Light & Creamy Hummus

Typically I'd add about a tablespoon of olive oil or toasted sesame oil to the hummus at the very end of the processing steps, but this hummus is so creamy I don't add it. Feel free to add oil though for extra creaminess, and you can also drizzle oil over the hummus once it's in a bowl to be devoured.

Adding icy cold water to tahini makes it lighter and fluffier, so highly recommend you not skip this step!

Servings: servings

Calories: 178kcal

Equipment

Food processor or high speed blender

Ingredients

2 cups water for boiling the chickpeas with baking soda
15 ounces chickpeas
½ teaspoon baking soda
¼ cup lemon juice about two lemons
1 garlic clove peeled and chopped
½ teaspoon salt
½ cup tahini
¼ cup icy cold water

Instructions

Add the chickpeas, water, and baking soda to a saucepan and bring the mixture to a steady low boil. Cook for about 10 minutes or until the chickpeas are very soft.
Add the garlic, lemon juice, and salt to the food processor (or high speed blender) and process until well blended. Let sit for a few minutes to let the garlic settle in the mixture.
Add the tahini to the garlic mixture and blend until thick and creamy.
While the food processor is running, slowly drizzle the cold water into the creamy mixture. It should turn fluffier and lighter in color.
Drain the chickpeas and add them to the food processor along with the cumin. Remove any loose skin. Blend or process the hummus until smooth.
Season with more salt and lemon juice to taste, process, and then use a spatula to transfer to hummus to a serving bowl.
Top the hummus with all or some of these: toasted chickpeas (recipe below), olive oil, paprika, smoked paprika, Zatar, everything bagel seasoning, chopped mint, parsley, and other herbs.
Store leftovers in the refrigerator for a week or so.

Nutrition