There are many recipes out there for hummous. We like to get a silky consistency and great flavor by removing the chickpea hulls and using mostly tahini paste and aquafaba (the chickpea liquid) to achieve a creamy texture, with a touch of olive oil for flavoring.
2 15 ounce cans low/no-salt chickpeas, drained, liquid reserved
5 small cloves garlic
1 1/2 tsp. sea salt (pink Himalayan preferred)
1/3 cup tahini
6 Tbsp. freshly squeezed lemon juice plus more to taste (+2 tsp.)
4 Tbsp. chickpea canning liquid (aquafaba)
1 Tbsp. + 1 tsp. extra virgin olive oil
1/4 tsp. sweet paprika, plus sprinkle for garnish
1 tsp. grated lemon zest
Optional garnishes to taste, such as toasted pine nuts, pesto, hot peppers or sun-dried tomatoes.
Preheat oven to 350ºF/175ºC. Roast garlic cloves, unpeeled, for 20 minutes, then allow to cool briefly, peel and trim off the hard root ends. While garlic is roasting, drain the chickpeas and reserve their liquid. Place drained chickpeas in a bowl of lukewarm tap water and gently massage them with your fingertips to release the translucent hulls; these will float to the top of the water. Discard hulls. Don’t worry about getting all the hulls out – removing most of them will suffice to make the hummous smoother and less gritty. Drain hulled chickpeas and discard rinse water/hulls.
Fit food processor with steel blade. Turn it on and chop the peeled, roasted garlic cloves. Add remaining ingredients, except olive oil, to processor bowl and process until smooth. Pour olive oil into feed tube with motor running and allow it to drizzle into the hummous. Taste and adjust seasonings as desired – typically we like a little more lemon juice. Remove hummous to a serving bowl and refrigerate, covered, for at least 1 hour before serving. Drizzle with a little olive oil and sprinkle a little paprika over the top.
Optionally, top the finished hummous with garnishes like hot peppers, sun-dried tomatoes, pesto, or toasted pine nuts.