The secret to super-creamy hummus? Ice cubes and cold water, says Mawda Altayan of the St. Louis catering company Damascus Food.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

total:
15 mins
Servings:
9
Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine chickpeas, the cold water, 1 ice cube and the garlic. Process 2 minutes. Add lemon juice and salt; process 2 minutes more. With processor running, slowly pour in tahini. Stop and stir with a spoon to check the consistency. It should be very smooth and creamy. If it is lumpy or grainy, process for a minute or two longer. If it is smooth but too runny for your liking, add 1 to 2 tablespoons more tahini and process 1 minute more. If it is too thick, add 1 more ice cube and process 1 minute more.

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  • Spread hummus on a serving platter. Sprinkle with paprika and cumin. Drizzle with olive oil and, if desired, garnish with fresh mint. Serve with desired dippers. Hummus can be covered and refrigerated up to 1 week.

Nutrition Facts

146 calories; fat 11g; saturated fat 1g; carbohydrates 10g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 1g; protein 4g; vitamin a 78.5IU; vitamin c 1.4mg; thiamin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 27mcg; sodium 204mg; potassium 105mg; calcium 34mg; iron 1mg.
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