Basic Hummus

Quick and easy basic hummus recipe.

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Course: Appetizer, Dips

Cuisine: Mediterranean, middle eastern

Keyword: chickpeas, dips, garbanzo beans

Prep Time: 20

Servings:

Calories: 175kcal

Author: Bonny B

Drain the chickpeas and boil them in water for about 15 minutes. They should be super soft by the end. Once softened, drain and rinse in cold water to cool them down.
Combine garlic, tahini, lemon juice, olive oil, cumin, paprika, and the cold water in a food processor and blend until smooth. This should take a few minutes, so be patient! If the tahini starts to seize up add a little more water.
Once the tahini is silky smooth, add the cooled chickpeas. Blend again until silky smooth. This will take a few minutes again. Add your salt, and occasionally stop and taste to see if this enough. Check for consistency and add more cold water if it is too thick for your liking (see note on consistency). Even throw in a couple of ice cubes (trust me!)
Once the hummus is silky smooth, seasoned to your liking, and has your desired consistency, serve in a bowl sprinkled with some smoked paprika and drizzle with olive oil.

Consistency is completely a personal preference. Some people like thicker hummus like a spread, others like thinner hummus like a dip. Add cold water and/or ice cube a little at a time until you achieve the consistency you like. Note that the hummus will thicken a little (become a little drier) as it cools in the fridge. In this recipe, I use 1/3 cup of cold water and a couple of ice cubes. This produces a runnier consistency more like a dip. Use less water if you prefer thicker texture.