Skip to content
RecipesWhipped Up

Middle Eastern

Hummus

Canned chickpeas blend with tahini, lemon, and garlic into a smooth dip. Ice water and a slow drizzle of olive oil are what make it creamy.

Prep
15 min
Cook
0 min
Total
15 min
Servings
8
Difficulty
Easy
Jump to recipe
Bowl of smooth hummus swirled with olive oil and a dusting of paprika

Why you’ll love it

  • Canned chickpeas are already cooked. Dried chickpeas would need a full simmer first.
  • Tahini and lemon blended before the chickpeas turn silky instead of pasty.
  • Ice water loosens the puree without making it dull.
  • Paprika and a last pour of olive oil are the finish, not just decoration.

Ingredients

Servings8

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Drain the canned chickpeas. Save 2 tbsp of the liquid from the can if you want it, but the recipe uses ice water to loosen the dip.

  2. 2

    Put the tahini and lemon juice in a food processor. Blend until the tahini looks pale and creamy, about 1 minute.

  3. 3

    Add the garlic clove, cumin, and salt. Pulse until the garlic is chopped fine.

  4. 4

    Add the chickpeas and 2 tbsp of the olive oil. Blend until thick.

  5. 5

    With the machine running, pour in the ice water and blend until the hummus is smooth. Scrape the bowl and blend again.

  6. 6

    Taste and add more salt or lemon juice if it is flat.

  7. 7

    Spread it in a bowl. Drizzle with the remaining olive oil and dust with the paprika. This is about 8 servings.

Pro tips

  • Do not use uncooked dried chickpeas. They will not blend into a dip and they are not ready to eat.
  • If the hummus is thick and dull, it needs more lemon or a spoon more ice water, not more oil.
  • A food processor gives a smoother result than a fork.

Easy substitutions

tahini
2 tbsp extra olive oil and 1 tbsp peanut butter if you have no tahini
cumin
a pinch of ground coriander
paprika
a sprinkle of chili flakes

Storage and reheating

Storage

Refrigerate in a covered container up to 4 days. Stir before serving. It thickens in the cold.

Reheating

Do not reheat. Serve cold or at cool room temperature. Loosen leftovers with a teaspoon of lemon juice if they are stiff.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
157
Protein
5 g
Carbs
14 g
Fat
9 g
Fiber
3 g

Budget friendly · No Cook

You might also like

Still hungry?

More in the same lane, not a random mix.

Find something else

Holiday and SeasonalSide DishesVegetarianAir Fryer Kitchen

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients