Creamy Homemade Hummus with Olive Oil, Paprika, and Parsley Recipe
This classic hummus recipe yields a creamy, smooth dip made from chickpeas, tahini, lemon juice, and garlic. The secret to its velvety texture is peeling the chickpeas before blending, which removes their skins for an ultra-smooth finish. Finished with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley, this versatile dish is perfect as an appetizer, snack, or spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Hummus Ingredients
- 1 (15-ounce) can chickpeas
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 small garlic cloves
- ¾ teaspoon salt
- 3 ice cubes
For Serving
- Extra-virgin olive oil (for serving)
- Paprika (for serving)
- Chopped fresh parsley (for serving)
Instructions
- Peel the Chickpeas: Place the chickpeas in a large bowl of warm water. Rub them gently with your fingers to release their skins, which will float to the surface. Skim off the skins with a slotted spoon and discard them. This step is optional but essential for creating a super creamy hummus.
- Prepare the Chickpeas for Blending: Drain and thoroughly dry the peeled chickpeas. Transfer them to a food processor and pulse until they become a fine, breadcrumb-like texture, scraping down the sides as needed. This should take about 15 seconds.
- Blend to Smoothness: Add the lemon juice, tahini, garlic, salt, and ice cubes to the food processor. Blend the mixture until completely smooth, which will take around 5 minutes. Pause and scrape down the sides occasionally. Taste and adjust seasoning with more lemon juice or salt as preferred.
- Serve: Spread the hummus onto a serving plate or bowl. Use the back of a spoon to create swirls which will hold the olive oil. Drizzle extra-virgin olive oil over the top, then sprinkle with paprika and chopped fresh parsley. Serve chilled or at room temperature for the best flavor.
Notes
- Peeling the chickpeas is optional but highly recommended for the creamiest texture.
- If you don’t have ice cubes, cold water can be used to help create a smooth blend.
- Adjust garlic and lemon juice quantities according to personal taste preferences.
- Use good quality extra-virgin olive oil for serving to enhance flavor.
- Hummus can be stored in an airtight container in the refrigerator for up to 3 days.
