Light Homemade Hummus
A silky, vibrant, and protein-packed hummus that is lighter on the oil while maintaining a luxurious, creamy texture.
Ingredients
- •1 can (15 oz / 425g) chickpeas, drained and rinsed
- •1/4 cup (60g) high-quality tahini
- •2 tablespoons fresh lemon juice
- •1 small garlic clove, peeled
- •2 tablespoons cold water, plus more as needed
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1 tablespoon extra virgin olive oil for drizzling
- •1/4 teaspoon smoked paprika for garnish
Instructions
- 1
Place the chickpeas, tahini, lemon juice, garlic, cumin, and salt into a food processor.
- 2
Pulse the mixture several times until it becomes a thick, coarse paste.
- 3
With the food processor running, slowly drizzle in the cold water one tablespoon at a time.
- 4
Continue to process for 2 to 3 minutes until the hummus is exceptionally smooth, light, and airy.
- 5
Taste and adjust the salt or lemon juice if necessary.
- 6
Transfer to a serving bowl, create a small well in the center with a spoon, and drizzle with olive oil and a sprinkle of smoked paprika.
💡 Chef tips
- For an even lighter texture, peel the skins off the chickpeas before blending, though this is optional.
- Using ice-cold water helps emulsify the tahini and oil, resulting in a whiter, fluffier hummus.
- Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for the best flavor.
✅ How it should turn out
The finished hummus should be pale, velvety smooth, and light in texture, with a bright, nutty flavor balanced by the zing of fresh lemon and a subtle hint of garlic.