Free recipe Middle Eastern

Silky Hummus

Name: Silky Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas, 15 oz each, drained and rinsed; 1/2 tsp baking soda; 2 cloves garlic, peeled; 1/4 cup fresh lemon juice, plus more to taste; 2/3 cup tahini, well stirred; 1 tsp kosher salt, plus more to taste; 1/2 tsp ground cumin; 1/3 cup ice water, plus more as needed; 3 tbsp extra-virgin olive oil, for serving; 1/2 tsp sweet paprika, or sumac, for garnish; 1 tbsp fresh flat-leaf parsley, chopped, for garnish; warm pita bread, for serving

Ultra-smooth, whipped hummus made with well-cooked chickpeas, plenty of tahini, lemon and ice water, finished with olive oil and paprika.

By Marisol Vance, Founder & Head of Recipe Development Published January 9, 2026

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Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Level: Easy

The difference between grainy hummus and the cloud-like kind you find at great Middle Eastern restaurants comes down to a few simple habits. We simmer canned chickpeas with a little baking soda until they are extra soft, which helps them break down completely.

We also blend the tahini with lemon juice and garlic first, then add ice water to whip it into a pale, fluffy base before the chickpeas go in. A generous amount of tahini gives the hummus its rich, nutty flavor, and a long blend makes it silky.

Swirl it into a shallow bowl, pool some good olive oil on top, and serve with warm pita, crunchy vegetables or as a base for roasted meat and vegetables.

Whipped and ultra-smooth
Naturally vegan
Better than store-bought

Directions

Place the chickpeas and baking soda in a saucepan and cover with water by 2 inches.
Bring to a boil, then simmer for 20 minutes, until the chickpeas are very soft and falling apart and many skins have floated to the surface.
Drain the chickpeas in a colander and rinse them under cool water, rubbing gently to remove loose skins. Let them cool slightly.
Meanwhile, blend the garlic, lemon juice and 1/2 teaspoon of the salt in a food processor until the garlic is finely chopped. Let stand for 10 minutes to mellow.
Add the tahini and cumin and process until thick and creamy, scraping down the sides.
With the motor running, drizzle in the ice water 1 tablespoon at a time until the mixture is pale and smooth.
Add the warm chickpeas and remaining salt and process for 3 to 4 minutes, scraping down the bowl occasionally.
If the hummus is too thick, add more ice water a tablespoon at a time until it is silky and holds soft peaks.
Taste and add more salt or lemon juice as needed.
Spread the hummus into a shallow bowl, making a swirl with the back of a spoon.
Pour the olive oil into the swirl, dust with paprika, sprinkle with parsley and serve with warm pita.

Test-kitchen tips

Hummus keeps in an airtight container in the refrigerator for up to 5 days; bring it to room temperature before serving.
Blend while the chickpeas are still warm; they break down more easily and give a smoother result.
Top with sauteed spiced lamb, toasted pine nuts or whole chickpeas tossed in olive oil and za'atar for a heartier plate.