Nutmeg Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that disappears fast no matter where you set it down. The technique here is what sets it apart — processing the tahini and lemon juice together first builds a pale, fluffy base before the chickpeas even enter the picture, and that extra minute of blending makes all the difference in the final texture. A drizzle of good olive oil and a dusting of smoked paprika turn the finished bowl into something that looks genuinely impressive with almost zero effort. Store-bought hummus often hides unexpected spice blends, but this one keeps things clean and straightforward — chickpeas, tahini, lemon, garlic, cumin, and salt, nothing more. That simplicity is exactly what makes it so versatile, whether you're scooping with warm pita, spreading onto a sandwich, or using it as a base for a grain bowl. The ice water trick is a small detail that pays off big, giving the hummus that light, almost whipped consistency you usually only find at a really good 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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