Silky Restaurant-Style Hummus with Tahini
Restaurant-style hummus is made by boiling the chickpeas with bicarbonate of soda until they crush easily between two fingers, then blending them with tahini, lemon, garlic and ice cubes. The bicarbonate and the ice are what create the silky texture.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 795 min
- Calories
- 240
The gap between home hummus and restaurant hummus isn't in the ingredients — it comes down to two steps: bicarbonate of soda in the pot, and ice cubes in the blender.
Method
-
1
Soak
Soak the chickpeas overnight in plenty of water with half a teaspoon of bicarbonate of soda. They will roughly double in size.
⏱ 720 min -
2
Boil
Boil the chickpeas in fresh water with the remaining bicarbonate until they crush easily between two fingers — far softer than you would normally cook them. Skim off the foam and the skins that float up.
⏱ 55 min -
3
Peel
While they are still warm, rub the chickpeas between your hands under water and skim off the skins. This step is the difference between silky hummus and grainy hummus.
⏱ 10 min -
4
Blend
Into the food processor: chickpeas, garlic, salt and lemon juice. Blend for a minute, then add the tahini and ice cubes and blend for a full three minutes until it turns pale and silky.
⏱ 5 min -
5
Serve
Spread it in a bowl with the back of a spoon in a spiral, pool the olive oil in the well, and finish with sumac or paprika and a few whole chickpeas.
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Tips that actually matter
- The ice isn't a flourish — the temperature shock is what lightens the colour and makes it fluffy.
- Blend for the full three minutes, not one. Most people stop far too early.
- If your tahini tastes bitter, switch brands — bad tahini ruins the whole dish.
People also ask
Can I use tinned chickpeas?
Yes, and it saves time, but simmer them for a further fifteen minutes with a pinch of bicarbonate so they soften before blending.
Why is my hummus grainy?
The chickpeas weren't cooked soft enough, or the skins weren't removed. Cook them longer and rub the skins off under water.
How long does it keep?
Four days in the fridge under a layer of olive oil. Don't freeze it — the texture changes.
Cook mode
Silky Restaurant-Style Hummus with Tahini
-
1
Soak
Soak the chickpeas overnight in plenty of water with half a teaspoon of bicarbonate of soda. They will roughly double in size.
-
2
Boil
Boil the chickpeas in fresh water with the remaining bicarbonate until they crush easily between two fingers — far softer than you would normally cook them. Skim off the foam and the skins that float up.
-
3
Peel
While they are still warm, rub the chickpeas between your hands under water and skim off the skins. This step is the difference between silky hummus and grainy hummus.
-
4
Blend
Into the food processor: chickpeas, garlic, salt and lemon juice. Blend for a minute, then add the tahini and ice cubes and blend for a full three minutes until it turns pale and silky.
-
5
Serve
Spread it in a bowl with the back of a spoon in a spiral, pool the olive oil in the well, and finish with sumac or paprika and a few whole chickpeas.
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