Hummus · Classic
Extra-Smooth Classic Hummus
Whipping the tahini and lemon first, then adding ice water, makes hummus that is light and silky instead of pasty. It takes 10 minutes and keeps all week for snacks and lunch boxes.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 8 · about 2 cups
- Level
- Easy
Ingredients
- ½ cup tahini, well stirred
- ¼ cup lemon juice, from about 2 lemons
- 1 clove garlic
- ¾ tsp kosher salt
- ½ tsp ground cumin
- 1 can chickpeas, 15 oz, drained and rinsed
- 3 tbsp ice water, plus more as needed
- 2 tbsp olive oil, plus more to serve
- 1 pinch paprika, to garnish (optional)
- pita bread, plus crackers and cut vegetables, to serve
Steps
- Put the tahini, lemon juice, garlic, salt and cumin in a food processor.
- Blend until the mixture turns thick, pale and fluffy, scraping down the sides once.
- Add the chickpeas and blend until finely ground, scraping the bowl as needed.
- With the machine running, pour in the ice water and olive oil.
- Keep blending until the hummus is very smooth and creamy. Add more ice water, 1 tablespoon at a time, if it's too thick.
- Taste and add more salt or lemon if needed.
- Spread in a shallow bowl, make a swirl with the back of a spoon, drizzle with olive oil and dust with paprika.
- Serve with pita, crackers and vegetables.
Tip: For the smoothest hummus, pinch the skins off the chickpeas before blending. It takes 5 minutes and is worth it.
Tip: Tahini separates in the jar; stir it well so you don't get only oil or only paste.
Storage: Refrigerate in a covered container up to 4 days. Stir and add a splash of water if it thickens.
Make ahead: Make up to 2 days ahead. Pack small cups with vegetable sticks for lunch boxes.
Estimated nutrition per serving: 160 calories · protein 5 g · carbohydrates 11 g · fiber 3 g · sugars 1 g · fat 12 g (saturated 1.5 g) · sodium 260 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.