Smooth & Creamy Hummus


  • 1 (15 oz.) can chickpeas, undrained
  • 1/4 c. water
  • ¼ to ½ c. tahini, to suit your personal taste (I use about 1/3 cup)
  • 1 clove garlic
  • 1 T. fresh lemon juice
  • 1 tsp. kosher salt
  • 2 T. extra-virgin olive oil
  • paprika & additional extra-virgin olive oil, for garnish


  1. Soften the chickpeas ~ place the chickpeas (with their juice) and 1/4 cup water in a small saucepan. Simmer for 15 to 20 minutes.  Let the simmered chickpeas stand until cool enough to handle.  Remove and discard any loose skins.  Then gently pinch each chickpea to slip off the skin. Or, place the chickpeas in a wire mesh strainer and rub gently against the strainer sides to remove skins.
  2. Place tahini, garlic, lemon juice, and kosher salt in the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl, and process for 30 to 45 seconds more. With the food processor running, stream in 2 tablespoons extra-virgin olive oil. Process for about 1 minute to incorporate fully.
  3. Drain chickpeas, reserving the liquid. Add half of the chickpeas and 1/4 cup reserved liquid to the food processor. Process for 1 to 2 minutes, scraping down the sides of the bowl once. Add remaining chickpeas and process for an additional 1 to 2 minutes, or until smooth.
  4. Add an additional 2 to 3 tablespoons reserved chickpea liquid or water, a little at a time, until the desired consistency is achieved. Process for 20 to 30 seconds after each addition.
  5. Place hummus in a serving bowl. Drizzle the top with a bit of olive oil and sprinkle with paprika to garnish. Serve with pita bread, pita chips or assorted vegetables for dipping.
  6. Store the hummus in an airtight container in the refrigerator for up to one week.


Source:  The Kitchen is My Playground