Sandra Ina Garten Hummus Recipe is a classic Middle Eastern dip made by blending chickpeas, tahini, and fresh lemon juice into a silky spread. This version uses olive oil and ground cumin for a rich, savoury finish that pairs with warm pita bread.
The first time I made this, I didn’t bother with the ice water because it seemed like an unnecessary step. Now I always drizzle it in at the end because it’s what creates that light, whipped texture instead of a heavy paste. You need to let the food processor run longer than you think to get it truly smooth.
The tahini is doing more work than you’d think in this recipe. Without a good quality sesame paste, the dip tastes flat and lacks that nutty depth that defines a proper hummus. I usually buy the jars with the oil on top and stir them well before measuring to keep the ratios right.
Ina Garten Hummus Recipe Ingredients
- 400g (14oz) canned chickpeas, drained and rinsed
- 85g (3oz) tahini
- 2 cloves garlic, minced
- 60ml (2fl oz) fresh lemon juice
- 45ml (3fl oz) olive oil, plus extra for drizzling
- 1 tsp ground cumin
- 1 tsp sea salt
- 3-4 tbsp ice water
- Pinch of paprika for garnish
- 1 tbsp chopped fresh parsley for garnish
How To Make Ina Garten Hummus
- Combine the base ingredients: Put the rinsed chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, and salt into the bowl of a food processor. Pulse the machine several times to break down the chickpeas before running it on high for one minute until the mixture is thick.
- Aerate with ice water: Keep the motor running and pour in the ice water one tablespoon at a time through the feed tube. Watch for the mixture to change from a grainy paste to a pale, fluffy cream that holds its shape.
- Adjust the seasoning: Stop the processor and taste the hummus to see if it needs more salt or a squeeze of extra lemon. Blend for another 10 seconds to make sure any added seasoning is fully mixed through the dip.
- Prepare the bowl: Scoop the hummus into a shallow serving bowl and use the back of a large spoon to create a deep swirl in the centre. This well is where the extra olive oil will sit so it doesn’t run off the edges.
- Finish and garnish: Pour a generous glug of olive oil into the centre swirl and scatter the paprika and chopped parsley over the top. Serve immediately while it is at room temperature for the best flavour.
Recipe Tips
Use cold water. Adding ice-cold water during the final blending stage shocks the fats in the tahini and oil, which turns the hummus into a light, mousse-like consistency. Do not use room temperature water or the dip will stay dense and heavy.
Peel the chickpeas. If you want a restaurant-standard finish, rub the rinsed chickpeas between two paper towels to pop the clear skins off before blending. This takes an extra five minutes but removes the slightly gritty texture those skins leave behind.
Choose the right oil. Stick to a mild extra virgin olive oil rather than a very peppery one that might overwhelm the chickpeas. A harsh oil can make the finished dip taste bitter after it sits in the fridge for a day.
Store it correctly. Hummus keeps well in a sealed container in the fridge for up to five days. If it firms up too much while cold, stir in a teaspoon of warm water to loosen it back to a spreadable state before serving.
Mince the garlic finely. Grate the garlic on a microplane or mash it into a paste with a knife before adding it to the processor. This prevents anyone from biting into a sharp, raw chunk of garlic that the blades might have missed.
What To Serve With Hummus
Warm pita bread is the traditional choice, especially when it is charred slightly on the hob. You can also use crunchy vegetable batons like carrots, cucumber, and red peppers for a lighter snack.
This dip works brilliantly as a spread inside a wrap filled with grilled chicken or falafel. It also sits well on a platter next to salty feta cheese, kalamata olives, and sun-dried tomatoes.
How To Store Hummus
Fridge
Keep the hummus in an airtight glass jar or plastic container for up to five days. Make sure the lid is tight to prevent the surface from drying out and forming a dark crust.
Reheat
Do not heat this dip in the microwave as it can cause the oils to separate and make the garlic taste unpleasantly cooked. Serve it straight from the fridge or let it sit on the counter for 20 minutes to reach room temperature.
Freeze
You can freeze hummus in a freezer-safe bag for up to three months, though the texture may become slightly grainier. Thaw it overnight in the fridge and give it a vigorous stir or a quick pulse in the blender to bring back the creamy emulsion.
Ina Garten Hummus Recipe Nutrition Facts
- Calories: 185kcal
- Protein: 5g
- Fat: 14g
- Carbohydrates: 12g
- Sugar: 1g
- Sodium: 390mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Grainy texture usually happens if you haven’t processed the chickpeas long enough or if you skipped adding the ice water at the end. Make sure to run the food processor for at least three minutes in total.
Yes, you can soak dried chickpeas overnight and boil them until they are very soft before following the rest of the recipe. They often produce an even creamier result than the canned version.
Tahini provides the specific creamy fat and nuttiness required for a traditional hummus, so skipping it will change the dish into a simple bean mash. If you have a sesame allergy, sunflower seed butter is a functional substitute.
Ina Garten Hummus Recipe
Description
A silky, garlic-infused chickpea dip whipped with tahini and ice water for a light and airy texture.
Ingredients
Instructions
- Place chickpeas, tahini, garlic, lemon, oil, and spices in a food processor.
- Pulse to break down the beans then blend on high for one minute.
- Slowly drizzle in ice water while the motor is running until light.
- Taste for salt and lemon, adding more if needed for a bright finish.
- Spread into a bowl and create a well in the centre with a spoon.
- Top with a drizzle of oil, paprika, and fresh parsley.
