Smooth and Creamy Classic Hummus

Homemade hummus is fresher, creamier and more flavorful than most store-bought versions, and it costs a fraction of the price. The two secrets to silky hummus are whipping the tahini with lemon first and blending for longer than you think you need. Ice water at the end makes it light and fluffy.

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed (reserve the liquid)
• 1/3 cup (80 g) good-quality tahini, well stirred
• 3 tablespoons fresh lemon juice, plus more to taste
• 1 garlic clove, roughly chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 3 to 5 tablespoons ice-cold water
• 2 tablespoons extra-virgin olive oil, for serving
• Paprika or sumac and chopped parsley, for garnish

Step-by-Step Instructions

1. Soften the chickpeas (optional but worth it). Simmer the drained chickpeas in water with 1/2 teaspoon baking soda for 15 to 20 minutes, until very soft and the skins start to fall off. Drain and rinse. This makes the smoothest hummus. If short on time, skip this step and blend a little longer.
2. Whip the tahini. In a food processor, blend the tahini, lemon juice, garlic, cumin and salt for 1 minute, until thick and pale. Scrape down the sides.
3. Add water. With the processor running, add 2 tablespoons ice water. The mixture will become smooth and creamy.
4. Add the chickpeas. Add the chickpeas and blend for 3 to 4 minutes, stopping to scrape the bowl a few times.
5. Adjust the texture. With the motor running, add more ice water a tablespoon at a time until the hummus is very smooth and creamy.
6. Taste. Adjust with more salt, lemon juice or cumin.
7. Serve. Spread the hummus in a shallow bowl, make a swirl with the back of a spoon, drizzle with olive oil and sprinkle with paprika or sumac and parsley.

Why Peel or Overcook the Chickpeas?

Chickpea skins are what make hummus grainy. Simmering canned chickpeas with a little baking soda softens them so much that the skins break down or slip off easily. You can also peel them by hand, which is relaxing but time-consuming.

Tips for Success

• Quality tahini makes a big difference. Look for a smooth, runny tahini with a nutty, not bitter, taste. Stir it well before measuring.
• Ice water lightens the texture. It reacts with the tahini to make the hummus fluffy and pale.
• Blend longer than you think. A full 4 to 5 minutes in total produces a silky result.
• Use fresh lemon juice, not bottled.

Flavor Variations

• Roasted red pepper: Blend in 1/2 cup roasted red peppers and a pinch of smoked paprika.
• Roasted garlic: Replace the raw garlic with 4 to 6 cloves of roasted garlic for a sweeter, mellow flavor.
• Lemon herb: Add lemon zest, a handful of parsley and a little fresh dill.
• Spicy: Add harissa or a pinch of cayenne.

Serving Ideas

Serve with warm pita, pita chips, crackers or crunchy vegetables like carrots, cucumbers and bell peppers. Hummus also makes a great sandwich spread and a creamy base for grain bowls. For a heartier dish, top it with spiced ground beef, roasted chickpeas or pine nuts.

Storage

Store hummus in an airtight container in the refrigerator for up to 5 days. Drizzle a thin layer of olive oil over the top to keep it from drying out. Hummus can be frozen for up to 3 months, though the texture may become slightly grainier; stir well after thawing.

Frequently Asked Questions

Can I make hummus without tahini?
Yes, but it will not have the classic flavor. Use Greek yogurt, olive oil or a little peanut butter as a substitute.

Why is my hummus bitter?
Bitterness usually comes from tahini that is old or low quality, or from too much raw garlic.

Can I use a blender?
A high-powered blender works, but you may need extra water to keep the mixture moving.