Hummus with Olive Oil and Paprika
Running the food processor an extra minute transforms grainy chickpea paste into the silky, whipped hummus you get at good Middle Eastern restaurants. A spoonful of ice water added while blending lightens the texture. Finish with good olive oil and smoked paprika, not a drizzle.
Snack · Vegan • 10 min
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- ¼ cup tahini, well stirred
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, smashed
- ½ teaspoon kosher salt, plus more to taste
- 2 –3 tablespoons ice water
- Extra-virgin olive oil, for drizzling
- Smoked paprika, for garnish
- Warm pita or vegetables, for serving
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Steps
- Optional for extra-smooth hummus: rub chickpeas between your fingers under running water to slip off the skins. Discard skins. This step is worth the effort.
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Process for 30 seconds, scrape down the sides, then process again.
- With the motor running, drizzle in ice water 1 tablespoon at a time until the hummus is smooth and creamy — about 2 minutes total processing time.
- Taste and adjust salt and lemon. Transfer to a serving bowl. Use the back of a spoon to create a swirl on top. Drizzle generously with olive oil and dust with paprika. Serve with warm pita.
Tips & Variations
Make Ahead
Hummus keeps beautifully for up to 5 days in the refrigerator. The flavor improves overnight. Bring to room temperature and stir before serving — it will thicken when cold.
Storage
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months — thaw overnight in the refrigerator. If it separates, stir vigorously with a splash of water.
Substitutions
Roasted garlic hummus: replace raw garlic with 4 cloves roasted garlic. Red pepper hummus: add 1 roasted red pepper from a jar with the chickpeas. For a lighter version, replace half the tahini with Greek yogurt (not vegan).
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