I’m always trying to improve my recipes, so when I get in the mood to make some hummus, it’s time get out the chemistry set. Hummus is so simple to make, yet so easy to ruin. It can be too garlicky, too much lemon or coarse and lumpy.
After quite a few batches, I have a very good recipe and one secret technique to produce the most creamy hummus you\’ve ever tasted. After making this, you will never want store bought hummus again. Often, I find that people add too much garlic in hummus and it becomes bitter and sharp. The garlic should be an afterthought, not front and center. My way to avoid this, is to roast the garlic prior to adding to the hummus.
Additionally, I always use organic chickpeas, because the non organic will have preservatives and it leaves a bitter taste that can not be washed or rinsed away.
Ingredients
1 Tbsp Lemon Zest
Place the drained chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.
Now, here’s the secret tip. Turn the food processor on again and as it is blending, start dropping in ice cubes one at a time. It usually takes 3-4 cubes to really make the hummus creamy, but you will see the difference. When it starts to lighten slightly and turn a cream color, it is done. Taste and adjust for lemon and salt. Put into the refrigerator
Then just before serving, sprinkle with smoked paprika and drizzle with additional olive oil if desired and serve with pita bread or veggies.
The Louisville Chef 