Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed (about 1½ cups cooked)
- ½ cup roasted red peppers from jar, drained (about 2-3 medium peppers)
- ¼ cup tahini (well-stirred)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1-2 cloves garlic, peeled (start with 1, add more to taste)
- ½ teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 3-4 tablespoons ice-cold water (or reserved chickpea liquid)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- ¼ teaspoon smoked paprika (optional, for garnish)
- Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Prepare your ingredients: Drain and rinse the chickpeas thoroughly under cold water in a colander, rubbing them gently to remove the skins (they’ll float off). While not essential, removing some skins creates even smoother hummus. Drain the roasted red peppers and pat them dry with paper towels to remove excess moisture. Squeeze the lemon juice and measure all other ingredients.
- Start with the tahini and lemon: Add the tahini and lemon juice to your food processor first. This is a professional trick—processing these two ingredients together for about 1 minute creates a smooth, creamy base that helps the hummus become incredibly silky. The mixture will look grainy and thick at first, then become smooth and light in color. Scrape down the sides with a spatula.
- Add the flavor base: To the whipped tahini mixture, add the garlic cloves, cumin, salt, black pepper, and olive oil. Process for another 30 seconds until everything is well combined and the garlic is fully minced and incorporated.
- Add the roasted red peppers: Drop in the drained roasted red peppers and process for 45-60 seconds until they’re completely broken down and the mixture turns a beautiful coral-pink color. Scrape down the sides of the processor bowl to ensure even blending.
- Incorporate the chickpeas: Add half of the chickpeas to the food processor and blend for about 1 minute. Scrape down the sides, then add the remaining chickpeas and process for another full minute. The hummus should be getting smooth and creamy but will still be quite thick.
- Achieve the perfect consistency: With the food processor running, slowly drizzle in the ice-cold water, 1 tablespoon at a time, until you reach your desired consistency. The hummus should be smooth, creamy, and light—almost whipped in texture. This can take 2-4 minutes of continuous processing. Don’t rush this step; the longer you process with the cold water, the creamier your hummus becomes.
- Taste and adjust: Stop the processor and taste your hummus. Add more salt, lemon juice, garlic, or cumin as needed to suit your preferences. Remember that flavors will develop and intensify after the hummus rests in the refrigerator.
- Serve or store: Transfer the hummus to a serving bowl or storage container. If serving immediately, create a shallow well in the center with the back of a spoon, drizzle with olive oil, and sprinkle with paprika and fresh herbs. For meal prep, transfer to an airtight container and refrigerate. The hummus will thicken slightly as it chills—this is normal and desirable.
Notes
- Texture control: For ultra-smooth hummus, peel the chickpeas by rubbing them in the colander. It takes a few extra minutes but creates restaurant-quality results.
- Flavor intensity: Start with one garlic clove and add more if desired. Raw garlic becomes more pronounced as hummus sits, so err on the side of less initially.
- Consistency adjustment: Hummus thickens in the refrigerator. Add a tablespoon or two of water or olive oil before serving if needed.
- Roasted pepper options: Two medium fresh roasted bell peppers can replace jarred peppers for superior flavor. Any color works, though red is traditional and sweetest.
- Make it extra creamy: Reserve ¼ cup of the chickpea liquid (aquafaba) and use it instead of water for an even silkier texture.
- Serving temperature: Hummus tastes best at room temperature. Remove from refrigerator 20-30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg