Ultra-Smooth Hummus with Tahini and Lemon

Why You’ll Love This Recipe

• Ultra-smooth texture thanks to a quick baking soda simmer and a whipped tahini base.
• Bright, balanced flavor: lemony, nutty sesame, and just enough garlic.
• Restaurant-style presentation with an easy olive oil and paprika swirl.
• Make-ahead friendly and naturally vegan; perfect for gatherings.

Grocery List

• Produce: 1 lemon (or 2 for extra brightness), 1 small garlic clove, 1 English cucumber, 1 pint cherry or grape tomatoes, fresh flat-leaf parsley
• Dairy: None
• Pantry: 2 cans chickpeas, tahini, baking soda, extra-virgin olive oil, sweet paprika, fine sea salt, ground cumin (optional), mixed olives, pita bread

Full Ingredients

For the Ultra-Smooth Hummus

• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed (about 3 cups cooked; 540 g drained weight)
• 1 tsp baking soda (for simmering)
• 1/2 cup (120 g) tahini, well-stirred
• 1/4 cup (60 ml) fresh lemon juice, plus more to taste
• 1 small garlic clove, finely grated or minced
• 1/2 tsp ground cumin (optional)
• 1 to 1 1/4 tsp fine sea salt, divided
• 4 to 6 tbsp ice-cold water (as needed for texture)

For the Swirl & Garnish

• 3 tbsp extra-virgin olive oil, plus more to taste
• 1/2 tsp sweet paprika (more to taste)
• 2 tbsp finely chopped flat-leaf parsley
• Optional: 2 tbsp toasted pine nuts; pinch of sumac or za’atar

For Serving (Mezze Platter)

• 4 pocket pitas (or 8 mini pitas), warmed
• 1 English cucumber, sliced into sticks or coins
• 1 pint cherry or grape tomatoes, halved
• 1 cup mixed olives
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Soften the chickpeas for a plush purée

Drain and rinse the chickpeas. Bring a large pot of water to a boil (about 8 cups). Add the chickpeas and 1 teaspoon baking soda. Simmer briskly for 15 minutes, stirring occasionally and skimming any foam, until the chickpeas are very tender and the skins loosen. Drain and rinse under cold water to stop the cooking.

Step 2: Whip the tahini base

In a medium bowl, whisk tahini, lemon juice, garlic, 1/2 teaspoon salt, and cumin (if using). It will seize up and thicken. Whisk in 2 tablespoons ice-cold water until the mixture turns pale, fluffy, and creamy. Set aside.

Step 3: Optional but luxe—remove some skins

For the silkiest texture, place the cooled chickpeas in a bowl of cold water and gently rub them between your palms. Skins will float; skim and discard. Don’t stress about perfection—removing even half makes a big difference. Drain well.

Step 4: Start the purée

Add the drained chickpeas to a food processor and process for 60–90 seconds until the mixture looks sandy and crumbly. Stop and scrape down the sides and bottom of the bowl.

Step 5: Emulsify to ultra-smooth

Add the whipped tahini base to the processor. With the machine running, drizzle in 2–4 tablespoons ice-cold water, 1 tablespoon at a time, until the hummus becomes glossy, light, and very smooth. Let it run another 1–2 minutes for a restaurant-level silky finish. Taste and season with more salt and lemon to brighten. If needed, add another spoonful of ice water to loosen.

Step 6: Plate and garnish

Spoon the hummus into a wide, shallow bowl. Use the back of a spoon to swirl a well on top. Drizzle 3 tablespoons olive oil into the channels, dust with paprika, and sprinkle parsley. Add toasted pine nuts or a pinch of sumac if you like.

Step 7: Warm the pita and assemble the mezze

Wrap pitas in foil and warm in a 350°F (175°C) oven for 5–7 minutes (or over a gas flame for light charring). Arrange warm pita, cucumber sticks, halved tomatoes, and olives around the hummus. Serve right away while the pita is warm and the hummus is luxuriously soft.

Pro Tips

• Ice-cold water is the secret to a pale, whipped tahini emulsion and super-smooth hummus.
• The baking soda simmer softens chickpeas and loosens skins fast—worth the extra 15 minutes.
• Let the processor run longer than you think (2–4 minutes total); time equals silkiness.
• Season twice: a pinch of salt in the tahini base, then adjust after blending to avoid over-salting.
• Serve slightly warm for the creamiest mouthfeel—warm pita helps keep the hummus supple.

Variations

• Roasted Red Pepper Hummus: Blend in 1 roasted red bell pepper (patted dry) and 1/2 tsp smoked paprika; reduce ice water slightly.
• Herb-Green Hummus: Add 1 packed cup parsley and cilantro with 1 tbsp olive oil and 1 tsp lemon zest for a verdant, zippy version.
• Spicy Harissa Swirl: Marble in 1–2 tsp harissa paste at the end for heat and color contrast.

Storage & Make-Ahead

Refrigerate hummus in an airtight container up to 5 days. Press parchment or plastic wrap directly on the surface and add a thin film of olive oil to prevent drying. To refresh, stir in a spoonful of cold water or lemon juice. Freeze up to 2 months; thaw overnight in the fridge, then reblend with a bit of water to restore creaminess. Simmered chickpeas can be cooked 3 days ahead and chilled; the tahini base can be whisked 2 days ahead.

Nutrition (per serving)

Approximate for hummus plus olive oil drizzle only (sides not included): 330–360 calories; 21 g fat; 24 g carbohydrates; 12 g protein; 6 g fiber; 420 mg sodium. Values will vary with salt and water additions.