Ina Garten Creamy Hummus

Ina Garten’s Creamy Hummus is made with chickpeas, baking powder, freshly squeezed lemon juice, garlic, Tabasco sauce, smoked paprika, tahini, olive oil, and Marcona almonds. This delicious Creamy Hummus recipe creates a tasty appetizer that takes about 35 minutes to prepare and can serve up to 6 people.

This Creamy Hummus Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 (15.5-ounce/425-gram) cans chickpeas, rinsed and drained
• ½ teaspoon baking powder
• ⅓ cup (80 milliliters) freshly squeezed lemon juice (from about 3 lemons)
• 1 tablespoon garlic, finely grated (about 4 cloves)
• ¼ teaspoon Tabasco sauce
• ¼ teaspoon smoked paprika (plus extra for garnish)
• Kosher salt and freshly ground black pepper, to taste
• ½ cup (120 grams) tahini
• Good olive oil
• ¼ cup (30 grams) salted, roasted Marcona almonds, roughly chopped
• Toasted pita triangles, for serving

How To Cook Creamy Hummus:

1. Cook the Chickpeas: Combine the chickpeas, baking powder, and 6 cups (1.4 liters) of water in a large saucepan. Cover, bring to a boil over high heat, then uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.
2. Prepare the Lemon-Garlic Mixture: Mix ⅓ cup (80 milliliters) of lemon juice and garlic in a small bowl. Set aside.
3. Remove Chickpea Skins: Drain the chickpeas, discarding the water and any floating skins. Add cold water to cover the chickpeas. Stir vigorously to loosen more skins, then drain again. Repeat 5-6 times until most of the skins are removed.
4. Blend the Hummus: Place the drained chickpeas in the bowl of a food processor. Set aside 2 tablespoons of whole chickpeas for garnish. Add the lemon-and-garlic mixture, Tabasco, paprika, ¼ cup (60 milliliters) warm water, 1 tablespoon salt, and 1 teaspoon pepper. Process until very smooth, scraping down the sides as needed. Add tahini and 2 tablespoons olive oil. Purée for 1 minute until creamy. Adjust with extra lemon juice, salt, and enough warm water (1 tablespoon at a time) to achieve a yogurt-like consistency.
5. Serve the Hummus: Spread the hummus on a large flat serving plate or shallow bowl, leaving a 2-inch (5-centimeter) border. Sprinkle with reserved whole chickpeas and chopped Marcona almonds. Drizzle with olive oil, sprinkle with extra smoked paprika, and serve with toasted pita triangles.

Recipe Tips

• Remove Chickpea Skins Thoroughly: For the smoothest hummus, make sure to remove as many chickpea skins as possible. This helps achieve a creamy texture.
• Use Fresh Lemon Juice: Freshly squeezed lemon juice gives a brighter, more vibrant flavor compared to bottled lemon juice.
• Adjust Consistency Gradually: Add warm water 1 tablespoon at a time to reach your desired consistency. This helps you avoid making the hummus too runny.
• Taste and Adjust Seasonings: After blending, taste your hummus and adjust the lemon juice, salt, and pepper to suit your preference. This ensures the best flavor balance.
• Serve with Quality Olive Oil: Drizzle good quality olive oil on top before serving. It adds richness and enhances the overall flavor of the hummus.

How To Store

• Refrigerate: First, let the leftover Creamy Hummus cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 1 week.
• Freeze: leftover Creamy Hummus can be frozen for up to 3 months. After freezing, thaw it in the refrigerator overnight before serving. Stir well to restore its creamy texture.

Nutrition Facts

Serving Size: 1/6 of the recipe (approximately 1/4 cup or 60 grams)

• Calories: 130
• Total Fat: 10 grams
• Saturated Fat: 1.5 grams
• Cholesterol: 0 mg
• Sodium: 250 mg
• Potassium: 250 mg
• Total Carbohydrate: 10 grams
• Dietary Fiber: 3 grams
• Sugars: 1 gram
• Protein: 5 grams

Try More Ina Garten Recipes:

• Ina Garten Buckwheat Crêpes “complète”
• Ina Garten Overnight Irish Oatmeal
• Ina Garten Whole-grain Breakfast Bowl
• Ina Garten Smashed Eggs On Toast
• Ina Garten Scrambled Eggs Cacio E Pepe