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Hummus Recipe (Easy, Authentic, Creamy and Smooth)
Ingredients
- 3 cups cooked chickpeas, skins removed (from about 1–1¼ cups dried chickpeas or high-quality canned chickpeas)
- 1½ teaspoons baking soda (optional, for loosening skins)
- 1-2 garlic cloves, finely minced
- 2 ice cubes
- ⅓ cup tahini
- ½ teaspoon kosher salt
- Juice of 1 fresh lemon
- Arbequina extra virgin olive oil, for serving
- Sumac, for garnish
Instructions
- Soak the chickpeas: If you’re using dried chickpeas, place them in a large bowl, cover generously with water, and soak overnight. (If using canned chickpeas, skip ahead.)
- Cook the chickpeas: Drain the soaked chickpeas and place them in a pot with fresh water, covering them by about 2 inches. Bring to a boil, then lower the heat and simmer gently for 1½ to 2 hours, until very tender.
- Remove the skins: Add the baking soda to the pot and let the chickpeas sit for a few minutes. Turn off the heat and drain. Rinse under running water, rubbing the chickpeas between your hands to loosen and remove the skins. Transfer the peeled chickpeas to a clean bowl.
- Blend the chickpeas: Place the chickpeas and garlic into a food processor fitted with a blade attachment. Process until the mixture becomes very smooth and almost powdery in texture.
- Finish the hummus: With the processor running, add the ice cubes, tahini, salt, and lemon juice through the feed tube. Continue blending for 4–5 minutes, stopping to scrape down the sides if needed. If the hummus feels too thick, slowly add cold water one tablespoon at a time until silky and creamy.
- Serve: Spoon the hummus into a serving dish, swirl the surface, and drizzle generously with extra virgin olive oil. Garnish with a few whole chickpeas and a sprinkle of sumac. Serve with warm pita bread and fresh vegetables.
Video
Notes
- If using canned chickpeas, drain and rinse them thoroughly. For best results, simmer them in fresh water for about 20 minutes to soften further, then dry before blending.
- To peel canned chickpeas easily, cover them with hot water and add baking soda. Let sit briefly, then rub them under running water to remove the skins.
So delicious!