The secret to creamy hummus is the order in which you combine the ingredients. You start with the tahini, lemon juice, and water. Whir these together like crazy to create a totally smooth and creamy emulsion – it should look like thick cream. THEN you add the chickpeas and garlic and blend until smooth. The chemistry of whatever happens here creates the end result of creamy hummus rather than grainy bean mash. If you’re interested, drop in on some nice vegetarians ranting and raving about this over here.
You can catch a glimpse of the tahini emulsion in the upper right picture, below.
Homemade Creamy Hummus
Put tahini, lemon juice, and water in the food processor. Blend (and scrape down if any tahini sticks) until it forms a thick creamy emulsion.
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 Tbsp water
- 4 small cloves of raw garlic (the raw garlic adds a spicy kick so adjust according to your tastes!)
- 16 oz can chickpeas, drained
- 1/2 tsp salt
Blend garlic and salt into the tahini cream.
Add the chickpeas and blend until your hummus is totally smooth and creamy. Note that this recipe calls for fewer chickpeas (in proportion to the other ingredients) than many other recipes – it is more tahini and lemon heavy, which helps achieve that delicious texture!