Macadamia Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that makes a whole spread feel effortless. The trick to getting that silky, restaurant-quality texture is processing the tahini and lemon juice together first — it aerates the mixture and creates a pale, fluffy base before the chickpeas even enter the picture. Ice water added gradually at the end loosens everything to that perfect slow-ribbon consistency that clings to warm pita without being heavy or dense. Cumin adds a subtle earthy warmth, while fresh lemon juice keeps it bright and lively. Store-bought hummus often hides unexpected additives or is processed on shared equipment with a range of nuts, so making your own from scratch means you know exactly what's in the bowl. Finished with a generous drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as impressive as anything you'd order at a restaurant.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ¾ tsp fine salt, plus more to taste
- ½ tsp ground cumin
- 3–4 tbsp ice water, as needed
For serving
- 2 tbsp extra-virgin olive oil, for serving
- ¼ tsp smoked paprika or sweet paprika, for serving (optional)
- 1 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)
Instructions
- 1
Add the garlic and salt to the food processor and process until the garlic is finely minced, about 10 seconds. Scrape down the sides.
- 2
Add the tahini and lemon juice and process for 1 minute, until the mixture is thick, pale, and creamy.
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