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  • Prep-time: / Ready In:
  • Makes 4 cups

Why settle for bland store-bought hummus when you can whip up this delicious homemade version in just 15 minutes? The secret to a perfectly fluffy oil-free hummus is ice cubes, which aerate the mixture as it blends to deliver a velvety smooth texture. Chickpeas, tahini, garlic, and lemon juice form a powerhouse team that ensures top-notch snacking, while a sprinkling of smoked paprika adds a burst of color and spicy sweetness. You can substitute chipotle powder, which is similarly smoky, or add a dusting of za’atar to introduce a more herbal flavor profile. Serve alongside sticks of crunchy veggies and pita chips, and dig in!

For more delicious hummus recipes, check out these tasty ideas:


  • 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
  • 6 cloves garlic, minced
  • ½ cup lemon juice
  • ¼ cup tahini
  • Sea salt, to taste
  • 8 to 10 ice cubes
  • Pinch smoked paprika
  • Pinch toasted sesame seeds
  • 2 Persian cucumbers, halved crosswise and quartered lengthwise into 3-inch spears
  • 2 ribs celery, cut into 3-inch sticks
  • 1 bell pepper (any color), cut into ½-inch-thick sticks


  1. Reserve a handful of chickpeas for garnish. In a food processor combine remaining chickpeas and the garlic. Pulse until chickpeas are almost completely broken down. Add lemon juice and tahini; season with salt. Process to combine. Scrape down sides of processor bowl with a silicone spatula. Continue processing until smooth, pausing to add ice cubes, one or two at a time, to help emulsify mixture.
  2. Transfer hummus to a bowl. Garnish with reserved chickpeas, the smoked paprika, and sesame seeds. Serve with vegetables for dipping.

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(5 from 2 votes)
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Tonya4 months ago
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This was absolutely fantastic.

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Headshot of NIRVAAN THACKER in a white shirt and green apron
about the author

Nirvaan Thacker

Nirvaan Thacker has been passionate about food and flavors since childhood. He completed his bachelor’s degree in culinary arts and management from the Culinary Institute of America. After working and staging at some of America’s finest restaurants, including Le Bernardin and The Modern in New York, as well as Tamarind in London, Thacker is back in India to continue his culinary journey. He is currently chef and partner at A2J Hospitality, which owns and operates Za’atar, a quick-service Middle Eastern restaurant chain in Mumbai and Pune, India; and Aglio, a delivery-focused pizza kitchen. He is a chef consultant for the plant protein brand Blue Tribe, and he recently helped launch a modern Indian tapas and cocktail restaurant in Amsterdam called Miri Mary.

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