Simple Hummus
Great hummus relies on a thin, creamy base of whipped tahini and lemon juice before the chickpeas ever touch the bowl. Start by processing the tahini and citrus, then slowly incorporate the legumes to ensure a smooth, uniform texture without any graininess.
Texture is all about the order of operations.
If you throw everything in at once, the chickpeas don't break down evenly. Follow the sequence of combining liquids first to emulsify the fat before adding the solids.
- food processor
- rubber spatula
- fine mesh sieve
What goes in.
- 1/2 cuptahini, well-stirred
- 1/4 cupfresh lemon juice
- 1 clovegarlic, peeled
- 15 ozcanned chickpeas, rinsed and drained
- 2 tbspextra virgin olive oil
- 1/2 tspkosher salt
Emulsifying the base
Running the tahini and lemon juice in the processor for a full minute before adding the chickpeas aerates the paste, turning it from a thick sludge into a pale, creamy cloud.
The method.
Whip the base
Add the tahini, lemon juice, and garlic to the processor. Run it on high for 60 seconds. Stop and scrape down the sides with a spatula, then pulse again until the mixture is thick and smooth.
Incorporate chickpeas
Add the rinsed chickpeas and salt. Process for two minutes. The mixture will look coarse at first.
Adjust consistency
With the processor running, slowly drizzle in 2 tablespoons of cold water. Watch as the color lightens and the texture shifts from chunky to silky.
Finish
Taste and add more salt if needed. Scoop into a shallow bowl and use the back of a spoon to create a well for olive oil.
Other turns to take.
Roasted Garlic
Replace the raw garlic clove with three cloves of roasted garlic for a mellow, sweet finish.
Cumin Infused
Add 1/2 teaspoon of toasted, ground cumin during the chickpea phase for an earthy aromatic profile.
When it doesn't go to plan.
Always rinse canned chickpeas under cold water until the foam disappears to prevent a metallic aftertaste.
If you want a lighter texture, add a tablespoon of ice-cold water while processing.
For the smoothest results, peel the skins off the chickpeas by rubbing them between two kitchen towels before adding them to the processor.
The ones that keep coming up.
Can I use dried chickpeas?
Yes, but they must be soaked overnight and boiled until they are completely soft—essentially falling apart at the touch—before processing.
Why is my hummus bitter?
Tahini can vary in intensity; if it tastes too sharp, add an extra tablespoon of lemon juice or a pinch more salt to balance it.
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