Creamy Homemade Hummus
Homemade hummus is silky, nutty and lemony, with a smooth, fluffy texture that rivals any restaurant. It needs just a few pantry ingredients and a food processor.
- 15 minTotal time
- 8Servings
- 170kcal / serving
- 6 gProtein
The trick is to whip the tahini first and add ice-cold water at the end. Serve it with warm pita, raw vegetables, falafel or as a sandwich spread.
The science: why this works
- Whipping the tahini and lemon juice first creates a smooth, pale base that carries the whole dip.
- Simmering the chickpeas with baking soda softens the skins so they blend away completely.
- Blending for several minutes breaks the chickpeas down to a fine, silky purée.
- Ice-cold water makes the hummus light and fluffy as it is whipped in.
- Lemon juice and salt brighten the earthy chickpeas and rich tahini.
Whip the tahini first
Tahini is sesame paste. Blending it with lemon juice and a little water forms a thick, pale emulsion that is lighter than plain tahini. Starting with this base means the chickpeas blend into a smooth cream instead of a grainy paste.
Learn: Silky hummus: whip the tahini →Baking soda softens skins
Baking soda raises the pH of the cooking water, which breaks down pectin in the chickpea skins. They become soft and nearly vanish when blended, which removes the grainy bits that make hummus gritty. Skins that soften this way disappear into the purée.
Learn: Baking soda vs baking powder →Ice water lightens
Adding very cold water while the processor runs helps the tahini emulsion whip into a fluffy texture, and the cold keeps the mix from warming and turning pasty. Warm water would make a denser hummus.
Learn: How emulsions work →Creamy Homemade Hummus
15 min · 8 servings · Middle Eastern · Snack
Ingredients
Makes 8 servings
Method
Tips for the best result
- Use a good, runny tahini; stir it well before measuring.
- Let the food processor run longer than you think; 4 to 5 minutes total is the key to smoothness.
- Taste it with a spoon, not a chip, so you notice the salt and lemon.
Mistakes to avoid
- Rushing the blending, which leaves gritty hummus; run the processor for at least 4 minutes.
- Using old or bitter tahini, which makes the hummus taste bitter; buy fresh and smell it first.
- Skipping the salt, which makes it dull; taste at the end and adjust.
Variations and swaps
- Blend in 1 roasted red pepper for roasted pepper hummus.
- Add 3 roasted garlic cloves and a spoonful of chopped fresh herbs for a savory twist.
- Top with spiced ground lamb, toasted pine nuts and parsley for a main dish.
- Swap lemon juice for lime juice for a different citrus note.
- Swap chickpea liquid for ice water if you want a slightly richer, thicker hummus.
- Swap cumin for smoked paprika for a smoky flavor.
Storing and reheating
Refrigerate in a covered container up to 5 days; drizzle with olive oil on top to keep it moist. It also freezes for up to 2 months; thaw in the fridge and stir before serving.
Creamy Homemade Hummus: questions
How do you make hummus extra smooth?
Simmer the chickpeas with baking soda until very soft, whip the tahini first, and blend for several minutes. Ice water at the end makes it fluffy.
Do I need to peel chickpeas for hummus?
No. Cooking the chickpeas with a little baking soda softens the skins so they blend away without peeling.
Why is my hummus bitter?
Old or low-quality tahini is the most common cause. Too much raw garlic can also taste harsh; use just one clove.
Why add ice water to hummus?
Cold water helps the tahini whip into a lighter, fluffier texture and keeps the mixture from warming up. Add it slowly while the processor runs.
How long does homemade hummus last?
It lasts about 5 days in the fridge in a sealed container. Top it with a little olive oil to keep it from drying out.
