Smitten Kitchen Hummus Recipe: 1 Minute to Perfect Homemade Hummus

Looking to recreate the creamy, flavorful hummus that Smitten Kitchen is famous for? Deb Perelman’s version is inspired by the iconic style of Israeli hummus—ultra-smooth, lemony, and rich in tahini. Here’s how you can make your own at home:

Ingredients:

1. 1 cup dried chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
2. 1/2 to 1 cup tahini (to taste)
3. 4 tablespoons lemon juice (freshly squeezed)
4. 2 to 4 garlic cloves
5. 1 1/2 teaspoons kosher salt
6. 1/2 teaspoon ground cumin
7. 1/4 to 1/2 cup cold water (for blending and smoothing)
8. 2 tablespoons olive oil, plus more for serving
9. Paprika and chopped parsley (for garnish, optional)

Instructions:

1. Soak & Cook Chickpeas (if using dried): Soak dried chickpeas overnight in plenty of water. Drain, then simmer with fresh water until very tender, about an hour. To achieve maximum creaminess, peel the chickpeas by gently rubbing them in a towel.
2. Blend with Tahini: Add chickpeas, tahini, lemon juice, garlic, salt, and cumin to a food processor. Blend until very smooth, scraping down the sides. Add cold water, a tablespoon at a time, to reach your preferred consistency.
3. Serve: Spoon hummus into a bowl, drizzle with olive oil, sprinkle with paprika and parsley if desired. Serve with warm pita, fresh veggies, or as a base for other toppings.

As a designer, I always notice how presentation can elevate a simple dish into something beautiful. Consider serving your hummus in a shallow, wide dish, swirling it with the back of a spoon to create grooves for olive oil and garnishes to collect. Arranging vibrant vegetables or warm pita chips around the bowl can make your tabletop design just as inviting as the food itself.

Tips 1:

For the silkiest possible texture, dedicate an extra few minutes to peeling the cooked chickpeas. If time is short, canned chickpeas also work, but draining and rinsing them thoroughly is crucial. Play with lemon, garlic, and tahini amounts until you hit your perfect balance.

FAQ

Q: Can I make hummus without tahini?

A: Yes, but tahini provides that signature rich flavor. For a nut-free or lighter option, consider Greek yogurt or a bit of olive oil instead.

Q: Do I need to peel chickpeas for smooth hummus?

A: Peeling isn’t mandatory, but it results in a creamier dip. Smitten Kitchen recommends it for top results.

Q: How long does homemade hummus keep?

A: Store in an airtight container in the fridge for up to one week.

Q: Can I freeze hummus?

A: Yes! Portion into containers and freeze for up to three months. Thaw in the fridge before stirring and serving.

Q: How can I use leftover hummus?

A: Spread on sandwiches, dollop onto grain bowls, or use as a dip for roasted veggies.