1/3 cup - good-quality tahini
2–4 tbsp - cold water- or more if needed
2 tbsp - extra virgin olive oil
1/2 tsp - ground cumin
3/4 tsp - fine sea salt
2 - medium cloves garlic- peeled and smashed
2 - 3 tbsp - lemon juice (1 lemon worth)
1 (15 ounce) can - chickpeas*- rinsed and drained
optional toppings: extra drizzle of olive oil- chopped fresh parsley- sprinkle of ground sumac or paprika- toasted pine nuts
- Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
- Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
- Taste and season with additional salt, cumin, and/or lemon juice if needed.
- Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.
- feel free to instead use:
- 1) Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- 2) Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
- These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.