Silky Tahini Hummus

A food processor turns canned chickpeas, tahini, lemon, and ice water into a light, silky vegan hummus with a clean, balanced flavor.

15 min

6 appetizer servings

Ingredients

2 (15 oz) cans chickpeas, drained and rinsed

1/2 cup tahini

1/4 cup fresh lemon juice

2 garlic cloves, minced

1 tsp ground cumin

1 tsp kosher salt

1/4 cup ice water

2 tbsp extra-virgin olive oil

Warm pita bread and raw vegetables, for serving

Food processor · Can opener · Fine-mesh strainer · Rubber spatula · Shallow serving bowl

Silky texture

Do not stop at merely smooth. Extra processing after the ice water goes in makes the hummus noticeably lighter and creamier.

Keep it vegan

Warm pita and crisp raw vegetables are classic partners and keep this simple hummus fully vegan.

01. Rinse the canned chickpeas well and rub away loose skins when convenient for the smoothest result.

02. Process tahini, lemon, garlic, cumin, and salt until pale and glossy before adding the chickpeas.

03. Process the chickpeas until evenly ground, scraping the bowl so no coarse pieces hide at the sides.

04. Drizzle in ice water while the processor runs; keep processing until a spoon makes a silky swoop.

05. Taste for the balance of nutty tahini, bright lemon, and salt, then process briefly after any adjustment.

06. Swirl the hummus into a shallow bowl, add olive oil, and serve with warm pita and raw vegetables.