In just a few minutes you can whip up smooth, creamy hummus with rich tahini flavor.Blending canned chickpeas and tahini sauce with ice-cold water assures this dip is light and airyA food processor or blender does the heavy lifting and makes this hummus ideal for weeknights or last-minute entertaining.
A Middle Eastern staple, hummus has become a global favorite found in nearly every grocery store. Its versatility makes it especially appealing — the nutty chickpea puree can be served as a simple dip, spread on sandwiches, topped with roasted vegetables or meats as the star of a meal, or included as part of a meze platter. And while premade hummus is easy to buy, it’s just as attainable to make at home — and even better than store-bought, if you do it right. With a simple trick from Michael Solomonov and Steven Cook of Zahav in Philadelphia, you can achieve the gold standard of hummus: silky, creamy, and rich with sesame flavor.
To avoid the common pitfalls of homemade hummus — grainy texture or flat flavor — the method is key. Solomonov and Cook build their version in a food processor or high-speed blender, starting with a rich tahini sauce that brings in nutty flavor and ensures creaminess. Then, with the addition of ice-cold water, the mixture transforms into a light, whipped base before the chickpeas are blended in. The result is hummus with a cloud-like texture and deep, satisfying flavor, proof that with the right technique, the perfect batch is within reach.
Toppings, mix-ins, and flavor boosts
Hummus is a great canvas for toppings and mix-ins. Add toasted pine nuts, almonds, or pistachios after blending for crunch, or brighten it with briny olives, preserved lemon, or chopped pickles. To make it a main dish, top with seasoned ground lamb or beef. A sprinkle of za’atar or smoked paprika is an easy way to boost flavor.
What is tahini?
Tahini is made from sesame seeds that are finely ground into a thick paste, similar to nut butter. It has a nutty, slightly bitter flavor and is a staple in Middle Eastern cooking, essential for giving hummus its signature taste. You can make tahini at home by toasting sesame seeds and blending them with neutral oil until smooth, although store-bought versions are convenient and often creamier than homemade.
Notes from the Food & Wine Test Kitchen
Removing the chickpea skins is standard practice for many hummus recipes, but not for this one — canned chickpeas blend smoothly without peeling here.Processing an extra minute or two creates a hummus with a fluffy, airy texture.
This recipe was developed by Michael Solomonov and Steven Cook; the text was written by Cheryl Slocum.
Dining and Cooking