Dreamy Creamy Tahini-y Hummus
There’s something incredibly satisfying about a really good hummus—the kind that’s silky smooth, bright with lemon, and just rich enough from tahini to keep you going back for another scoop. This is my go-to version, made with simple, wholesome ingredients: chickpeas, garlic, fresh lemon juice, and a generous swirl of tahini.
But the real secret? Ice cubes.
It sounds unexpected, but blending in a few ice cubes transforms the texture into that ultra-creamy, light, almost whipped consistency you usually only find at the best Mediterranean spots. It’s a small step that makes a big difference—and once you try it, you won’t go back.
Ingredients
1 15oz can chickpeas, drained*
1-2 garlic cloves
¼ cup tahini
Juice of ½ lemon, about 2 tablespoons
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
2 ice cubes
Toppings: EVOO, smoked paprika, roasted pumpkin seeds, flaky sea salt
Directions
1. Drain the chickpeas. Place in a small sauce pan and cover with water. Bring the chickpeas to a gentle boil then reduce the heat and simmer for about 10 minutes. Drain and cool.
2. Place the garlic clove(s) in a food processor and give it a quick blitz to mince it.
3. Add the cooled chickpeas, tahini, lemon juice, EVOO, salt to the processor. Process until it begins to form a paste.
4. Add the ice cubes and continue blending for an addition 1-2 minutes, or until the mixture is silky and smooth.
5. Transfer the hummus to a serving bowl and top with a healthy drizzle of olive oil, a sprinkle of smoked paprika and sea salt, and some roasted pumpkin seeds.
6. Serve with veggies and/or toasted pita crisps.
*Don’t throw out the liquid from canned chickpeas. Often referred to as aquafaba, it makes a great vegan egg substitute in baked goods.
Chef’s Note:
Your pantry/fridge is the limit when it comes to toppings for your hummus. My go-to is smoked paprika, roasted pumpkin seeds and flaky sea salt. But you could use a fragrant dukkah, everything bagel hummus, any variety of nuts or seeds, fried herbs, pickled red onion, olives, feta cheese, tabbouleh, chopped cucumber and tomato… the possibilities are truly endless!