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Good Life Blu

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Hummus

Hummus – GoodLifeBlu
DipHealthySnack5 Ingredients

Silky Smooth Hummus From Scratch

Ultra-smooth, restaurant-quality hummus made from canned chickpeas. Creamy, garlicky, lemony — ready in 10 minutes. Once you make your own, the store-bought tub feels like a downgrade.

Prep
10 min
Cook
None
Makes
2 cups
Est. Cost
~$4

The secret to restaurant-quality hummus is two things — enough tahini and enough ice water. Most people don't use enough of either. Get those right and you'll have hummus so smooth people won't believe you made it at home.

— Blu
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Ingredients

The Hummus
Chickpeas, drained (save liquid)1 can (15 oz)
Tahini (sesame paste)¼ cup
Lemon juice (fresh)3 tbsp
Garlic clove1 small
Olive oil2 tbsp
Ice water3–4 tbsp
Salt¾ tsp
Cumin½ tsp
To Serve
Olive oil, paprika, fresh parsleyfor topping
Pita, vegetables, chipsfor dipping
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Steps

  • 01Add tahini and lemon juice to the food processor. Process 1 minute until light and creamy — this step aerates the tahini and makes the hummus fluffy.
  • 02Add garlic, olive oil, salt, and cumin. Process 30 seconds. Add chickpeas and process 1 minute until mostly smooth.
  • 03With processor running, drizzle in ice water one tablespoon at a time. Process 3–4 minutes total until completely smooth and creamy. The longer you process, the smoother it gets.
  • 04Taste and adjust — more lemon, more salt, more garlic. Serve in a bowl with a swirl of olive oil, paprika, and parsley. Refrigerate 30 minutes for best flavor.
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Blu's Tips

🫙
Tahini First
Processing tahini with lemon juice alone before adding anything else creates an emulsion that makes the final hummus incredibly light and smooth. Don't skip this step.
🧊
Ice Water is the Secret
Cold water whips air into the hummus as it processes. Room temperature water doesn't do the same thing. Use ice water every time for that creamy, fluffy texture.
⏱️
Process Longer
Most people stop too early. Three to four minutes of processing is what gets you silky smooth hummus. Give it the time it needs. You'll feel the difference.
🫘
Peel the Chickpeas
For ultra-smooth hummus, pinch the skin off each chickpea before blending. It takes a few extra minutes but produces noticeably smoother results. Worth it for special occasions.
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Storage & Leftovers
Fridge
5–7 days
Freezer
3 months
Serve
Room temp, drizzle with oil

Tahini. Lemon. Ice water. Process long. That's hummus done right. — Blu

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