Description
This Creamy Hummus recipe delivers a smooth and velvety texture by removing chickpea skins and blending them with tahini, lemon juice, garlic, and olive oil. Perfect as a dip or spread, it’s easy to prepare and garnished with sumac for a tangy finish, making it an ideal appetizer or snack served with pita bread, crackers, or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup tahini paste
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- 6 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon sumac powder
Instructions
- Remove Chickpea Skins: Using your hands, gently pop the skins off each chickpea and discard them. This process, although tedious, is essential for making the hummus exceptionally smooth and creamy.
- Pulse Chickpeas: Place the skinned chickpeas into a food processor and pulse until they form a coarse paste.
- Add Flavorings: Add tahini, freshly squeezed lemon juice, crushed garlic, and sea salt to the chickpea paste. Continue blitzing until well combined.
- Blend to Creaminess: Gradually add water one tablespoon at a time while blending continuously. Blend until the mixture reaches a very creamy and smooth texture.
- Assemble and Garnish: Transfer the hummus into a serving bowl and smooth out with a spoon, creating wells on the surface. Drizzle with olive oil and sprinkle sumac powder evenly over the top.
- Add Optional Toppings: Enhance the dish by adding optional toppings such as chopped fresh herbs, toasted chickpeas, pomegranate seeds, toasted pine nuts, or cherry tomatoes.
- Serve: Serve the creamy hummus with warm pita bread, crunchy crackers, or fresh crudités for dipping.
Notes
- Removing chickpea skins ensures a smoother hummus but takes extra time.
- Adjust water quantity to achieve your preferred hummus consistency.
- Sumac adds a tangy, citrusy flavor but can be omitted or replaced with paprika.
- Hummus can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, lightly toast the pine nuts before adding.
- To make it vegan and gluten-free, keep ingredients as listed.
