Extra Creamy Hummus
 
Hands-on time
Total time
 
Discover the secret to light and creamy homemade hummus. No chickpea-peeling required.
Author:
Yields: about 4 cups
Ingredients
  • 1/2 cup tahini
  • juice of 2 lemons
  • 1/2 cup water
  • 2-3 cloves garlic, roughly chopped (I used 3 and it was quite garlicky, just the way I like it)
  • 3 cups cooked chickpeas (2 14-oz cans, rinsed and drained)
  • 1/3 cup olive oil
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste
Instructions
  1. Add tahini, lemon juice and water to a food processor (or blender if you're brave!). Process on high speed until it becomes very light-colored and fluffy, which shouldn't take long.
  2. Add the garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides down occasionally, until it becomes as creamy as you'd like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).
  3. When it's reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. Process to blend them in. Taste and add more salt and pepper if you'd like, processing after each addition.
  4. Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!
Notes
Adapted from Fresh Tart.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/12/extra-creamy-hummus/