Creamy Restaurant-Style Hummus

By Batgirl

The perfect basic hummus, made especially creamy by emulsifying the tahini and lemon juice before adding the other ingredients.

Ingredients

• 4 tbsp tahini
• 4 tbsp lemon juice
• 1 clove of garlic, smashed
• 14 oz can of chickpeas, drained and rinsed
• olive oil
• water
• salt
• garnish of choice

Details

Servings 2

Preparation

Step 1

1. Emulsify the tahini and lemon juice in your blender or food processor until very creamy, at least a minute or two. Add the garlic and puree until smooth.

2. Slowly start adding your chickpeas, one small handful at a time. Alternate additions of chickpeas with drizzles of olive oil and water, adding salt occasionally. Taste and check the texture often, and stop adding olive oil, water, chickpeas, and salt when you have a hummus with the taste and texture of your dreams.

3. Serve drizzled with olive oil, and sprinkled with your garnish of choice {mine was influenced by my addiction to smoked paprika}.

You may not use all the chickpeas in the can {although I did}, and as much as I loathe to give you quantities {this is really best done by eye/taste}, I think I used 2 - 3 tbsp of olive oil and 4 tbsp of water, total.