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Perfecting Creamy Hummus: Tips & Recipe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 cups
Course: Appetizer, Condiment, Side Dish
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28 oz can of Organic Chickpeas drained and rinsed thoroughly.
  • 1-2 cloves of fresh Garlic crushed and soaked.
  • 3/4 cup Tahini
  • Juice of 2-3 Lemons
  • 1 Tbsp Lemon Zest
  • 3 Tbsp Extra Virgin Olive Oil
  • 1-2 tsp Sea Salt
  • Smoked Paprika-Optional

Equipment

  • Food Processor

Method
 

  1. Juice your lemons and add your crushed garlic. Allow to set for 10-15 minutes.
  2. Place the drained and rinsed chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.
  3. Add the lemon juice (start with 2 lemons, you can always add more), salt, lemon zest, olive oil and pulse again. Then add the tahini one tablespoon at a time. It may get thick, but it will loosen up again.
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.
  1. 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, hen just before serving, sprinkle with smoked paprika or zataar and drizzle with additional olive oil if desired and serve with pita bread or veggies.

Notes

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