Classic Hummus

This Middle Eastern staple achieves silky smoothness through proper technique and quality ingredients.

Ingredients

• 400g canned chickpeas, drained (reserve liquid)
• 80ml fresh lemon juice
• 60ml tahini
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil, plus more for serving
• 1/2 tsp ground cumin
• Salt to taste
• 2-3 tbsp water as needed
• Paprika for garnish

Method

Prepare chickpeas

1. Drain chickpeas, reserve 120ml liquid.
2. Optional: Remove skins by rubbing in kitchen towel for ultra-smooth texture.

Blend

1. Process tahini and lemon juice until creamy, 1 minute.
2. Add olive oil, garlic, cumin, and salt, process 30 seconds.
3. Add half the chickpeas, process until thick paste forms.
4. Add remaining chickpeas and blend while adding reserved liquid until smooth.
5. Taste and adjust seasoning.

Serve

1. Spread in shallow bowl, create well in center.
2. Drizzle with olive oil and sprinkle with paprika.
3. Serve with vegetables, pita, or crackers.

Texture secrets

Processing tahini and lemon first creates the base for smoothness. Adding liquid gradually prevents paste from becoming gluey.

Variations

• Roasted red pepper: Add 1 roasted pepper
• Herb: Blend in fresh parsley or cilantro
• Spicy: Include pinch of cayenne

Fresh hummus keeps refrigerated up to one week and tastes better after flavors meld overnight.