Hummus

The best hummus is creamy hummus. Dairy free, fluffy, and delicious, this hummus is a staple in our daily meals. Serve it up as a centerpiece to a beautiful veggie tray or try it with pita bread, pita chips, or your favorite crackers.

Hummus Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, alternatively about 1 ½ cups fresh cooked chickpeas

½ cup tahini

2 teaspoons ground cumin

3 tablespoons Ebla extra-virgin olive oil

¼ cup lemon juice, more to taste as needed

3 large garlic cloves

1 teaspoon fine sea salt, to taste

2 to 4 ice cubes, more as needed

For the Garnish

olive oil drizzle along with a sprinkle of either sumac, paprika, or cayenne (for those who’d like some heat).

Putting It Together

01.

Place rinsed and drained chickpeas in a medium saucepan, covered with several inches of water and bring to a boil. Upon boiling, reduce heat to medium and simmer for about 15-20 minutes. The chickpeas will look puffy and the skins should begin to fall off. Drain the chickpeas, rinse, and put aside to cool. Note: for an ideal hummus texture with minimal lumps, remove the skins from the cooled chickpeas.

02.

Meanwhile, in a food processor, combine the lemon juice, garlic, cumin and salt until the garlic is finely chopped. Next, add the tahini to the food processor and continue to blend until you see minimal amounts of garlic bits. Turn off the processor and scrape down the sides as necessary. Repeat the process as needed.

03.

While running the food processor, drop in 1 ice cube at a time. You’ll begin to notice the texture and color of the tahini change. It will become smoother and more pale in color.

04.

Add the drained, peeled chickpeas to the food processor and blend. While blending, drizzle in the olive oil, again, turning off and scraping the sides down as necessary. Repeat as needed. This step should take about 3 minutes.

05.

Taste and adjust as necessary. At this point you may choose to add more salt, cumin, tahini, or lemon juice.

06.

Place hummus in a shallow bowl and use the back of a spoon to create a circular valley like divet in the bowl. Create another crater in the center of the bowl. Fill the crater with olive oil and reserved chickpeas and fill the valley like divet with olive oil. Sprinkle the hummus with your choice of garnish (sumac or cayenne).

07.

Leftover hummus stores well in the refrigerator for about one week. You can also make ahead and freeze in an airtight ziplock bag or container for about three months. If making ahead or freezing, add olive oil topping and garnish when ready to serve.

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