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Restaurant-Style Hummus
Silky, ultra-smooth hummus — the restaurant version that's light as a cloud, miles from store-bought.
10 mins
0 mins
6 people
Middle Eastern
Canned chickpeas
2 x 400g cans
Tahini
Good quality, stir well first
6 tbsp
Lemon juice
Fresh only
3 tbsp
Garlic
2 cloves
Ice water
4-6 tbsp
Cumin
1/2 tsp
Salt
1 tsp
Olive oil
Extra virgin, for serving
3 tbsp
Paprika
For serving
1 tsp
Fresh parsley
For garnish
handful
🍽️ Dried and cooked chickpeas
→ Canned chickpeas (drained)
Nearly identical result with much less effort
Drain chickpeas. Optional but transformative: rub between hands to peel the skins off.
💡 Pro Tip: Peeled chickpeas make hummus 5x smoother. Restaurants always peel. 5 minutes of effort.
Process chickpeas and tahini in food processor for 3 full minutes before adding anything else.
💡 Pro Tip: 3 minutes pastes the chickpeas before liquids — this is the restaurant smoothness secret.
Add lemon juice, garlic, cumin, salt. Process 2 more minutes.
💡 Pro Tip: Continue blending — most home cooks stop too early.
With processor running, drizzle in ice water until silky and billowy.
💡 Pro Tip: Ice water is the secret to that light, airy texture — not olive oil.
Taste and adjust. Serve in a shallow bowl with a well in the center for olive oil, paprika, and parsley.
💡 Pro Tip: Warm hummus is ethereal — serve slightly warm if possible.
- ✓Peel the chickpeas — 5 minutes that changes everything
- ✓Blend for 5+ minutes total — patience creates smoothness
- ✓Ice water, not more olive oil, for lightness
- ✓Good tahini makes or breaks hummus
- →With warm pita bread
- →With crudités
- →As part of a mezze spread