Hummus is always a favorite healthy snack in our house but I want it to be super smooth, not like I’m eating pasty sand. I’ve got all the tips for a silky smooth end result. This hummus recipe is the best flavor packed dip for your veggies and bonus….it is loaded with protein as well. We love this hummus spread in a panini, wrap or on top of grilled chicken.
If the finished texture of your hummus is as important to you as it is to me, then follow these simple tips:
Heat Up Your Garbanzos
Just a simple 90 seconds in the microwave before you toss them in the food processor relaxes the starches in the beans, resulting in a light, fluffy texture!
Hold Off on Those Liquids
Before you add any liquids to the food processor, be sure your beans are completely ground. That includes scraping down the sides of the bowl at least once and processing a bit more. The skins of the garbanzos is what creates the gritty texture and once you add liquid, those skins elude the spinning blade of the processor.
Slow Down There Big Guy
When you do add the liquids, take the time to add them slowly and of course, stopping to scrape down the sides of the bowl of the food processor and then running it some more. This is especially important when adding the oil and tahini. Think of your hummus like making a homemade mayo: you have to go slow to allow the oil to emulsify.
This recipe came from my absolute favorite food scientists, the amaze-balls over at Cook’s Illustrated. When I am trying a new recipe for the first time, CI is always my first source. I love reading the science behind why they use certain ingredients and techniques. That kind of knowledge helps me become a better cook when I create my own recipes!
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Smooth Garlic Hummus
Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 1 large clove garlic
- 1/2 tsp salt
- 1/4 tsp cumin powder
- 1 pinch cayenne pepper
- 3 Tb fresh lemon juice
- 1/4 C water
- 6 Tb tahini paste
- 2 Tb olive oil
- chopped cilantro or parsley
Instructions
- Set aside a few whole chickpeas for garnish. Heat the remaining chickpeas in the microwave for 90 seconds, then place them in the food processor along with the garlic, salt, cumin and cayenne. Process until fully ground, scrape down the sides of the bowl and process again.
- In a small bowl, mix together the water and lemon juice. Turn on the food processor and slowly drizzle in the mixture. Scrape down the sides of the bowl, then process for another minute.
- In a small bowl, combine the tahini and olive oil. Turn on the food processor and slowly add the mixture. Scrape down the side of the bowl, then process for another minute. Transfer to a serving bowl and garnish with a swirl of olive oil, the whole chickpeas and any fresh or dried herbs you like!
Nutrition
- Serving Size: 1/8th
- Calories: 286
- Sugar: 5g
- Sodium: 185mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole
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