The Best Creamy Hummus
 
Prep time
Total time
 
A delicious and healthy spread that you can make ahead of time and enjoy with homemade pita chips!
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern/Mediterranean
Ingredients
  • For the hummus
  • 1 15 oz. can chickpeas (Garbanzo beans), rinsed, well drained, and with their skin removed
  • 2-3 cloves garlic
  • ¼ cup tahini (sesame seed paste)
  • 3 TBSP. fresh lemon juice
  • pinch of ground cumin
  • pinch of Cayenne pepper (optional)
  • ½ tsp. sea salt
  • ⅓ cup ice-cold water (or a little more if needed)
  • Garnish
  • 2 tsp. fresh cilantro, minced (optional)
  • --- few whole garbanzo beans
  • --- extra virgin olive oil
  • --- paprika (optional)
Instructions
  1. Rinse the chickpeas well under cold running water. Reserve a few for garnish and set aside. Place them in a bowl of lukewarm water and rub them between your fingers to loosen up the peel. Discard the skins and rinse again.
  2. In a food processor, purée the garlic, tahini, lemon juice, cumin, Cayenne pepper (if using), and salt. Add the chickpeas and process again until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor at intervals to incorporate all ingredients smoothly.
  3. Add the ice-cold water and mix again. Process for a good 2-3 minutes to ensure a smooth consistency. Taste and adjust the seasoning. If the hummus needs a little more cold water, add it a tablespoon at a time.
  4. Transfer the mixture to a serving bowl and refrigerate for at least 1 hour.
  5. To serve, garnish with the reserved chickpeas, sprinkle with some cilantro, a dash of paprika and a generous drizzle of olive oil.
Notes
Hummus will stay in the refrigerator for a week. For best flavor, take it out of the refrigerator about 20-30 minutes before eating!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-best-creamy-hummus/