Ingredients
Equipment
Method
- Drain the canned chickpeas in a colander and rinse them thoroughly under cold water for about 30 seconds. This removes excess sodium and the slightly metallic taste from the canning liquid.
- Add the garlic cloves and lemon juice to your food processor and pulse for about 10 seconds until the garlic is finely minced. This allows the garlic to mellow slightly in the acidic lemon juice.
- Add the drained chickpeas, cumin, salt, paprika, and black pepper to the food processor. Pulse 5 to 6 times to break down the chickpeas into a coarse paste.
- Run the food processor continuously for 1 to 2 minutes, scraping down the sides halfway through with a rubber spatula. This extended processing time creates a smooth, creamy texture.
- With the food processor running, slowly drizzle the olive oil through the feed tube in a steady stream over about 30 seconds. This allows the oil to emulsify properly with the chickpeas.
- Add 3 tablespoons of ice-cold water and process for another 30 seconds. Check the consistency; if you want it lighter and fluffier, add another tablespoon or two of cold water and process again.
- Stop the processor and taste your hummus, checking for seasoning balance. Add more salt, lemon juice, or cumin as needed, then pulse briefly to incorporate any additions.
- Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with additional olive oil and sprinkle with extra paprika or a few whole chickpeas.
Notes
For ultra-silky hummus, peel the chickpeas before blending. Use high-quality extra virgin olive oil since it's replacing tahini as the primary fat. Let your food processor run longer than you think necessary for the creamiest texture. Make ahead and let rest for 30 minutes before serving to allow flavors to meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.