The Secret to the Smoothest, Easiest 15-Minute Hummus You’ll Ever Make

👩‍🍳 Instructions

1. 1

   Prepare Chickpeas: Drain and rinse the canned chickpeas. Place them in a bowl and cover with warm water. Gently rub the chickpeas between your hands; the skins will loosen and float to the top. Skim off as many skins as possible. Repeat this process until most skins are removed (aim for 80-90%). Drain the peeled chickpeas.
2. 2

   Create Tahini Base: In a food processor, combine the tahini, fresh lemon juice, and minced garlic. Process for 1-2 minutes until the mixture is pale, creamy, and slightly thickened. Scrape down the sides of the bowl as needed.
3. 3

   Add Chickpeas and Spices: Add the peeled chickpeas, salt, and ground cumin to the food processor. Process for 2-3 minutes, scraping down the sides occasionally, until the mixture is very thick and mostly smooth.
4. 4

   Whip to Creaminess: With the food processor running, slowly drizzle in the ice-cold water, one tablespoon at a time, until the hummus reaches your desired light and creamy consistency. This usually takes 2-4 tablespoons. Continue processing for another minute to whip air into the hummus.
5. 5

   Taste and Serve: Taste the hummus and adjust seasonings (salt, lemon, or cumin) as needed. Transfer to a serving bowl, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a pinch of paprika or sumac, if desired. Serve immediately with pita bread, fresh vegetables, or as a spread.