Discovering the ultimate garlic hummus recipe for the most velvety and indulgent hummus is an absolute game-changer. And guess what? It’s a simple secret that lies in the specific sequence of adding ingredients to your trusty food processor. Prepare to be amazed by how effortless it is. Picture this: you add a generous portion of tahini and a splash of refreshing lemon juice into the food processor. With anticipation building, you hit that power switch, allowing the magic to unfold as the ingredients blend harmoniously, transforming into a luscious, creamy paste. It’s truly a sight to behold!

For a more immersive experience, we’ve put together a captivating video showcasing the mesmerizing transformation of these humble ingredients. Witness firsthand as they become whipped and velvety, inviting you to indulge in the most exquisite hummus you’ve ever tasted.

Get ready to elevate your hummus game and savor the sheer delight of this magnificent creation.

INGREDIENTS

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water or aquafaba 
• Dash ground paprika or sumac

DIRECTIONS

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
• Combine the whipped tahini and lemon juice in a bowl, and give it a flavorful boost by adding olive oil, minced garlic, cumin, and a pinch of salt. Give it a whirl in the food processor for about half a minute, making sure to scrape down the sides and bottom of the bowl for an even blend.
• Prepare the chickpeas by opening the can, draining the liquid, and giving them a quick rinse. Introduce half of the chickpeas to the food processor and let it process for a minute, ensuring a creamy consistency. Pause to scrape down the sides and bottom, and then add the remaining chickpeas. Continue processing until the mixture reaches a delightful thickness and smoothness, which typically takes about 1 to 2 minutes.
• If you find that the hummus is on the thicker side or has small pieces of chickpeas, don’t worry, there’s an easy fix. While the food processor is running, simply drizzle in 2 to 3 tablespoons of water gradually until you achieve the desired consistency. This will help smoothen and loosen up the hummus, ensuring a perfect texture that you’ll love.
• Give the hummus a taste and add salt according to your preference. Serve it with a delightful drizzle of olive oil and a sprinkle of paprika. To keep your homemade hummus fresh, store it in an airtight container and refrigerate for up to a week.

Also Read: True Food Kitchen’s Chia Seed Pudding