Classic Hummus

This classic hummus is unbelievably creamy, thanks to a hot-water blending trick that turns simple pantry ingredients into a velvety Mediterranean dip. Whipped with nutty tahini, bright lemon, and a kiss of garlic, it is finished with golden olive oil and a dusting of paprika. Perfect with warm pita, crunchy vegetables, or spooned straight from the bowl.

Prep time

10 mins

Cook time

0 mins

Total time

10 mins

Servings

4 servings

Calories

210

Ingredients

• 400 g canned chickpeas, drained and rinsed (reserve 2 tbsp skins for garnish)
• 80 ml tahini, well stirred
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 small garlic clove, finely grated
• 60 ml ice-cold water, plus more as needed
• 3 tbsp extra virgin olive oil, plus extra to serve
• 3/4 tsp fine sea salt
• 1/4 tsp ground cumin
• 1/2 tsp sweet paprika, for serving
• 1 tbsp finely chopped fresh parsley, for serving
• 4 warm pita breads, to serve

Instructions

1. Place the drained chickpeas in a bowl and rub a handful at a time between your palms to loosen and remove most of the papery skins; this small step is the secret to an extra-smooth hummus.
2. Add the tahini, lemon juice, grated garlic, salt, and cumin to a food processor. Blitz for about 1 minute until thick and paste-like.
3. Pour in the ice-cold water and blend for 2 minutes, scraping down the sides halfway. The mixture should loosen into a pale, fluffy tahini cream.
4. Add the chickpeas and olive oil, then process for 3 to 4 minutes until completely silky, pausing to scrape the bowl twice. Add a splash more ice water if you want it even creamier.
5. Taste and adjust: more lemon for brightness, more salt for depth, or a touch more tahini for nuttiness.
6. Spoon into a shallow serving bowl and swirl the back of a spoon over the top to create gentle waves. Drizzle generously with olive oil, scatter over the paprika, parsley, and reserved chickpea skins.
7. Serve at room temperature with warm pita bread, or cover and chill for up to 5 days. Let chilled hummus sit out for 20 minutes before serving for the best flavour.

Pro tips

• Use ice-cold water rather than warm — it helps the tahini whip up lighter and fluffier.
• Quality tahini makes or breaks hummus; choose one that is runny and pale, never thick or bitter.
• If you prefer a warm hummus, microwave the portion you plan to serve for 30 seconds before dressing it with olive oil.
• Leftover hummus doubles as a sandwich spread or a base for grain bowls throughout the week.

Frequently asked questions