A Trick for Creamy Hummus

hummusThe secret ingredient…

Ice water. It’s as simple as that. Using about two teaspoons of ice cold water turns a basic hummus recipe into perfection.

When I moved to Greece, I quickly learned that everyone had their own “greatest” hummus recipe. And although each one was delicious in my book, my friends would argue whether to use olive oil or tahini, lemon or paprika, fine sea salt or coarse…a debate that’s been going since Homer wrote the Iliad. One thing everyone could agree on was using ice water.

I ended up merging all of their suggestions into one epic hummus recipe. It became a family favorite, and I can’t wait to share it with you today.

Classic Hummus

hummus 2.jpg

 Prep Time: 5 minutes          Yield: 1 1/4 cups

1 15 oz. can of chickpeas drained and rinsed
1 garlic clove chopped
1 tablespoon of tahini*
1 tablespoon of extra virgin olive oil
Juice of 1 lemon
A pinch of fine sea salt
2 teaspoons of ice water

For the garnish:
1 teaspoon of chopped flat leaf parsley
A dash of paprika
1 teaspoon of extra virgin olive oil
A pinch of coarse sea salt

1. Place the ingredients in a food processer with the exception of ice water.
2. Pulse for one minute.
3. Add two teaspoons of ice water and blend until smooth.
4. Serve with garnishes and enjoy!**

*Tahini can be found in the natural foods section of grocery stores.
**The hummus can be made ahead of time and stored in an airtight container. It keeps for about 3 days in the refrigerator.


55 thoughts on “A Trick for Creamy Hummus”

    1. Hi Marisa. You should try it. I’m making your strawberry mini cheesecakes for a baby shower by the way 🙂 I found non-dairy cream cheese at the store today. Hopefully it will work out. A few of the girls are vegan but yours turned out so pretty I had to make them.

      Liked by 1 person

      1. Thanks so much! My upcoming posts will feature many of my menu mainstays–tried and true recipes I serve my clients AND my family. I appreciate the follow and your kind comments! You can count me as a follower too, Ellie 🙂

        Liked by 1 person

  1. I use a tablespoon of greek yoghurt as my secret ingredient 😉
    I shall try ice water next time, I’m more likely to have that around plus it doesn’t add to the calories. Thanks for sharing!

    Liked by 1 person

      1. The recipe I had didn’t include the tahini and definitely not the iced water so I’ve got 2 secret ingredients to try next time. Also, it was a bit of a pain as the recipe said to take the skin off the chickpeas which was a pretty lengthy process – do you do that or do you just blend it with the skin on? x

        Liked by 1 person

      2. Everything goes in the blender as is. Maybe if you don’t buy canned chickpeas and cook your own. Honestly, I give myself a pat on the back for just making hummus in the first place, so I go for the organic canned chickpeas (they’re only a $1). 🙂

        Liked by 1 person

  2. Thank you!! I was thinking of making a big batch of hummus, but I’m so glad I stumbled across your post first. Never heard of the ice water trick, but I’ll definitely do that.

    Liked by 1 person

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