Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained, reserve a few for topping
- ¼ cup lemon juice (from 1 ½ to 2 lemons), plus more to taste
- 1 medium to large garlic clove, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- ½ teaspoon ground cumin
- 2 to 4 tablespoons ice water, plus more as needed
- 1 tablespoon extra-virgin olive oil
Garnishes
- Olive oil, for drizzling
- Sumac, for sprinkling (or paprika as an alternative)
- Fresh parsley, chopped
- Olives
- Baby tomatoes
- Crumbled feta cheese
- Reserved chickpeas (optional)
Instructions
- Prepare the base: In a food processor, combine the rinsed chickpeas, lemon juice, chopped garlic, fine sea salt, tahini, and ground cumin. Blend until the mixture is smooth and creamy.
- Adjust texture: While blending, gradually add 2 to 4 tablespoons of ice water until the hummus reaches your desired consistency. You can add more water if needed to make it smoother and lighter.
- Add olive oil: With the processor running, slowly drizzle in 1 tablespoon of extra-virgin olive oil to enrich the texture and flavor of the hummus.
- Plate and garnish: Transfer the hummus to a serving bowl or plate. Drizzle additional olive oil over the top. Sprinkle sumac or paprika for color and tangy flavor. Add chopped fresh parsley, olives, baby tomatoes, crumbled feta, and the reserved chickpeas as garnishes.
- Serve: Serve immediately with warm pita bread, vegetable sticks, or as a side to your favorite dishes.
Notes
- For a smoother hummus, peel the chickpeas before blending.
- Adjust lemon juice and garlic according to taste preference.
- Ice water helps to lighten the texture and keep the hummus creamy.
- Sumac adds a lemony tang; if unavailable, paprika provides color and mild flavor.
- This hummus can be refrigerated in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
