Light Homemade Hummus
A silky, vibrant, and incredibly fresh take on the classic Mediterranean staple that is lighter on the oil but big on flavor.
Ingredients
- •1 can (15 oz) chickpeas, drained and rinsed
- •1/4 cup high-quality tahini
- •1/4 cup fresh lemon juice
- •1 small garlic clove, peeled
- •2 tablespoons ice-cold water
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1 tablespoon extra virgin olive oil for drizzling
- •1/2 teaspoon smoked paprika for garnish
Instructions
- 1
Place the chickpeas, tahini, lemon juice, garlic, cumin, and salt into a high-speed food processor.
- 2
Process the mixture for about 1 minute until it becomes a thick, coarse paste.
- 3
With the processor running, slowly drizzle in the ice-cold water one tablespoon at a time.
- 4
Continue to process for another 2 to 3 minutes, scraping down the sides as needed, until the hummus is light, airy, and completely smooth.
- 5
Transfer the hummus to a serving bowl, create a small well in the center with a spoon, and drizzle with olive oil.
- 6
Sprinkle with a dusting of smoked paprika and serve immediately with fresh vegetable sticks or warm pita.
💡 Chef tips
- For an even lighter, fluffier texture, peel the skins off the chickpeas before blending, though this is optional.
- If you prefer a thinner consistency, add an extra tablespoon of ice-cold water until you reach your desired texture.
- Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for the best flavor.
✅ How it should turn out
The finished hummus should be pale, incredibly smooth and airy, with a bright, zesty lemon aroma and a creamy, nutty finish that melts in your mouth.