I’ve tried all kinds of tricks to get super smooth hummus, from removing the skins from the chickpeas to starting with dried chickpeas and cooking them in the pressure cooker. This method uses canned chickpeas and is super easy, as long as you don’t mind listening to your blender run for a while. It’s delicious and has a satisfying, velvety texture.
Ingredients
- 1 16-oz. can chickpeas, with liquid
- 2 garlic cloves, chopped
- 2 Tbs. freshly squeezed lemon juice (from about 1 lemon)
- 1/3 cup tahini
- 1/8 to 1/2 cup water
- Sea salt and black pepper
Directions
Drain the chickpeas in a strainer set over a bowl, reserving the liquid. Add the chickpeas, 1/4 cup of the chickpea liquid, garlic, and tahini to a (preferably) high-speed blender like a Vitamix or Ninja, or a food processor or other blender.
Whizz on high speed, adding more liquid and scraping down the sides as needed if the mixture seems too dry and the machine starts to struggle, for a total of 2 minutes or so, until emulsified and smooth.
Add water, a tablespoon at a time, until the hummus is super smooth and light. Taste in between tablespoons to avoid adding too much water. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.
Serve the hummus right away, when it will be slightly warm or room temperature, or chill it for a firmer texture.
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