Delicious Smitten Kitchen Hummus Recipe: 1 Minute to a Creamy and Flavorful Hummus

Hummus is a beloved Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. The Smitten Kitchen hummus recipe is famous for its ultra-smooth texture and bright, tangy flavor. What sets this recipe apart is a methodical approach: simmered chickpeas (whether canned or dried) are blended with baking soda before being whipped with tahini and lemon to create a cloud-like dip. The result is a homemade hummus that rivals the best mezze platters and is worlds better than most store-bought versions.

Here’s a straightforward, Smitten Kitchen-inspired hummus recipe:

1. Ingredients:
2. 1 can (15 oz) chickpeas, rinsed and drained (or use 1½ cups cooked from dried)
3. ½ tsp baking soda
4. ¼ cup fresh lemon juice (about 1 large lemon)
5. 1 garlic clove, crushed
6. ½ tsp fine sea salt, plus more to taste
7. ½ cup tahini, well-stirred
8. 2 to 4 Tbsp cold water
9. Extra-virgin olive oil, for serving
10. Smoked paprika or cumin, for garnish (optional)
11. Instructions:
12. Place the chickpeas in a small saucepan with baking soda, cover with water, and bring to a simmer. Cook for 15–20 minutes until very soft. Drain and rinse with cold water to remove excess skins for a creamier texture.
13. In a food processor, blend the warm chickpeas, lemon juice, garlic, and salt until smooth. Scrape down the bowl often.
14. Add the tahini and blend. With the processor running, drizzle in cold water until the hummus becomes whipped, smooth, and light. Taste and adjust lemon or salt as needed.
15. Scoop into a bowl, swirl with the back of a spoon, drizzle generously with olive oil, and sprinkle with paprika or cumin if desired.

As a designer, I often see home cooks hesitate to make dips from scratch because the process seems intimidating or space-consuming. But just like composing the flow of a room, a few tools—a reliable food processor and a thoughtfully organized kitchen layout—can turn this occasional treat into an effortless staple of your weekly meals.

Tips 1:

For extra-silky hummus, peel the chickpeas after cooking. Also, try incorporating roasted garlic or blending in roasted red peppers for a creative twist. Presentation matters too: serve hummus in a shallow bowl with plenty of space for olive oil to pool and fresh parsley as a garnish for a restaurant-quality look.

FAQ

Q: Can I use canned chickpeas for this hummus?

A: Absolutely! Simmering them with baking soda softens them for a smoother dip.

Q: What’s the best tahini for hummus?

A: Choose high-quality, well-stirred tahini made from roasted sesame seeds for the richest flavor.

Q: How can I make hummus ahead of time?

A: Hummus keeps well for 3–5 days in an airtight container in the fridge. Just drizzle with olive oil before serving.

Q: Can I make hummus without a food processor?

A: You can use a blender or mash by hand, but the hummus will be less creamy. A food processor delivers the best results.

Q: Are there healthy variations I can try?

A: Yes! Try swapping in a portion of cauliflower, white beans, or adding herbs like cilantro for a fresh take while still enjoying that classic hummus flavor.