Classic Creamy Chickpea Hummus
A silky classic hummus made with chickpeas, tahini, lemon, extra-virgin olive oil, and an ice-cube trick for an especially creamy texture.
This no-cook hummus relies on a short ingredient list and careful blending. Drizzling in the oil and blending with one ice cube at a time creates a light, velvety dip without watering down its chickpea, sesame, and lemon flavor.
Instructions
- 1
If using cooked chickpeas, drain and rinse them very well. If starting with dried chickpeas, follow the soaking and cooking times in the notes, then drain and cool completely.
- 2
For the smoothest result, optionally peel the chickpeas: rub them between your hands in a bowl of water, then skim off the loosened skins.
- 3
Stir the tahini in its jar so the separated oil is reincorporated. Put the chickpeas, tahini, strained lemon juice, salt, and optional garlic in a food processor.
- 4
Blend on high while slowly drizzling in 50 ml olive oil. The mixture will look thick at first; add a little more oil only if needed, without exceeding about 70 ml total.
- 5
Add one ice cube and continue blending on high until the hummus is pale, smooth, and creamy. Add the second cube only if the texture still needs loosening; do not add water.
- 6
Taste and adjust the salt, lemon, or oil. Spoon into a shallow bowl and, if desired, finish with paprika, cumin, and 1 teaspoon olive oil.
Ago's Notes
- The 15-minute timing assumes already-cooked chickpeas. If starting with 125 g dried chickpeas, soak them for 12 hours, then simmer until very soft for about 1 1/2 hours, or pressure-cook for 30–35 minutes.
- Peeling the chickpeas is optional but produces an even smoother hummus. Rub them in a bowl of water and skim away the skins that float to the surface.
- Add the ice cubes one at a time and only as needed. Do not dilute the hummus with water; the melting ice makes it creamy without turning it runny.
- The olive oil may be increased from 50 ml to no more than about 70 ml if the mixture needs it.
- For the traditional mortar method, pound the salt and optional garlic to a paste, gradually work in the chickpeas, tahini, lemon, and oil, then loosen with 1–4 tablespoons of ice water.
- Store in an airtight container in the refrigerator for up to 3 days.
Spoon the hummus into a shallow bowl while it is freshly blended, finish it simply, and serve while its lemony sesame flavor is at its brightest.
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