A creamy and delicious hummus made from fresh chickpeas for an incomparable velvety texture. This traditional Levantine recipe will delight your palate with its perfect balance between creamy tahini and tangy lemon, ideal for appetizers and vegetable platters.
⏱️15 min
📊Easy
👥6 servings
🍽️Snack
vegetarianvegangluten-freebudget-friendlyquick
Ingredients
400 gcanned chickpeas
100 gtahini (sesame paste)
2 piècesfresh lemon
2 goussesgarlic
60 mlextra virgin olive oil
100 mlwarm water
1 cuillère à cafésalt
0.5 cuillère à cafésweet paprika
0.5 cuillère à caféground cumin
Instructions
1DRAIN AND RINSE THE CHICKPEAS: Open the can of chickpeas and pour them into a fine strainer. Rinse them thoroughly under cold running water while gently stirring with your hands to remove as much of the skin enveloping each chickpea as possible. This step is crucial as it ensures a very smooth and creamy hummus. Continue until the rinsing water becomes clear and transparent, indicating that the skins have been well removed.
2PREPARE THE AROMATIC INGREDIENTS: Squeeze the two fresh lemons to obtain approximately 100 ml of fresh juice. Peel the garlic cloves and lightly crush them with the flat of a knife to release their aromas. The lemon juice should be fresh and squeezed at the moment of preparation to preserve all its natural acidity and flavors. The lightly crushed garlic will allow for better integration during blending.
3POUR THE TAHINI INTO THE FOOD PROCESSOR: Place the tahini in the bowl of a food processor or blender. Start blending the tahini alone for approximately 1 to 2 minutes until it becomes more fluid and creamy. Natural tahini contains oil that can be thick at first; this initial step prepares it and makes it more homogeneous. You will notice that the tahini changes color slightly and becomes more glossy.
4INCORPORATE THE CHICKPEAS AND FLAVORS: Now add the well-drained and rinsed chickpeas to the tahini. Pour in the fresh lemon juice, add the crushed garlic, salt, cumin, and paprika. Begin blending at medium speed for 2 minutes. This phase allows the ingredients to begin unifying and the mixture to become homogeneous. You will observe a progressive transformation of the texture toward something creamier and more unified.
5POUR THE OLIVE OIL GRADUALLY: With the processor running, slowly drizzle in the extra virgin olive oil in a continuous stream. This gradual incorporation allows for perfect emulsification and creates a velvety and airy texture. The hummus should progressively become more fluid and glossy. Olive oil plays a crucial role in the final texture; it emulsifies with the tahini and chickpeas to create this characteristic creamy texture.
6ADJUST THE CONSISTENCY AND BLEND TO PERFECTION: Begin adding the warm water in small portions while continuing to blend. Stop regularly to check the texture: the hummus should be smooth, airy, and creamy, with a thick creamy consistency. Continue blending for an additional 3 to 5 minutes total until the mixture becomes extremely fluid and no grains are visible. A texture that is too thick can be refined by adding a bit more warm water drop by drop. The final result should be a velvety hummus, practically mousse-like, with a light beige color.
7POUR AND PRESENT WITH STYLE: Pour the hummus into a serving bowl. Using the back of a spoon, create a light depression in the center of the hummus. Drizzle a stream of quality extra virgin olive oil in a spiral or at the center, then lightly sprinkle with paprika and cumin for the final decoration. You can add some toasted pine nuts or a bit of fresh chopped parsley. Serve the hummus immediately with gluten-free crackers, pita bread, vegetable sticks, or olives. Homemade hummus keeps for 5 to 7 days in the refrigerator in an airtight container.