1. Prepare the Garlic (optional but recommended for milder flavor):

 Start by peeling and mincing 1 clove of garlic. If you prefer a less intense garlic flavor, place the minced garlic in a small bowl with the lemon juice and let it sit for 5–10 minutes. The lemon juice will help soften the garlic’s sharpness while adding a bit of tanginess. If you enjoy a strong garlic taste, you can skip this step and add the minced garlic directly in step 4.

2. Combine Ingredients in Food Processor:

In a food processor or high-powered blender, add the drained and rinsed chickpeas. Using canned chickpeas is convenient, but if you’re cooking dried chickpeas from scratch, make sure they’re fully cooked and tender (cooking from dried takes longer but can result in a creamier texture).

Next, add 1/4 cup of tahini (a sesame paste commonly used in Middle Eastern cuisine) to the chickpeas. Tahini is essential for the creamy texture and nutty flavor of hummus.

Add the garlic and lemon juice mixture from step 1. If you skipped the soaking, add the minced garlic and about 2–3 tablespoons of fresh lemon juice directly.

Season with a pinch of salt to bring out the flavors. You can adjust the salt later to your preference.

3. Blend the Mixture:

Secure the lid on your food processor and pulse the mixture a few times to start combining the ingredients.

Once the mixture is roughly blended, turn the food processor on and let it run for about 1 minute. The chickpeas and tahini will start breaking down into a thick paste.

Stop the food processor, scrape down the sides with a spatula, and check the texture. At this stage, the hummus will likely be thick and a bit coarse.

4. Adjust Texture with Cold Water and Olive Oil:

To get the ideal creamy consistency, start adding cold water, 1 tablespoon at a time, while the food processor runs. The cold water helps “whip” the tahini and chickpeas, giving the hummus a light and fluffy texture. Add 2–4 tablespoons, depending on your desired thickness.

For a richer flavor, drizzle in 2–3 tablespoons of extra-virgin olive oil as you blend. Olive oil gives the hummus a smooth texture and adds a hint of fruity flavor. Continue blending until the mixture becomes silky smooth, stopping occasionally to scrape down the sides and make sure all ingredients are well incorporated.

5. Taste and Adjust Seasoning:

Once you reach a creamy consistency, taste the hummus and adjust the seasonings. You may want to add more salt, lemon juice, or garlic based on your preference. Blend briefly again to incorporate any additional ingredients.

6. Serve and Garnish:

Spoon the finished hummus into a serving bowl, creating a small swirl or well in the center.

Drizzle a little extra-virgin olive oil over the top to add a glossy finish. For garnish, sprinkle a dash of paprika or cumin for color and added flavor, and add a few whole chickpeas in the center if desired.

Fresh chopped parsley is another classic garnish that adds a touch of color and freshness.

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Tips for Best Results:

For Extra Smooth Hummus: If you want exceptionally smooth hummus, you can remove the skins from the chickpeas before blending. Rubbing them between your hands under running water will help loosen the skins, making them easy to remove.

Using Dried Chickpeas: If using dried chickpeas, soak them overnight, then cook in a large pot of water for 1–2 hours until very tender. The cooking water can be added to the food processor in place of the cold water for a softer, lighter texture.