Classic Hummus

Ingredients

• 2 can chickpeas (15 oz each, drained and rinsed, or 2 cups cooked chickpeas)
• 1/4 cup tahini (well-stirred before measuring)
• 2 cloves garlic cloves (peeled)
• 3 tbsp lemon juice (fresh, about 1 large lemon)
• 3 tbsp olive oil (extra-virgin, divided)
• salt (to taste)
• 2 tbsp water (ice-cold, plus more as needed for consistency)

Instructions

1. 1

   Add the drained chickpeas, tahini, garlic cloves, lemon juice, 2 tbsp olive oil, and ice-cold water to a food processor. Pulse 5–6 times to break down the chickpeas and combine the ingredients.

2. 2

   Blend on high speed for 3–4 minutes, stopping to scrape down the sides of the bowl halfway through. The mixture will go from chunky to creamy as the chickpeas break down and the tahini emulsifies with the oil and lemon juice.

3. 3

   If the hummus is too thick, add ice-cold water 1 tbsp at a time while blending until you reach a silky, spoonable consistency—it should fall slowly from a spoon, not plop. Taste and adjust salt as needed.

4. 4

   Transfer to a serving bowl and drizzle with the remaining 1 tbsp olive oil. Serve immediately or cover and refrigerate for up to 5 days.

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