Light Homemade Hummus
A silky, vibrant, and refreshing take on the classic Mediterranean dip that is perfect for healthy snacking.
Ingredients
- •1 can (15 oz) chickpeas, drained and rinsed
- •1/4 cup high-quality tahini
- •2 tablespoons fresh lemon juice
- •1 small clove garlic, minced
- •2 tablespoons extra virgin olive oil
- •1/4 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •2-3 tablespoons ice-cold water
- •Optional garnish: fresh parsley, a pinch of paprika, and a drizzle of olive oil
Instructions
- 1
Place the chickpeas in a small pot with water, bring to a boil, and simmer for 20 minutes until very soft; drain well.
- 2
In a food processor, combine the tahini and lemon juice and process for 1 minute until the mixture is creamy and aerated.
- 3
Add the minced garlic, olive oil, cumin, and salt to the processor and blend for another 30 seconds.
- 4
Add the warm, drained chickpeas to the processor and blend for 1-2 minutes until smooth, scraping down the sides as needed.
- 5
With the processor running, slowly drizzle in the ice-cold water one tablespoon at a time until the hummus reaches a light, fluffy, and creamy consistency.
- 6
Taste and adjust salt or lemon juice if desired, then transfer to a serving bowl and garnish with parsley, paprika, and a light drizzle of olive oil.
💡 Chef tips
- Simmering the canned chickpeas makes the skins soft, which is the secret to achieving an ultra-smooth, restaurant-quality texture.
- Adding ice-cold water at the end helps emulsify the tahini and oil, resulting in a lighter color and a much fluffier mouthfeel.
- 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, exceptionally smooth, and creamy, with a bright, nutty flavor balanced by the refreshing tang of lemon.