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Creamy Hummus Recipe (Authentic & Smooth!) - Easy, Silky, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1/4–1/3 cup tahini (good quality makes a difference)
  • 2–3 tablespoons fresh lemon juice, to taste
  • 1 small garlic clove (or more if you like it punchy)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 3–5 tablespoons ice-cold water or reserved chickpea cooking liquid (aquafaba)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin (optional but classic)
  • Paprika or Aleppo pepper for garnish (optional)
  • Fresh parsley for garnish (optional)

Method
 

  1. Warm the chickpeas: For smoother hummus, warm the chickpeas first. Microwave them for 60–90 seconds or simmer briefly with a splash of water. Warm chickpeas break down more easily.
  2. Optional peel step: For the silkiest texture, gently rub the warm chickpeas in a clean kitchen towel to loosen skins, then pick out the skins. It’s a bit fussy, but it does help. Not required if you blend long enough.
  3. Whip the tahini: In a food processor, add tahini, lemon juice, garlic, and salt. Process for 30–45 seconds until it thickens and lightens. Add 1–2 tablespoons ice water and blend again until creamy and almost fluffy.
  4. Add chickpeas and flavor: Add the warm chickpeas and cumin. Process for 1 minute. Scrape down the bowl. Add 2 tablespoons cold water (or aquafaba) and blend again for 1–2 minutes. Don’t rush this step.
  5. Olive oil finish: With the motor running, drizzle in the olive oil. Blend until completely smooth. If it’s too thick, add another tablespoon of cold water. Taste and adjust lemon or salt.
  6. Serve: Spoon the hummus into a shallow bowl. Use the back of a spoon to make swirls. Drizzle with olive oil, dust with paprika or Aleppo pepper, and sprinkle chopped parsley. Serve with warm pita, crisp vegetables, or as part of a mezze spread.