About 12 years ago I threw a Mediterranean themed BBQ for some co-workers. We slow roasted a lamb shoulder on a rotisserie and sliced in thinly to have on pitas with tzatziki. I also made a warm Greek potato salad, traditional greek salad, dolmas and of course I made a big bowl of hummus to go with it all. The BBQ was a resounding success but one friend told me his secret to making thick creamy hummus that would change my perspective on hummus forever. His secret trick was to whip the hummus and lemon juice together until it formed a thick paste. This becomes the base for the rest of the ingredients. This ingredients in this recipe are the same as I have been using for the past 15 years but that little tip has elected my hummus from ok to amazing!
- 1/3 cup lemon juice
- 1/3 cup tahini
- 1 15-ounce can chickpeas drained and rinsed
- 2 small garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 tsp salt (more if using unsalted chickpeas)
- water to dilute if needed
Place the tahini and lemon juice in a food processor. Blend on high for 30 seconds and then scrape sides and bottom. Repeat this for 2 minutes or until a thick paste forms.
Add the rest of the ingredients and blend for one minute. Scrape the sides and bottom and blend on high for another 2-4 minutes until hummus is smooth and creamy with no visible chunks of chickpea. Add water 1 tbsp at a time of the mixture is too thick.
Drizzle with more olive oil before serving (I like to use this amazing lemon infused oil). This hummus will be good served immediately but will be even better if it is allowed to sit for a few hours, or overnight in the fridge.