The Best Hummus Recipe You Will Ever Try!
About this recipe
This hummus recipe promises to be the best you've ever tried, offering a perfect consistency and silky smooth texture. In just 10 minutes, you can whip up this delightful snack that's both easy to make and delicious.
The secret to this hummus lies in a few key details, like peeling the chickpeas and adding ice while blending to achieve that creamy finish. Trust us, once you try it, you'll never look at hummus the same way again.
Ingredient notes
- 400g canned chickpeas (about 14 oz)
- 6 tablespoons tahini (3 to 5 tablespoons is recommended depending on brand)
- 1 whole lemon (juice only)
- 6 cubes of ice (to keep the hummus cool while blending)
- 2 cloves of garlic (use 3 or 4 if smaller)
- 2 tablespoons extra virgin olive oil (plus 2-3 tablespoons for garnish)
- 0.5 teaspoon salt (adjust to taste)
- Ground sumac, ground cumin, and parsley for garnish (amounts to taste)
Tips from Refika's Kitchen’s video
- Peeling the chickpeas is crucial for a smooth texture; rub them in water to remove the skins easily.
- Add ice gradually while blending to keep the hummus cool and help achieve a creamy consistency.
- Blend for 7-8 minutes on low-medium speed, and don’t hesitate to adjust the flavors with more lemon, tahini, or salt as needed.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- What can I use to garnish the hummus?
- You can garnish the hummus with ground sumac, ground cumin, parsley, and a drizzle of extra virgin olive oil.
- How long should I blend the hummus?
- Blend the hummus for 7-8 minutes on low-medium speed.
- What is the purpose of adding ice while blending?
- Adding ice helps keep the hummus cool and contributes to a smooth texture.
No life story here — the video and the recipe are the whole point. All credit to Refika's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel the chickpeas by rubbing them in a bowl of water to remove the skins. The skins will float to the top.
- 2
Drain the chickpeas and place the peeled chickpeas in a food processor.
- 3
Add 2 cloves of garlic, 0.5 teaspoon of salt, 6 tablespoons of tahini, and 2 tablespoons of extra virgin olive oil to the food processor.
- 4
Squeeze the juice of 1 lemon into the mixture and blend for 7-8 minutes on low-medium speed.
- 5
To keep the hummus cool and smooth, gradually add 6 cubes of ice while blending.
- 6
Continue blending until the hummus is creamy and smooth, adjusting the taste with more lemon, tahini, or salt as needed.
- 7
Once ready, transfer the hummus to a serving dish and create a small crater in the center with the back of a spoon.
- 8
Garnish with ground sumac, ground cumin, parsley, and drizzle with 2-3 tablespoons of extra virgin olive oil.
- 9
Serve with lavash or chips.
Heads up — we had to guess a little:
- Estimated amount for ground sumac garnish
- Estimated amount for ground cumin garnish
- Estimated amount for extra virgin olive oil garnish
- Estimated amount for parsley garnish
Credit where it’s due: this recipe was transcribed from Refika's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Refika's Kitchen? Claim this page or ask us to take it down. Your call, always.
