Creamy Hummus

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Homemade hummus is smoother, fresher and cheaper than store-bought, and it takes ten minutes. The trick is to blend the tahini and lemon first, then add ice-cold water for a light, fluffy texture.

Serve it with warm pita, raw vegetables or as a spread in sandwiches and bowls.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Ludovic Avice on Unsplash; Photo 2: Nataliya Vaitkevich on Pexels; Photo 3: Nataliya Vaitkevich on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Creamy Hummus

Author: KP Cooking Method: No-Cook Cuisine: Mediterranean, Middle Eastern Courses: Side Dish, Snacks Recipe Keys: E Entertaining Gluten Free Vegan

Prep Time 10 mins Total Time 10 mins

Servings: 6

Description

Ultra-smooth homemade hummus with tahini, lemon and garlic. A vegan Mediterranean dip ready in 10 minutes.

Ingredients

Servings

• 400 g canned chickpeas (1 can, drained; save a little liquid)
• 60 g tahini (¼ cup)
• 3 tbsp lemon juice
• 1 small garlic clove
• ½ tsp salt
• ½ tsp ground cumin
• 3-4 tbsp ice-cold water
• 1 tbsp olive oil (to serve)
• paprika and parsley (to serve)

Instructions

1. Blend the tahini and lemon juice for 1 minute until pale and thick.
2. Add the garlic, salt and cumin and blend 30 seconds.
3. Add the chickpeas and blend for 3-4 minutes, adding the ice water a tablespoon at a time until smooth and creamy.
4. Taste and adjust salt and lemon. Serve with a swirl of olive oil and a dusting of paprika.

Note

For extra smoothness, simmer the chickpeas for 15 minutes with ½ tsp baking soda first. Tahini is sesame, so avoid it if there is a sesame allergy. Keeps 5 days in the fridge with oil on top.