Homemade hummus is one of the easiest dips you can make, but achieving the silky, airy texture of your favorite restaurant or store-bought version can feel surprisingly elusive. This hummus recipe gets there with pantry staples, a high-powered blender, and one unexpected trick: a couple of ice cubes.
Made with canned chickpeas, tahini, fresh lemon juice, garlic, and olive oil, this easy hummus recipe comes together in just 10 minutes. The infamous ice cubes help emulsify the mixture into an exceptionally light, airy, but still creamy dip without watering it down. Serve it with warm homemade pita and crisp vegetables, spread it on sandwiches and wraps, or add a generous scoop to grain bowls and mezze platters.
Hummus FAQ
What makes hummus creamy?
Creamy hummus comes down to both the ingredient ratios and the blending technique. This recipe uses just enough tahini for richness, then blends everything in a high-powered blender. Adding water, the liquid from the can of chickpeas, or even ice cubes might sound like it’s diluting the mixture, but without them, the blended beans and tahini become pasty instead of luscious.
Why do you add ice cubes to hummus?
Ice cubes help cool the mixture while it blends and encourage the tahini, olive oil, and chickpeas to emulsify into an especially light, fluffy hummus. It’s a simple technique that creates a silkier texture than adding water alone.
Can I make hummus in a food processor?
Yes. A food processor will still make delicious homemade hummus, though it may not be quite as silky as one made in a high-powered blender. Blend until as smooth as possible, then add chilled water, one splash at a time, if you’d like a looser consistency.
What do you eat with hummus?
