Ingredients
- 1 can (400g) chickpeas, drained — reserve the liquid
- 60g (1/4 cup) good-quality tahini, well-stirred
- 3 tablespoons lemon juice (about 1 lemon)
- 1 small garlic clove, roughly chopped
- 4–5 tablespoons ice-cold water
- 3/4 teaspoon salt, adjust to taste
To finish
- Extra virgin olive oil
- Pinch of cumin (or smoked paprika)
Method
Whip the tahini base
- Put the tahini, lemon juice, and garlic in a food processor. Blend for 1 minute — the mixture will seize into a thick, pale paste. This is correct.
- Scrape down the sides and blend another 30 seconds. The garlic should be fully incorporated.
Add chickpeas
- Add the drained chickpeas and salt. Blend for 1 minute.
- With the processor running, add the ice water one tablespoon at a time. Keep blending for 2–3 minutes total until the hummus is very smooth and lighter in colour.
- Taste. Adjust lemon or salt. Blend again to combine.
Serve
Spoon into a bowl. Use the back of the spoon to swirl a well in the centre. Drizzle generously with olive oil and dust with cumin or paprika.
Storage
- Container: Airtight container in the refrigerator, with a thin layer of olive oil on top to prevent the surface drying out.
- Shelf life: Up to 5 days. Bring to room temperature before serving — it firms up in the fridge.
Notes
- Tahini quality makes a real difference. Look for a runny, pourable tahini (Soom, Al Arz, or any Middle Eastern brand). Thick or bitter tahini produces thick or bitter hummus.
- For extra-smooth hummus: peel the chickpeas before blending. Pinch each one and the skin slips off. Takes 5 minutes and noticeably improves texture.
- The ice water is what creates the light, almost whipped texture. Room-temperature water does not do the same thing.
- Using chickpea liquid (aquafaba) instead of ice water adds a slightly richer body — worth trying.
Added Aug 27, 2026 · Updated Aug 27, 2026