Ingredients
Method
- Place the drained chickpeas into the bowl of a food processor. If desired, gently rub them to loosen and remove some of the skins for a smoother texture.
- Add tahini, olive oil, garlic, lemon juice, cumin or paprika, salt, and black pepper. Secure the lid and begin processing.
- Blend for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture begins to look creamy.
- With the processor running, gradually add reserved chickpea liquid or cold water until the hummus is smooth, light, and creamy.
- Taste and adjust seasoning with additional salt, lemon juice, or spices as desired. Blend briefly to combine.
- Transfer hummus to a serving bowl, create swirls with a spoon, drizzle with olive oil, and garnish with spices and fresh parsley.
Notes
Tahini Quality: Use smooth, pourable tahini made from hulled sesame seeds to avoid bitterness.
Garlic Tip: For milder flavor, sauté garlic briefly in olive oil before blending.
Extra Smooth: Blend tahini and lemon juice first for 30 seconds before adding chickpeas.
Variations: Add roasted red peppers, olives, roasted garlic, or smoked paprika for flavor twists.
Storage: Refrigerate in an airtight container for up to 5 days. Stir and refresh with water or olive oil before serving.