Ina Garten Creamy Hummus

Ina Garten creamy hummus is a make ahead party appetizer she built by rethinking a recipe from her very first cookbook. She boils canned chickpeas with baking powder, then peels the skins off by hand for a texture so smooth it spreads like yogurt.

Baking powder is the real trick, because it loosens the chickpea skins so they float right off. Skip that step and the hummus turns grainy no matter how long you run the food processor.

Source: Go-To Dinners (2022)

Ina Garten Creamy Hummus

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Course: AppetizerCuisine: American, Middle EasternDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

305

kcal

Chickpeas are boiled, peeled, and processed with tahini, lemon, and garlic into a velvety dip that’s topped with whole chickpeas, chopped Marcona almonds, and a dust of smoked paprika.

Ingredients

• 2 (15.5-ounce) cans chickpeas, rinsed and drained
  

• ½ teaspoon baking powder
  

• ⅓ cup freshly squeezed lemon juice, plus extra (3 lemons)
  

• 1 tablespoon garlic finely grated on a Microplane (4 cloves)
  

• ¼ teaspoon Tabasco sauce
  

• ¼ teaspoon smoked paprika, plus extra for garnish
  

• Kosher salt and freshly ground black pepper
  

• ½ cup tahini (see note)
  

• Good olive oil
  

• ¼ cup salted, roasted Marcona almonds, roughly chopped
  

• Toasted pita triangles, for serving (see note)

Directions

• Boil the chickpeas: Combine the chickpeas, baking powder, and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.
• Make the lemon-garlic mixture: Meanwhile, combine the ⅓ cup lemon juice and the garlic in a small bowl and set aside.
• Remove the skins: Drain the water and any chickpea skins that have floated to the surface, leaving the chickpeas in the pan. Add cold water to cover, stir vigorously to loosen more skins, and again drain the water and skins that float to the top. Repeat 5 or 6 more times, until most of the skins are removed.
• Process the hummus: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade, setting aside 2 tablespoons of whole chickpeas for the garnish. Add the lemon-and-garlic mixture, Tabasco, paprika, ¼ cup warm water, 1 tablespoon salt, and 1 teaspoon pepper. Process until very smooth, scraping down the bowl as needed.
• Add tahini and adjust: Add the tahini and 2 tablespoons olive oil and purée for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice to taste, 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of yogurt. Taste for seasonings.
• Plate and garnish: With a rubber spatula, spread the hummus on a large flat serving plate or shallow bowl, leaving a 2-inch border. Sprinkle with the reserved chickpeas and almonds. Drizzle with olive oil, sprinkle with paprika, and serve with toasted pita triangles.

Tools for this recipe

• Cuisinart 14-cup food processor, Microplane zester grater, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I Really Need to Remove the Chickpea Skins?

Yes, the skins are what makes most homemade hummus taste grainy. Boiling with baking powder loosens them, and rinsing several times floats them away. It takes about 10 minutes of extra work, but the difference in texture is huge.

Can I Substitute Regular Almonds for Marcona Almonds?

Regular toasted almonds work fine, but Marcona almonds are roasted in oil and salted, so they have a richer, butterier flavor. If you go with standard almonds, toast them yourself and add a pinch of flaky salt on top.

How Long Does This Hummus Last in the Fridge?

Store it in an airtight container for up to 5 days. Press plastic wrap directly onto the surface before sealing to keep it from drying out. Bring it to room temperature and stir before serving again.

Can I Make This Hummus Ahead of Time?

It’s actually better the next day, because the flavors blend together as it sits. Make it up to 2 days before your party, store it covered, and add the toppings right before serving so the almonds stay crunchy.

What if My Tahini Has Separated?

Run it through the food processor until smooth before adding it to the hummus. If you skip this step, the oil and paste won’t blend evenly and you’ll end up with greasy streaks through the dip.