Ingredients
Equipment
Method
- Place the chickpeas in a saucepan and cover with water. Bring to a boil, then simmer for 15 minutes. Drain and add to your blender.
- Add the remaining ingredients barring the ice water. Pulse to start the blending process. Then turn the blender on and while it's running add the ice water in a thin stream until the hummus reaches a smooth consistency. You may need more depending on your batch of chickpeas.
- Spread onto a plate and drizzle with olive oil and a pinch of paprika. Refrigerate leftovers.
Notes
Canned vs. dry chickpeas. There's nothing wrong with using dry chickpeas that need to be fully cooked, it just increases the time spent making hummus, so I prefer canned chickpeas.
Why boil the chickpeas? Canned chickpeas are cooked, but they're not soft enough to create a smooth hummus. Boiling them for ten minutes makes them softer and give a super creamy hummus.
Ice water. I got this tip from Cookie and Kate's blog post about hummus. I used to use cold water, but ice water adds a serious amount of fluff to your hummus and I can't go back!
Store it. This stores great in the fridge in an airtight container.