Introduction
Homemade hummus is one of life’s simple pleasures, but achieving the silky, airy texture of your favorite restaurant or store-bought version can feel surprisingly elusive. This recipe, published on July 27, 2026, by Bon Appétit, gets there with pantry staples, a high-powered blender, and one unexpected trick: a couple of ice cubes. (Photo by Travis Rainey, food styling by Micah Marie Morton, prop styling by Christine Keely.)
Why This Hummus Is Extra-Creamy
Made with canned chickpeas, tahini, fresh lemon juice, garlic, and olive oil, this easy hummus recipe comes together in just 10 minutes. The infamous ice cubes help emulsify the mixture into an exceptionally light, airy, but still creamy dip without watering it down. Serve it with warm pita and crisp vegetables, spread it on sandwiches and wraps, or add a generous scoop to grain bowls and mezze platters.
Ingredients
- 1 garlic clove, smashed, peeled
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 Tbsp. fresh lemon juice
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- ¼ tsp. freshly ground black pepper
- ¼ tsp. ground cumin, plus more for serving (optional)
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- Optional: chilled water, for looser consistency
Step-by-Step Instructions
Step 1: Blend the Base
Purée the garlic, chickpeas, tahini, lemon juice, salt, pepper, and cumin (if using) in a high-powered blender or food processor. Use the blender tamper if needed to encourage solids to break up. Blend until very smooth, about 3 minutes.
Step 2: Add Oil and Ice Cubes
With the motor running, stream in 2 Tbsp. extra-virgin olive oil, then add 2 ice cubes; purée until very light and creamy, about 2 minutes. For a slightly looser hummus, blend in up to 1 Tbsp. chilled water, adding a splash at a time. Taste and season with more salt if needed. Transfer to a shallow bowl and drizzle with more oil and an extra pinch of cumin.
Frequently Asked Questions
What makes hummus creamy?
Creamy hummus comes down to both the ingredient ratios and the blending technique. This recipe uses just enough tahini for richness, then blends everything in a high-powered blender. Adding water, the liquid from the can of chickpeas, or even ice cubes might sound like it’s diluting the mixture, but without them, the blended beans and tahini become pasty instead of luscious.
Why do you add ice cubes to hummus?
Ice cubes help cool the mixture while it blends and encourage the tahini, olive oil, and chickpeas to emulsify into an especially light, fluffy hummus. It’s a simple technique that creates a silkier texture than adding water alone.
Can I make hummus in a food processor?
Yes. A food processor will still make delicious homemade hummus, though it may not be quite as silky as one made in a high-powered blender. Blend until as smooth as possible, then add chilled water, one splash at a time, if you’d like a looser consistency.
What do you eat with hummus?
Serve hummus with warm pita, crackers, cucumbers, carrots, radishes, or other crunchy vegetables. It also makes a flavorful spread for sandwiches and wraps or a satisfying addition to grain bowls and mezze platters.
Storage and Make-Ahead
Hummus can be made 4 days ahead. Keep chilled. Total time: 10 minutes. Yield: about 2 cups.