Hummus is a delightful dish, perfect as a dip for crisps, a side accompaniment, or tucked into wraps and flatbreads. It’s a versatile treat, and in my view, the best hummus is impeccably smooth and creamy.
I’ve noticed that shop-bought versions often have a grainy, bitter quality and tend to become watery after a day. The truly creamy hummus is typically found in Middle Eastern or Mediterranean eateries, or in premium brands like Sabra. Having recently realised how simple it is to whip up homemade hummus, I embarked on a quest to discover the creamiest recipe with minimal fuss. After trialling various techniques, I settled on a method inspired by an array of recipes I stumbled upon on social media and online.
The result? Smooth, velvety hummus with a harmonious blend of flavours, achieved through two secret ingredients: yoghurt and ice cubes.
Some chefs suggest that adding just a spoonful of yoghurt can yield a smoother, creamier texture while also balancing the earthy chickpea and tangy tahini flavours.
During my research, I discovered that incorporating ice cubes into the blending process aids in achieving that light, silky texture.
This is because the ice cubes introduce air into the mix whilst aiding in emulsifying the oil, leading to a fluffier, restaurant-grade hummus.
So, with these two additional ingredients in hand, I decided to give it a whirl. Plus, the recipe only requires 10 minutes of preparation and simply involves blending all the ingredients until smooth.
Method:
Start by adding the tahini and lemon juice into a blender and blend, making sure to scrape the sides once or twice until the mixture appears whipped and creamy. I discovered that blending these two ingredients first significantly improved the texture.
Next, incorporate two tablespoons of olive oil and the garlic (which can be finely grated using a grater) into the blended mixture. Then add half a teaspoon each of ground cumin and salt.
Blend this for another minute then scrape the bowl to ensure it’s thoroughly mixed.
To achieve the smoothest consistency possible, I added half the chickpeas and blended for one minute. Then, introduce the remaining chickpeas.
At this point, I chose to add a couple of ice cubes to the mixture, blending them for another minute or two until everything was more or less combined.
The hummus might appear a bit thick at this stage, but there’s no cause for alarm. This is when we introduce some liquid to make things smoother.
While the processor is running, I gradually added the cold water, and finally incorporated a tablespoon of Greek yoghurt until it achieved a lovely smooth texture.
You can garnish the hummus with a drizzle of olive oil, and sprinkle with either paprika, sumac or za’atar. Enjoy!
