Extra Smooth Hummus
There are a couple of steps that can be taken to ensure you end up with THE smoothest, creamiest, most delicious homemade hummus, and this recipe has them both.
The first notable tip is to remove the skins from the chickpeas. This can be slightly time consuming, adding about 5 extra minutes of prep time- but trust us, it’s worth it.
The second tip is to add ice cubes to the food processor. While some recipes call for water or even orange juice, adding ice cubes incorporates more air into the hummus, and more air=a fluffier texture. The chef’s kiss for this recipe comes from a very generous amount of California Olive Ranch’s Chef’s Bottle EVOO, because after all, what is hummus without its high-quality olive oil bff? Try this hummus with freshly baked pita, carrots and cucumbers-just drizzle then dip away.
Ingredients
1 15oz can chickpeas
3 tablespoons freshly squeezed lemon juice
2 tablespoons tahini
2 small garlic cloves
3/4 teaspoon salt
3 ice cubes
1 teaspoon baking soda
California Olive Ranch Chef’s Bottle EVOO, for serving
Paprika, for serving
Cumin, for serving
Instructions
Open can of chickpeas and strain excess liquid. Place chickpeas in a large bowl of warm water with one teaspoon of baking soda (this helps the skins come off more easily). Gently rub most chickpeas until skins come off, skins should float to the top to be easily skimmed off and discarded.
Drain chickpeas and pat dry.
Add chickpeas to a food processor and pulse for about 15 seconds, stopping to scrape down the sides- you are looking for a bread crumb like texture here.
Add lemon juice, tahini, garlic, salt and ice cubes to food processor
Blend for 4-5 minutes, until hummus becomes extremely smooth,stopping to scrape down the sides once or twice.
Add more lemon or salt to taste.
Spread hummus onto serving plate, sprinkle with cumin and paprika and drizzle with an extremely generous amount of California Olive Ranch Chef’s Bottle EVOO.