The Kitchen · Small Plates
Classic Hummus
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
Once you make hummus at home you'll rarely buy the tub again. The secret to a smooth, fluffy texture is whipping the tahini and lemon together before the chickpeas ever go in.
Scale
Ingredients
- 1 (15 oz) can chickpeas, drained (liquid reserved)
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra virgin olive oil, plus more to serve
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 2 to 4 tablespoons cold water or reserved chickpea liquid
Method
- In a food processor, blend the tahini and lemon juice for a full minute, until pale and creamy — this is what makes it fluffy.
- Add the garlic, olive oil, cumin and salt and blend again.
- Add the chickpeas and blend, streaming in cold water a tablespoon at a time, until completely smooth.
- Taste and adjust with salt or lemon. Spread into a bowl, drizzle with olive oil and dust with paprika.
Storage: Keeps up to 5 days refrigerated. Drizzle a little olive oil over the top to keep the surface fresh.
Serve it with
- Crudité and warm pita
- As a base under grain bowls
- Spread on sandwiches and wraps
- With grilled chicken or falafel
Gina's tip
Whipping the tahini and lemon before the chickpeas go in is the whole trick to smooth hummus. For truly silky hummus, slip the skins off the chickpeas first.
Coach's Note
A bowl of homemade hummus and some cut vegetables is one of the easiest good-for-you things you can keep on hand. Snacks like this make eating well effortless.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina