Introduction: The Secret to Homemade Perfection
While grocery stores offer countless hummus brands, nothing compares to the incredible satisfaction of making your own from pantry staples. This recipe, adapted from Shannon Sarna, is designed for ease and yields a wonderfully silky, smooth, and authentic dip. Serve it as a classic mezze, or upgrade it into a ‘hummus bowl’ topped with a drizzle of quality olive oil, a sprinkle of za’atar, chopped salad, roasted cauliflower, or even sautéed lamb.
Key Details
- Prep Time: 15 minutes
- Yields: 4 Servings
- Storage Note: This hummus can be stored in an airtight container in the refrigerator for 1–2 weeks.
Ingredients
| Ingredient | Quantity | Unit |
| Canned Chickpeas (Drained and Rinsed) | 15 | oz |
| Tahini (Sesame Paste) | $\frac{1}{4}$ | cup |
| Ground Cumin | $\frac{1}{2}$ | tsp |
| Salt (Fine Grain) | $\frac{1}{2}$ | tsp |
| Garlic Cloves | 2 | |
| Fresh Lemon Juice (from about 1 lemon) | ||
| Olive Oil (High-Quality Extra Virgin) | $\frac{1}{4}$ | cup |
| Ice Cold Water | $\frac{1}{2}$ | cup |
| Paprika or Za’atar | (Optional) | (For Serving) |
Step-by-Step Directions
1. The Secret to Silky Hummus
- Prep the Chickpeas: Start by removing the skin from each chickpea. Yes, this takes a little time, but it is the non-negotiable step that makes a profound difference in creating that coveted smooth, creamy consistency.
- Chef’s Note: If you prefer a more rustic, chunkier hummus, you may skip this step.
2. Blending the Base
- Place the skinned chickpeas, tahini, cumin, salt, fresh lemon juice, and garlic into the bowl of a high-powered food processor. Begin to pulse.
- While the food processor is running continuously, drizzle in the olive oil slowly through the feeding tube. Process until the mixture begins to break down.
3. Achieving the Perfect Consistency
- Next, drizzle the cold water into the mixture, pulsing and processing until the hummus reaches your desired level of smoothness and airiness. The cold water is key to creating that light, whipped texture.
- Stop, scrape down the sides, and taste the hummus. Adjust the seasoning by adding a pinch more salt or a squeeze of lemon juice, if needed.
4. Serving
- Transfer the hummus to a shallow serving bowl.
- Using the back of a spoon, create a slight well or swirl in the center of the dip.
- To serve, finish the top with a final, generous drizzle of extra virgin olive oil.
- Sprinkle with paprika (for color) or za’atar (for a Middle Eastern flourish). Serve immediately with warm pita bread or fresh vegetable sticks.
