My Go-To Hummus Recipe
Yield: 2 Cups - 8 Servings
My Go-To Hummus
The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 cup Feta Crumbled
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- ½ teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
Instructions
- In a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini and feta cheese to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons of olive oil. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin, smoked paprika and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.