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Creamy Hummus

Seasoned recipe · Published October 15, 2026

Silky, smooth hummus with a nutty tahini flavor and a bright finish of lemon. Whipping the tahini and lemon juice first, then adding ice water, is the trick to a light and creamy texture.

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained, liquid reserved
• 1/3 cup (80 g) well-stirred tahini
• 3 tablespoons fresh lemon juice
• 1 small garlic clove
• 3 tablespoons ice-cold water, plus more as needed
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil, plus more to serve
• Paprika and chopped parsley, to serve

Method

1. In a food processor, blend the tahini and lemon juice for 1 minute, until thick and pale. Scrape down the sides.
2. Add the olive oil, garlic, cumin, and salt. Blend for 30 seconds.
3. Add half the chickpeas and blend for 1 minute. Add the rest and blend for 2 to 3 minutes, scraping the bowl once or twice, until very smooth.
4. With the machine running, pour in the ice water a tablespoon at a time until the hummus is light and creamy. Add a little chickpea liquid if you want it looser.
5. Taste and add more salt or lemon juice if needed. Spread in a shallow bowl, make a well with the back of a spoon, and drizzle with olive oil. Finish with paprika and parsley.

Tips

• Longer blending makes smoother hummus. Don't rush the last couple of minutes.
• Ice-cold water helps the hummus turn out fluffy and pale.
• Serve with warm pita, raw vegetables, or inside the wraps.

Storing leftovers

Refrigerate in an airtight container for up to 5 days. Drizzle with a little fresh olive oil before serving.

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