Ultra-Creamy Homemade Hummus with Olive Oil

Hummus, that creamy, smooth nectar with its captivating aroma, is much more than just a simple chickpea purée. It's the product of a millennia-old culinary tradition, a symbol of conviviality and sharing. Today, I'm sharing my recipe for homemade hummus, ultra-creamy and enhanced by a generous amount of extra virgin olive oil. An easy, quick, and delicious recipe, perfect for an appetizer with friends, a light dinner, or simply a gourmet treat. Prepare for an unforgettable sensory journey!

This ultra-creamy hummus will transport you to the colorful markets of the Levant. Remember those intense flavors, those intoxicating aromas… each spoonful is an invitation to discovery and sharing. Feel free to enjoy it with raw vegetables, pita bread, vegetable chips, or even as an accompaniment to a tagine. It's an infinitely customizable recipe. Let your creativity run wild and have fun with the spices for a unique experience.

Ingredients

Serves 4:

• 250g of dried chickpeas, soaked for at least 12 hours in cold water
• 100ml of extra virgin cold-pressed olive oil
• 1 clove of garlic, peeled
• The juice of half a lemon
• 1 teaspoon of ground cumin
• 1/2 teaspoon of sweet paprika
• Salt and freshly ground pepper
• 2 tablespoons of water (if necessary)
• Optional: 1 tablespoon of tahini for a creamier hummus
• Optional: a few chopped fresh parsley leaves, for garnish

Instructions

1. Drain the soaked chickpeas and rinse them thoroughly.
2. In a blender or food processor, combine the chickpeas, olive oil, garlic, lemon juice, cumin, paprika, salt and pepper.
3. Blend everything for several minutes until you obtain a smooth and velvety texture. If needed, add 1 or 2 tablespoons of water to facilitate blending and achieve the perfect consistency.
4. Taste and adjust the seasoning to your liking. If you prefer a more intense hummus, feel free to add more cumin or paprika.
5. If you are using tahini, add it at this stage and blend again to incorporate it completely.
6. Transfer the hummus to a bowl or ramekin.
7. Garnish with a few chopped fresh parsley leaves and a drizzle of olive oil.
8. Serve immediately or refrigerate until ready to serve.

Chef's Tips

For an even creamier hummus, you can remove the skins from the chickpeas before blending them. It's a tedious step, but the result is worth it!

Don't hesitate to experiment with the flavors. You can add chilies for a touch of spice, sesame seeds for a pleasant crunch, or za'atar for a unique aromatic note.

"Simplicity is the ultimate sophistication." - Leonardo da Vinci

Conservation

Store your hummus in the refrigerator in an airtight container for 3 to 4 days.