Hummus is one of those recipes that you can make reasonably for any occasion, for snacking, serving or even entertaining. The best part about it is that you can throw everything into a blender and watch the magic happen, with only the push of a button.
Technique tip: Don't drain the chickpeas. The aquafaba (can liquid) creates a light, airiness to the hummus.
- 1 (15.5-ounce) can chickpeas
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika, plus more for topping
- 1 teaspoon cumin
- 1/3 cup tahini
- 1 lemon, juiced
- 4 cloves garlic
- 1/4 cup cold water, to thin
- Extra virgin olive oil
- Salt, to taste
- Za'atar, for topping
1. In a food processor or high-speed blender, combine the chickpeas, turmeric, paprika, cumin, tahini, lemon juice and garlic. Add cold water, tablespoon by tablespoon, and blend. Continue to blend until it reaches your desired consistency. Feel free to add more water if you like a thinner consistency.
2. Blend 3-4 more times (this is important for texture) until hummus is extremely velvety smooth. Season with salt to taste.
3. Top with a generous drizzle of olive oil, dash of paprika and za'atar.