The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event.
115 oz can of chickpeas, rinsed and drained. Reserve a few for topping.
¼cuplemon juice from 1 ½ to 2 lemons, plus more to taste
1medium to large garlic clove, roughly chopped
½teaspoonfine sea salt, to taste
2 to 4tablespoonsice water, plus more as needed
1tablespoonextra-virgin olive oil
a drizzle of olive oil
a sprinkle of ground sumac or paprika
fresh parsley, chopped
reserved chickpeas, optional
In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
Taste, and adjust flavors as necessary.
Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.
Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.For an alternative method to removing each individual chickpea skin, toss the rinsed the beans in a teaspoon of baking soda. Heat in a microwave for 1 to 2 minutes (until the beans are hot), then rinse with cold water while rubbing off the skins with your hands.