hummus
Hummus: creamy recipe with tahini and lemon. Perfect dip or spread for snacks. Simple, quick, and full of flavor. Check it out!
Ingredients
Method
- Rinse and, if desired, peel the cooked chickpeas for an extra smooth hummus.
- In a food processor, add chickpeas, tahini, freshly squeezed lemon juice, garlic, and salt.
- Blend until well combined. Gradually add olive oil and water in small amounts, blending until the hummus is creamy and smooth.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Transfer to a serving bowl, drizzle additional olive oil on top, and, if desired, sprinkle with paprika and fresh parsley to garnish.
- Serve immediately with pita bread or vegetables, or store refrigerated in an airtight container.
Notes
Hummus is beloved worldwide for its versatility and vibrant flavor. It effortlessly transitions from a creamy dip to a nutritious spread, making it a staple in Middle Eastern cuisine and a frequent favorite at gatherings. Its smooth, rich base is not only satisfying, but also adaptable to countless variations.
Smart Tips and Ingredient Swaps
- For an ultra-creamy hummus, peel your cooked chickpeas before blending. A little patience here really pays off in the final texture.
- No tahini? Try peanut butter or even plain yogurt for a lighter, dairy-infused alternative.
- Add more lemon juice or a small splash of ice-cold water during blending for a fluffier, lighter hummus.
- If you like a hint of spice, sprinkle smoked paprika or a dash of cayenne on top.
Techniques and Tricks
- Use a food processor or strong blender for best results—blend longer than you think necessary to ensure the smoothest consistency.
- Start with less liquid and slowly add more until you reach the desired creaminess.
- Store in an airtight container; a thin layer of olive oil over the top helps enhance freshness and flavor.
