Creamy Hummus
I found the trick to creamy hummus is to add a couple of ice cubes to the blender.
Ingredients
- 15 oz can of chickpeas drained
- 1/4 cup fresh lemon juice about 1 lemon
- 1 garlic clove
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp crushed ice
- 1/2 tsp salt
- paprika to taste
Instructions
- Add drained chickpeas to a small pot and cover with water. Bring to a simmer, cover, and cook for about 15 minutes. Drain.
- As the chickpeas are cooking, add your lemon juice and garlic to the food processor. Blend until garlic is minced.
- Add in your cooked chickpeas, tahini, olive oil, and salt. Blend for a minute. Add in the crushed ice and blend until smooth, about 1-2 more minutes.
- Serve, drizzling with olive oil and a few shakes of paprika.
Notes
You can mix up this recipe by adding additional spices like cumin or make it a different flavor by adding roasted red peppers, basil, or cilantro.
You can definitely still make this hummus recipe without simmering the chickpeas.
Serve with sugar snap peas, bell peppers, carrots, celery, cucumber, pita bread, pita chips, crackers, or pretzels.