Classic Creamy Hummus

Name: Classic Creamy Hummus
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 cup chickpeas (dried, soaked overnight and boiled until very tender, or use canned (drained and rinsed)); 0.25 cup tahini (well-stirred); 3 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, small); 2 pcs ice cube (for blending); 0.5 tsp salt; 2 tbsp olive oil; 1 pinch cumin powder; 1 pinch paprika (for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Silky smooth chickpea dip whipped with tahini, lemon, and garlic until impossibly creamy. A Middle Eastern staple that comes together in minutes with a few pantry ingredients. Perfect for dipping warm pita or crunchy vegetables.

PREP

15m

COOK

SERVES

1 CUP

345 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupchickpeas · dried, soaked overnight and boiled until very tender, or use canned (drained and rinsed)¼ cuptahini · well-stirred3 tbsplemon juice · freshly squeezed1 pcsgarlic · clove, small2 pcsice cube · for blending½ tspsalt2 tbspolive oil1 pinchcumin powder1 pinchpaprika · for garnish

NUTRITION · PER SERVING

345

CALORIES · 1 CUP

Protein12g · 14%

Carbs35g · 41%

Fat19g · 50%

Fiber10g

Sugar6g

Saturated fat2g

Cholesterol0mg

Sodium322mg

Potassium521mg

Phosphorus304mg

How we calculate →

METHOD · 7 STEPS

prep
Prepare the chickpeas.
1.Soak dried chickpeas in plenty of water overnight (8-12 hours).
2.Drain, rinse, and boil in fresh water until very tender and skins slide off easily (45-60 minutes).
3.Drain and let cool slightly. For extra smoothness, gently rub between your palms to loosen and discard any floating skins.
TIPOvercooking the chickpeas slightly makes them blend much smoother. They should mash easily between your fingers.
mix · ~1 min
Whip the tahini and lemon juice.
In the food processor, combine tahini and lemon juice. Blend for 1 minute until the mixture turns pale, thick, and almost paste-like. This emulsifying step is the secret to ultra-creamy hummus.
TIPDon't skip this step — whipping tahini with lemon juice first transforms the texture completely.
mix · ~1 min
Add garlic and blend.
Add the garlic clove, cumin powder, and salt to the food processor. Blend for 30 seconds until the garlic is completely broken down and the mixture is fragrant.
mix · ~4 min
Add chickpeas and blend until smooth.
Scrape down the sides. Add the cooked chickpeas and ice cubes. Blend for 3-4 minutes, stopping to scrape down the sides once or twice, until the hummus is very smooth and creamy.
TIPThe ice cubes whip air into the hummus and keep it cold, giving it that light, fluffy texture.
mix · ~1 min
Stream in olive oil and adjust consistency.
With the food processor running, drizzle in 1 tablespoon of olive oil. If the hummus is too thick, add ice-cold water a tablespoon at a time and blend until you reach your desired consistency. Taste and adjust salt or lemon juice if needed.
TIPThe hummus will thicken slightly when refrigerated, so aim for a consistency just slightly looser than you want it to be.
assemble · ~1 min
Transfer and garnish.
1.Spoon the hummus into a shallow serving bowl.
2.Use the back of a spoon to create a well in the center.
3.Drizzle the remaining 1 tablespoon of olive oil into the well.
4.Dust the top with a pinch of paprika.
serve
Serve at room temperature with warm pita.
Hummus tastes best when not fridge-cold. Let it sit for 15-20 minutes if made ahead. Serve with warm pita bread, crunchy vegetables, or as part of a mezze platter.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For ultra-smooth hummus, remove the chickpea skins by rubbing them between a clean kitchen towel.
2
Add the ice cubes while blending — they aerate the hummus for a light, fluffy texture.
3
Always use freshly squeezed lemon juice; bottled juice will taste flat and acidic.
4
Blend the tahini with lemon juice first until pale — this emulsifies the paste and prevents graininess.
5
Let the hummus rest at room temperature for 15-20 minutes before serving; cold dulls the flavour.
6
Store leftover hummus in an airtight container with a thin layer of olive oil on top to prevent drying.
7
Adjust consistency with ice-cold water, not olive oil, to keep the flavour clean and not greasy.