Classic Hummus
Smoother than shop-bought, for a fraction of the price.
Recipe Author
Riff Kitchen@riffkitchen
Classic Hummus
Smoother than shop-bought, for a fraction of the price.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · no cook
- 10 min
- servings
- 6
- effort
- Easy
Classic's note
Ice water is the trick nobody mentions. Whipping cold water into the tahini first makes it pale and fluffy, and that aeration is what separates silky hummus from grainy paste.
Method
6 steps · tap one to tick it off
Tips
Stir the tahini jar before measuring. Tahini separates, with oil on top and thick paste below. Measuring from either layer alone makes the hummus too oily or too stiff.
Blend the chickpeas warm. Warm chickpeas blend smoother than cold ones. Microwave them for a minute after draining, before they go in.
Expect it to thicken as it sits. Hummus firms up after an hour or so. If it gets too stiff, blend in another spoonful of ice water.
Swaps
No Paste (Tahini)? Unsweetened sunflower seed butter, a plant-based spread with a similar texture; use a little less.
No Lemon? Lime juice, the same amount. Slightly more floral.
No Cumin? Leave it out and dust smoked paprika over the top instead.
Storage
Fridge: 3 to 4 days in a sealed container. Press plastic wrap onto the surface so it does not form a skin.
Freezer: 2 to 3 months for best quality. It thaws slightly grainy; stir in a little olive oil or blend it briefly.
Serving: Serve at room temperature. Take it out of the fridge 20 minutes early so it softens.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Classic's note
Ice water is the trick nobody mentions. Whipping cold water into the tahini first makes it pale and fluffy, and that aeration is what separates silky hummus from grainy paste.
Instructions
Follow the steps to perfection.
Tips
Stir the tahini jar before measuring. Tahini separates, with oil on top and thick paste below. Measuring from either layer alone makes the hummus too oily or too stiff.
Blend the chickpeas warm. Warm chickpeas blend smoother than cold ones. Microwave them for a minute after draining, before they go in.
Expect it to thicken as it sits. Hummus firms up after an hour or so. If it gets too stiff, blend in another spoonful of ice water.
Swaps
No Paste (Tahini)? Unsweetened sunflower seed butter, a plant-based spread with a similar texture; use a little less.
No Lemon? Lime juice, the same amount. Slightly more floral.
No Cumin? Leave it out and dust smoked paprika over the top instead.
Storage
Fridge: 3 to 4 days in a sealed container. Press plastic wrap onto the surface so it does not form a skin.
Freezer: 2 to 3 months for best quality. It thaws slightly grainy; stir in a little olive oil or blend it briefly.
Serving: Serve at room temperature. Take it out of the fridge 20 minutes early so it softens.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix