Ina Garten Hummus
This hummus focuses on technique rather than excess ingredients. Properly blended chickpeas, good tahini, and slow emulsification create a dip that’s smooth, light, and well-balanced. The flavor is clean and restrained, letting each ingredient do its job. Think of it as a well-made classic—simple, dependable, and always welcome on the table.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Dip
- Method: Food processor
- Cuisine: Middle Eastern
Ingredients
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2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
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⅓ cup tahini
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¼ cup freshly squeezed lemon juice
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2 garlic cloves, minced
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1 teaspoon kosher salt
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½ teaspoon ground cumin
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3 tablespoons olive oil, plus more for serving
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3–5 tablespoons cold water (as needed)
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Paprika or chopped parsley, for garnish
Instructions
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Prepare the chickpeas – Drain and rinse the chickpeas thoroughly. For an extra-smooth hummus, remove loose skins by gently rubbing them between your hands and rinsing again.
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Start the base – Add the chickpeas, tahini, lemon juice, garlic, salt, and cumin to the food processor. Pulse several times to break everything down.
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Blend patiently – Process continuously for 1–2 minutes, scraping down the sides as needed. The mixture will look thick at this stage.
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Adjust the texture – With the processor running, drizzle in olive oil, then add cold water one tablespoon at a time until the hummus becomes smooth and creamy.
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Taste and balance – Check seasoning and adjust salt or lemon juice if needed. Blend again briefly to combine.
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Serve properly – Spoon into a bowl, create a shallow swirl with the back of a spoon, drizzle with olive oil, and finish with paprika or parsley.
Find it online: https://inagartendishes.com/ina-garten-hummus/