Classic Hummus
A silky-smooth emulsion made from pantry staples
Why This Recipe Works
Treating hummus as an emulsion rather than a simple mash creates a texture that is exceptionally light and silky. By drizzling a tahini-oil blend into pureed chickpeas while the processor runs, you achieve a professional-grade finish without the tedious task of peeling individual skins.
Instructions
Whisk the water and lemon juice together in a small bowl until combined.
Combine the tahini and olive oil in a separate bowl or measuring cup, whisking until the mixture is smooth and uniform.
Pulse the chickpeas, garlic, salt, cumin, and cayenne in a food processor until the chickpeas are finely ground, about 15 seconds.
Scrape down the sides of the bowl with a rubber spatula. With the processor running, slowly pour the lemon juice mixture through the feed tube and process until the paste is smooth.
Continue processing while slowly drizzling the tahini mixture through the feed tube; the hummus should transform into a lush, light, and creamy puree.
Transfer the hummus to a wide bowl, drizzle with a little extra olive oil, and sprinkle with the fresh herbs before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days. Freezes well for 2 months.
Can I make this ahead of time?
Hummus can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
