The BEST hummus is velvety creamy and light and fluffy. It’s made with one secret ingredient which allows this hummus to be extra smooth and fluffy. The finishing touches are swirled with EVOO, paprika, cumin and parsley. The perfect paring for soft or crunchy pita bread.Jump to Recipe
Whenever I go to restaurants and order their hummus, I’m always so blown away at how fluffy and smooth the hummus is. I’ve always wondered what the secret was. I blended my chickpeas in a high-speed blender, but for whatever reason it was never the same… until I found out what the secret was ICE.
I know, it’s crazy right. But trust me, adding ice to your blender with your typical hummus ingredients creates this amazing texture that you otherwise would not be able to achieve without the ice.
One great question I was asked when I first posted my Reel on Instagram for this best kept secret was, “Does the ice make the hummus watery”. The answer is simple, NOPE. How? I’m not sure, but whatever scientifically processes happens in that blender is unknown, but i’m here for it.
What’s the secret to creating the best hummus?
I worked in two different restaurants for a combined total for seven years! During this time, I learned a few quick tips and tricks for a lot of recipes. One of them was creating the smoothest, most creamiest hummus. The secret that was used? ICE.
Now, I’ve heard of a few other tricks as well, like boiling the can of chickpeas for an additional 20-30 minutes with baking soda. Both methods work and taste great.
For this recipe, I went with the ice method. It’s really the simplest trick to elevating your hummus. Simple just add a handful of ice cubes to your blender with the rest of your hummus ingredients and your end result will be something special.
For this classic hummus recipe I used the following ingredients:
can of chickpeas, drained and rinse
minced garlic, fresh or from the jar
lemon juice, this gives the hummus a subtle tangy flavor
tahini, this is a must for all hummus recipes creating a nutty flavor that pairs perfectly with the tanginess from the lemon juice
olive oil- it’s so important to use a high quality EVOO. My favorite is from Garcia De La Cruz.
ground cumin, to give the hummus a well balanced flavor
salt is a must for the ultimate balance of sweet and salty
and the secret ingredient, four large ice cubes!
How to make the best ever hummus
Now that you know the secret ingredient, it’s also important to use a highspeed blender or food processor. I have a blend tec that I currently use for all my blending needs. It’s pretty pricey, but the best investment I ever made.
You can also use a nutibullet if you’d like, but you may need to stop and scrape down the sides a few times during the blending process.
To start, add ALL the ingredients together in your blender. Then, BLEND on highspeed for 45-60 seconds or until hummus is smooth, fluffy and creamy.
It’s really that easy.
I like to top mine off with additional EVOO, ground cumin, paprika and parsley. This hummus is served best with chips, or baked/cripsy pita bread.
The BEST Hummus RecipeCourse: SnacksCuisine: IsraeliDifficulty: Beginner
The BEST hummus is velvety creamy and light and fluffy. It’s made with one secret ingredient which allows this hummus to be extra smooth and fluffy. The finishing touches are swirled with EVOO, paprika, cumin and parsley. The perfect paring for soft or crunchy pita bread.
15.5 oz can of chickpeas, drained and rinsed.
1 tbsp minced garlic
2 tbsp fresh lemon juice
1/4 cup tahini
2 tbsp EVOO
1 tsp ground cumin
1/4 tsp salt
4 large ice cubes
- To start, drain and rinse chickpeas then add to your blender or food processor.
- Next, add in the remainder of the ingredients: minced garlic, lemon juice, tahini, EVOO, ground cumin, salt and ice cubes.
- Blend on high speed for 45-60 seconds or until ingredients are well combined and texture is light, fluffy and creamy.
- Pour hummus into a bowl, and using a spoon create a swirl indent.
- Drizzle with additional EVOO, then sprinkle with ground cumin, paprika and parsley.
- Best served with baked or crispy pita. Saves well in an airtight container and enjoy within 3-4 days.
- Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram
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