Creamy Hummus
Dips
Ingredients:
- 225 g (8 oz) dried chickpeas
- 9 g (3) garlic cloves
- 2 g (1 tsp) ground cumin
- 6 g (1 tsp) salt
- 90 ml (6 tbsp) fresh lemon juice
- 180 g (¾ cup) tahini
- black pepper to taste
- 90 ml (6 tbsp) ice water
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- optional: paprika, chopped parsley, additional black pepper
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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If starting from dried chickpeas, cook them until they're truly falling-apart soft, well past al dente — this is the single biggest factor in getting hummus silky instead of grainy.
Instructions:
- Make the Hummus: In a food processor, combine 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked), 3 chopped garlic cloves, 1 tsp ground cumin, 1 tsp salt, 90 ml (6 tbsp) fresh lemon juice, and ¾ cup tahini. Blend until thick. While blending, slowly drizzle in 90 ml (6 tbsp) ice water, 1 tbsp at a time. Continue blending until very smooth and creamy.
- Make the Garlic-Lemon Topping: In a small pan, heat 1–2 tbsp olive oil over medium heat. Add 3–4 thinly sliced garlic cloves and fry until golden and fragrant. Turn off the heat, stir in 1 tbsp lemon zest.
- Assemble: Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The dried chickpeas adds plant protein and a creamy, satisfying texture. The garlic cloves builds a savory, aromatic base. The ground cumin adds warm, earthy depth. The salt sharpens and balances every other flavor in the dish.
Creamy Hummus
Ingredients:
- 225 g (8 oz) dried chickpeas
- 9 g (3) garlic cloves
- 2 g (1 tsp) ground cumin
- 6 g (1 tsp) salt
- 90 ml (6 tbsp) fresh lemon juice
- 180 g (¾ cup) tahini
- black pepper to taste
- 90 ml (6 tbsp) ice water
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- optional: paprika, chopped parsley, additional black pepper
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The dried chickpeas adds plant protein and a creamy, satisfying texture. The garlic cloves builds a savory, aromatic base. The ground cumin adds warm, earthy depth. The salt sharpens and balances every other flavor in the dish.
Prep:
If starting from dried chickpeas, cook them until they're truly falling-apart soft, well past al dente — this is the single biggest factor in getting hummus silky instead of grainy.
Instructions:
- Make the Hummus: In a food processor, combine 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked), 3 chopped garlic cloves, 1 tsp ground cumin, 1 tsp salt, 90 ml (6 tbsp) fresh lemon juice, and ¾ cup tahini. Blend until thick. While blending, slowly drizzle in 90 ml (6 tbsp) ice water, 1 tbsp at a time. Continue blending until very smooth and creamy.
- Make the Garlic-Lemon Topping: In a small pan, heat 1–2 tbsp olive oil over medium heat. Add 3–4 thinly sliced garlic cloves and fry until golden and fragrant. Turn off the heat, stir in 1 tbsp lemon zest.
- Assemble: Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
