Discover the only hummus recipe you'll ever need! This video will guide you through making easy, 5-minute hummus with a perfect, smooth texture. Simple ingredients and quick steps lead to a delicious result, ideal for snacking or as a versatile side. Perfect for beginners and seasoned cooks alike, this recipe guarantees homemade hummus that outshines store-bought versions every time. Get ready to enjoy the creamiest hummus with minimal effort!
1 pack boiled chickpeas (400 g)
1 garlic clove
½ lemon juice
3 ice cubes
3 tablespoons tahini
½ teaspoon salt
2-3 tablespoons olive oil
Topping:
1 pinch of cumin
1 pinch of sumac
2-3 sprigs parsley
1 tablespoon olive oil
- For a perfectly smooth hummus first you need to peel the chickpeas. Add 400 gr canned chickpeas in a large bowl and rub to take the skin of. Fill the bowl with water and the skins will start to float. When you drain, skins will group on water and it will be much easier to collect. (Skip this step if you really need to do the recipe in 5 minutes)
- Add chickpeas, garlic, salt, tahini and olive oil to the food processor.
- Squeeze lemon juice and run for at a low-medium speed.
- While the food processor is working the hummus will get warm. To avoid that add ice gradually. Ice will help to make a smooth hummus as well.
- After a couple of minutes the hummus will be okay but not smooth enough. Don’t give up and continue until the hummus is creamy. You can run at high speed at this stage.
- Taste and adjust the lemon, tahini and salt to your taste. Garlic and olive oil always need time to settle. If you have 2-3 hours before eating, the taste will be better.
- When the hummus is ready, put it on the serving table and make a little crater with the back of a spoon.
- Sprinkle ground sumac, cumin and parsley leaves. Last but not least, pour 2-3 tablespoons of extra virgin olive oil.
- Enjoy your creamy, tasty, simple hummus with your lavash or chips as your spoon!
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