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Restaurant-Style Creamy Hummus


For years I have been trying to make creamy hummus.  I've tried peeling all the chickpea shells off, I've tried adding much more oil than probably needed, I've tried blending it for an incredibly long amount of time. 

But turns out I was doing it wrong this whole time.  

I talked to the man at our Medditerainian/Lebanese grocery store about the best way to make hummus at home.  He was appalled that I would ever put oil and garlic in the Cuisinart with the chickpeas.


The only thing he said you needed to add to the chickpeas was tahini, salt and pepper, and either ice cubes or some ice-cold water. Everything else needs to be added afterward on the top, lemon juice, and olive oil.  

His main tip was to boil the chickpeas, even if they are already canned.  That way you can get extra soft chickpeas from the start.     



  • 1 can of chickpeas

  • 1/4 c tahini

  • pinch of salt and pepper

  • 2 ice cubes

  • 1 TBS water

  • juice of 1/2 lemon for topping

  • 1 TBS of olive oil for topping

  • 1 pinch of fresh herbs for topping.


  • Drain the chickpeas and place them in a pot of boiling water.  Let them boil for about 10-15 minutes, then drain them.

  • Add the chickpeas, tahini, salt, and pepper to the Cuisinart or blender and start to blend it. As it is running add the ice or you can substitute for water.  

  • Blend until smooth

  • Once hummus is ready, place it on the dish and top with lemon juice, olive oil, and fresh herbs.

  • Serve with warm pita, enjoy! 

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