We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This hummus recipe stands out for its silky texture achieved by blending warm chickpeas for an extended time and incorporating ice cubes for extra creaminess. The tahini and lemon juice balance the flavors beautifully, while the olive oil adds a glossy finish. Perfect for dipping or spreading.
Want to keep this recipe for later? We can email it to you!
Soak the chickpeas overnight, changing the water every few hours until it runs clear.
Toss the soaked chickpeas with baking soda, then rinse them well before boiling.
Cook the chickpeas in fresh boiling water until they’re very soft.
Blend the warm chickpeas for at least 7 minutes until creamy.
Add the ice cubes and continue blending for another couple of minutes.
Mix in the tahini until fully incorporated.
Add the lemon juice and season with salt to taste.
Finish by mixing in the olive oil for a glossy finish.
Want to keep this recipe for later? We can email it to you!
Can I use canned chickpeas instead of dry chickpeas?
Yes, but the texture may not be as creamy as using freshly cooked chickpeas.
Why are ice cubes added to the hummus?
Ice cubes help achieve a smoother and creamier texture during blending.
Can I skip the baking soda step?
Skipping baking soda may result in less tender chickpeas, which could affect the texture of the hummus.
How long can I store homemade hummus?
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5 days.
What can I serve with hummus?
Hummus pairs well with pita bread, fresh vegetables, or as a spread in sandwiches.
