Thursday, October 29, 2026 · Week 44This week's 50, picked by our editorsAll recipes · Archive
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The Weekly Edition: fifty dishes our editors picked for this week, with our own easy recipe for each
This week / Snacks / No. 47
Silky Hummus
47THIS WEEK
Photo: Wikimedia Commons · credit
Snacks · Healthy

Silky Hummus

A whipped, extra-smooth hummus of chickpeas, tahini, lemon and garlic, spread in a swirl and finished with olive oil, paprika and parsley.

Prep15 min
Cook20 min
Total35 min
Serves8

What you'll need

BlenderFor smooth soups and sauces
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Ingredients

  • 2 (15 oz) cans chickpeas, drained (save the liquid)
  • 1/2 tsp baking soda
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 3 to 5 tbsp ice water
  • To serve: good olive oil
  • sweet paprika or sumac
  • chopped parsley
  • warm pita

Steps

  1. Put the chickpeas and baking soda in a saucepan, cover with water, and simmer 15 to 20 minutes until very soft and the skins float. Drain and rinse.
  2. Blend the tahini, lemon juice, garlic, salt and cumin for 1 minute until thick and pale.
  3. Add the warm chickpeas and blend 2 minutes, scraping down the sides.
  4. With the blender running, add ice water a spoonful at a time until very smooth and fluffy.
  5. Spread in a shallow bowl, make a well in the center, and fill it with olive oil. Sprinkle with paprika and parsley and serve with pita.

TipSimmering canned chickpeas with baking soda softens the skins so you do not have to peel them.