Name: Silky Classic Hummus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 800 g canned chickpeas (drained); 1/2 tsp baking soda; 100 g tahini; 3 tbsp lemon juice; 1 clove garlic; 60 ml ice-cold water; 1 tsp salt; 1/2 tsp ground cumin; 2 tbsp extra virgin olive oil (to serve); 1 pinch paprika or sumac (to serve)

Jump to Recipe Save to Pinterest

Ultra-smooth classic hummus made with chickpeas, tahini, lemon and garlic. Simmering canned chickpeas is the secret to the silky texture.

About this Middle Eastern recipe

Hummus bi tahini is eaten across the Levant as part of a mezze spread or as a meal with warm bread. The smoothest versions come from very soft chickpeas and plenty of good tahini.

Ingredients you will need

The main ingredients are canned chickpeas, baking soda, tahini, lemon juice, garlic, ice-cold water. Exact quantities are in the recipe card below.

How long it takes

Allow 25 min in total: 15 min of preparation, 10 min of cooking. The recipe serves 6.

Silky Classic Hummus

Ultra-smooth classic hummus made with chickpeas, tahini, lemon and garlic. Simmering canned chickpeas is the secret to the silky texture.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Appetizer

Cuisine: Middle Eastern

Calories: 250

Ingredients Method Notes

Ingredients

800 g canned chickpeas drained
1/2 tsp baking soda
100 g tahini
3 tbsp lemon juice
1 clove garlic
60 ml ice-cold water
1 tsp salt
1/2 tsp ground cumin
2 tbsp extra virgin olive oil to serve
1 pinch paprika or sumac to serve

Method

Simmer the chickpeas with the baking soda and plenty of water for 10 minutes until very soft and falling apart. Drain and rinse.
Blend the tahini, lemon juice, garlic and salt for 1 minute.
With the motor running, add the iced water until the mixture turns pale and creamy.
Add the chickpeas and cumin and blend for 3–4 minutes until completely smooth.
Taste and adjust the lemon and salt.
Spread in a shallow bowl, drizzle with olive oil and dust with paprika or sumac.

Notes

Ice-cold water makes the tahini whip up light and pale. Add it slowly while blending.