas?
Yes, but you must soak and boil them until they are falling apart before processing.
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