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Dips & Snacks

Creamy Hummus

Silky, fluffy hummus made with canned chickpeas, plenty of tahini, lemon and garlic. A splash of ice water while blending is the secret to a texture better than store-bought.

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Hummus topped with whole chickpeas, olive oil and paprika
Photo: Lebanese style hummus by Beyrouthhh at English Wikipedia, CC BY 3.0, via Wikimedia Commons

Once you have made hummus at home, it is hard to go back to the tub. This version uses canned chickpeas and a generous amount of tahini, and it is blended long enough to become truly smooth and fluffy. A few ice cubes or a splash of ice water while the processor runs is the trick that lightens it and gives it that whipped, restaurant-style texture.

Secrets to creamy hummus

  • Whip the tahini first. Blending the tahini with lemon juice before adding the chickpeas makes a thick, creamy base.
  • Warm the chickpeas. Simmering canned chickpeas for 10 minutes with a pinch of baking soda softens them and loosens the skins, giving a smoother result.
  • Blend longer than you think. Let the food processor run for a full 3 to 4 minutes, scraping down the sides once or twice.

How to serve hummus

Swoosh it onto a plate with the back of a spoon, drizzle generously with olive oil and finish with a pinch of paprika or sumac, a few whole chickpeas and chopped parsley. Serve with warm pita, crunchy vegetables, or alongside tabbouleh and a Greek salad for a mezze spread. It also makes a great creamy layer in a Buddha bowl.

FAQ

Do I have to peel the chickpeas?

No. Simmering them with baking soda does most of the work. Peeling makes the hummus slightly smoother, but it is optional.

Why is my hummus bitter?

Tahini quality matters. Buy a smooth, runny tahini that tastes nutty rather than bitter, and stir it well before measuring.

Creamy Hummus

Print recipe

Prep time
Total time
Servings
8
Yield
About 2 cups
Difficulty
Easy
Course
Appetizer
Cuisine
Middle Eastern

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Put the chickpeas and baking soda in a saucepan, cover with water by 2 inches (5 cm) and simmer for 10 minutes, until very soft. Drain and rinse with cold water, rubbing off any loose skins. Set aside a few whole chickpeas for garnish.

  2. In a food processor, blend the tahini and lemon juice for 1 minute, until thick and pale. Scrape down the sides.

  3. Add the garlic, salt and cumin and blend for 30 seconds.

  4. Add the chickpeas and blend for 1 minute. With the motor running, drizzle in the ice water a tablespoon at a time.

  5. Keep blending for 2 to 3 minutes more, scraping down once or twice, until the hummus is very smooth and fluffy. Add more ice water if it is too thick. Taste for salt and lemon.

  6. Spread in a shallow bowl, top with the reserved chickpeas, drizzle with olive oil and sprinkle with paprika and parsley.

Notes

  • Hummus thickens in the fridge. Stir in a spoonful of water before serving leftovers.

Tips

  • A high-powered blender makes even smoother hummus; add the water at the start so the blades can move freely.

Substitutions

  • Dried chickpeas: use 1¾ cups home-cooked chickpeas, simmered until very soft.
  • Flavors: blend in roasted red pepper, roasted garlic or a handful of basil.

Storage and reheating

  • Refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.
Dips & Snacks Vegetarian Quick & Easy #chickpeas #dip #gluten free #make ahead #middle eastern inspired #vegan

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