Perfect Homemade Hummus
Silky smooth, incredibly creamy hummus that puts every store-bought tub to shame — and it takes just 10 minutes.
Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 6
Cuisine: Middle Eastern
Most homemade hummus recipes produce something grainy and thick. This recipe produces something entirely different: a hummus so smooth and light it practically melts on your tongue. The kind you get at the best Middle Eastern restaurants, served with a generous pool of olive oil and warm pita.
The two secrets are simple. First, process the tahini and lemon juice together before adding the chickpeas — this creates an emulsion that gives the hummus its creamy body. Second, ice water. Adding ice-cold water while processing whips air into the hummus, making it lighter and smoother than you thought possible.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/3 cup tahini, well stirred
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 small clove garlic (start small — you can always add more)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2-4 tablespoons ice water
- Extra virgin olive oil for serving
- Smoked paprika and fresh parsley for garnish
Instructions
- Peel the chickpeas (optional but recommended). Rub the drained chickpeas between your hands or in a clean kitchen towel. The papery skins will slip off easily. Discard the skins. This step takes about 5 minutes and makes a dramatically smoother hummus.
- Whip the tahini. Add tahini, lemon juice, and garlic to a food processor. Process for 1 full minute until the mixture is light, whipped, and slightly pale. Scrape down the sides.
- Add chickpeas and spices. Add the peeled chickpeas, cumin, and salt. Process for 2 full minutes, scraping down the sides as needed. The mixture will be thick at this point.
- Add ice water. With the processor running, drizzle in ice water one tablespoon at a time. Process for another minute after all the water is added. The hummus should be incredibly smooth, light, and creamy. If it is still too thick, add another tablespoon of water.
- Serve beautifully. Transfer to a wide, shallow bowl. Use the back of a spoon to create a swirling well in the center. Drizzle generously with your best extra virgin olive oil. Sprinkle with smoked paprika and scatter fresh parsley over the top. Serve with warm pita bread, raw vegetables, or falafel.
Pro Tips
Good tahini matters enormously. Thin, pourable tahini (Middle Eastern brands) produces far better hummus than thick, dry tahini. If your tahini is separated, stir it well before measuring.
Process longer than you think. Most people under-process their hummus. Run that food processor for a solid 3-4 minutes total. The longer you process, the smoother it gets.
Start with less garlic. One small clove is plenty for most people. Raw garlic intensifies as the hummus sits, so start conservative and adjust after tasting.
Variations
- Roasted garlic hummus: Replace raw garlic with a full head of roasted garlic for a sweeter, mellower flavor.
- Roasted red pepper hummus: Add 1/2 cup roasted red peppers (jarred works fine) with the chickpeas.
- Everything bagel hummus: Top with everything bagel seasoning instead of paprika. Surprisingly addictive.
- Spicy hummus: Add 1 teaspoon harissa paste or a roasted jalapeño for heat.
- Beet hummus: Add 1 small roasted beet for a stunning magenta color and earthy sweetness.
Nutrition (per serving)
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