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Ina Garten Creamy Hummus

Ina Garten Creamy Hummus
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Ina’s secret is simmering canned chickpeas with baking powder to loosen the skins, then removing them for ultra-smooth results. Flavored with fresh garlic, lemon, Tabasco, and smoked paprika, this hummus serves 6 to 8 and tastes far better than anything store-bought.

Ingredients

Scale

  • 2 (15.5-ounce) cans chickpeas, rinsed and drained
  • ½ teaspoon baking powder
  • 4 cloves garlic, finely grated
  • ⅓ cup freshly squeezed lemon juice (2 lemons), plus extra to taste
  • ¼ teaspoon Tabasco
  • ¼ teaspoon smoked paprika, plus extra for garnish
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup tahini, stirred well
  • Good olive oil
  • ¼ cup salted roasted almonds (optional)
  • Toasted pita triangles, for serving

Instructions

  • Simmer the chickpeas – Combine chickpeas, baking powder, and 6 cups water in a large saucepan. Bring to a boil, then simmer uncovered for 25 minutes, stirring occasionally.
  • Prepare garlic mixture – While simmering, combine grated garlic and ⅓ cup lemon juice; set aside.
  • Remove skins – Drain chickpeas, reserving some in the pan. Rinse repeatedly with cold water (5–6 times), stirring vigorously to loosen and discard floating skins.
  • Process the base – Drain chickpeas (reserve 2 tablespoons for garnish) and place in food processor with garlic-lemon mixture, Tabasco, smoked paprika, ¼ cup warm water, salt, and pepper. Puree until very smooth.
  • Finish with tahini – Add tahini and 2 tablespoons olive oil; puree for 1 full minute until creamy. Adjust with extra lemon juice, salt, and warm water (1 tablespoon at a time) to reach thick yogurt consistency.
  • Plate and garnish – Spread on a large flat plate, leaving a border. Top with reserved chickpeas, almonds (if using), olive oil drizzle, and extra paprika.
  • Serve – With toasted pita triangles.

Find it online: https://inagartendishes.com/ina-garten-creamy-hummus/