Easy Hummus Recipe

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Drain and rinse one can of chickpeas. Place them in a small pot and cover with about 2 inches of water. Bring to a simmer and cook for 20 minutes until the skins begin to float to the surface. (This step is optional—skip it if preferred, though it will be slightly less creamy.)
   ▶ ≈0:13
2. 2
   Scoop off and discard all the floating skins. Drain and rinse the chickpeas thoroughly.
   ▶ ≈1:01
3. 3
   Transfer the drained chickpeas to a food processor bowl. Add 1/4 cup of smooth tahini (mix it well before adding to ensure consistency).
   ▶ ≈1:14
4. 4
   Add 3 to 4 tablespoons of fresh lemon juice, or up to 4 tablespoons if you prefer a more lemony flavor.
   ▶ ≈2:13
5. 5
   Add 1 clove of garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of cumin. Optionally add jalapeños or cilantro for extra flavor.
   ▶ ≈2:39
6. 6
   Start the food processor and let it run. Pause periodically to scrape down the sides of the bowl with a spatula.
   ▶ ≈3:21
7. 7
   When the mixture looks fairly smooth, add about 2 tablespoons of ice water to help the ingredients emulsify and achieve a creamier consistency.
   ▶ ≈4:08
8. 8
   Let the food processor run for about 5 minutes to achieve a nice, creamy texture. Pause around the 3-minute mark to scrape down the bowl again.
   ▶ ≈4:36
9. 9
   Add 1 tablespoon of extra virgin olive oil and continue running the food processor until fully incorporated. The kinetic energy from the blades will warm the hummus.
   ▶ ≈5:18
10. 10
    Transfer the finished hummus to a serving dish. Garnish with minced parsley and paprika or sumac. You can also top with roasted pine nuts, roasted garlic, extra chickpeas, or other preferred toppings. Drizzle with olive oil.
    ▶ ≈5:32
11. 11
    Store the hummus in an airtight container in the refrigerator for up to one week. Use as a dip, spread, or eat by the spoonful.
    ▶ ≈5:53