Smooth Hummus Recipe

Hello, dear readers! First off, I want to extend a warm thank you to everyone who’s been following along and trying out the recipes shared here. Your enthusiasm and feedback are what keep these culinary adventures going! Today, I’m thrilled to share a recipe that’s as smooth as silk and utterly delectable – my Smooth Hummus Recipe. Whether you’re a hummus aficionado or just dipping your toes into the world of spreads, this one’s for you!

Introduction

Hummus, that creamy, dreamy spread, has its origins in the Middle East and has won over palates around the globe. It’s versatile, healthy, and can dress up anything from a plain pita to a fancy appetizer plate. The secret to ultra-smooth hummus isn’t just in the ingredients, but also in the technique. Let’s dive into this culinary delight that’s sure to become a staple in your kitchen!

Ingredients

To whip up this smooth hummus, you’ll need:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Dash of ground paprika, for serving (optional)

How to Make Smooth Hummus

1. Prepare the Chickpeas: For the smoothest hummus, begin by removing the skins from each chickpea. This step is optional, but it ensures an ultra-creamy texture.
2. Blend the Ingredients: In a food processor, combine the tahini and lemon juice and process for about 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This aerates the tahini, making the hummus smooth.
3. Add the Garlic and Seasonings: Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini. Process for 30 seconds, scrape the sides and bottom, and process another 30 seconds.
4. Process the Chickpeas: Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom, then add the remaining chickpeas and continue to process until thick and quite smooth, about 1 to 2 minutes.
5. Adjust Consistency: Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the processor turned on, slowly add 2 to 3 tablespoons of water until you achieve the perfect smooth consistency.
6. Taste and Serve: Taste and adjust the seasoning, adding more salt or lemon juice if needed. Serve the hummus swirled in a bowl, drizzled with more olive oil and sprinkled with paprika if desired.

Helpful Tips

• Temperature: For the creamiest hummus, use slightly warm chickpeas. Warm chickpeas blend more smoothly and absorb flavors more readily.
• Tahini Matters: The quality of tahini is pivotal. Look for well-stirred, smooth, and not overly bitter tahini.

Substitutions/Variations

• No Tahini? No Problem: If you’re out of tahini, use a nut butter like almond or peanut butter for a different twist.
• Add-Ins: Customize your hummus by adding roasted red peppers, caramelized onions, or herbs like cilantro or parsley for a flavor boost.

Frequently Asked Questions

1. Can I make hummus without a food processor? Yes! A blender can work if it’s powerful enough, or you can use a hand masher for a more rustic texture.
2. How long does homemade hummus last? Homemade hummus can be stored in the refrigerator for up to a week when kept in an airtight container.

Storage Instructions

Keep your hummus covered in the fridge and enjoy it within a week. For longer storage, you can freeze hummus for up to four months. Thaw in the fridge overnight before serving.

More Relevant Recipes

If you loved this hummus recipe, you might also enjoy:

• Teriyaki Steak Bites with Green Pepper and Onion
• Mexican Pizza Recipe

Thank you for joining me in creating this wonderful, smooth hummus. I hope it finds a place in your recipe collection and becomes a favorite to share with friends and family. Keep experimenting and enjoy the journey of flavors!

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