Do you believe in love at first bite? That instant when everything else fades and only one delicious thing commands your attention—sending your senses into a happy spin. For me, that moment arrived in Portland, OR, where I kept returning to the buzzy restaurant Tusk for one reason: their remarkable hummus.
Tusk’s aesthetic—soft blush tones, playful details, and a larger-than-life Keith Richards print over the bar—captures your eye, but the real obsession began with that first spoonful of smooth, airy hummus. I returned less than a week later and then again, each visit convincing me I needed to recreate it at home. After trying much of the menu, I couldn’t stop praising the food, especially that creamy hummus served with pillowy, slightly tangy pita and a crunchy dukkah topping. The salads are bright and fresh, too.
The original recipe is from Sam Smith, Tusk’s executive chef, and was featured in Bon Appétit. I’ve adapted his version here by bumping up the lemon for brightness and finishing with a drizzle of spicy chile oil, fresh parsley, and toasted nigella seeds for a little nutty crunch. I blend everything in a food processor until the mixture is light, airy, and silky. I like to serve it with hot homemade pita and a crisp rosé when I can.
If you want to bring some of that Tusk magic into your kitchen, this Creamy Dreamy Hummus is an excellent place to start. Expect bright lemon, smooth tahini, a whisper of cumin, and a silky texture that’s almost pourable when it comes off the blades—perfect for creating the showstopping swirl before topping with chile oil and herbs.
Recipe
Creamy Dreamy Hummus
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- Total Time: 1 hour 5 minutes
- Yield: 4 cups
Description
This creamy hummus delivers big flavor with minimal fuss. The airy, silky texture is achieved by careful blending and a few chef tricks that make it light and dreamy.
Ingredients
- ¾ cup dried chickpeas
- ½ teaspoon baking soda
- 3 garlic cloves (2 smashed, 1 finely grated)
- 1 dried red chile (such as chile de árbol)
- 1 bay leaf
- ½ cup lemon juice (freshly squeezed)
- ½ teaspoon salt, plus more to taste
- 1 cup tahini
- ⅓ cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley
- 1–2 tablespoons nigella seeds (or sesame seeds)
- Spicy chile oil, to taste
Instructions
- Combine chickpeas and baking soda in a medium bowl. Cover with cold water by 2 inches and let sit 8–12 hours.
- Drain and rinse chickpeas. Place them in a large saucepan with the 2 smashed garlic cloves, dried chile, and bay leaf. Cover with cold water by 2 inches and bring to a boil over medium-high. Reduce heat and simmer gently, skimming foam occasionally, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup of cooking liquid. Discard the garlic, chile, and bay leaf.
- In a food processor, combine grated garlic, lemon juice, and ¼ teaspoon salt. Let sit about 5 minutes to mellow the garlic. Add the tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in the olive oil. Season with another ¼ teaspoon salt.
- Add the cooked chickpeas and cumin, and process until the hummus is very smooth, light, and creamy—at least 2 minutes. It should be loose enough to be nearly pourable at this stage. If it’s too thick, thin with reserved chickpea cooking liquid, adding a tablespoon at a time until you reach the desired consistency.
- Taste and adjust seasoning with salt and more lemon juice if needed.
- To serve, spread on a plate and create a swirl. Top with spicy chile oil, chopped parsley, and nigella seeds to taste.
Notes
* This recipe is adapted from Sam Smith’s hummus from Tusk in Portland, originally featured in Bon Appétit.
* Follow the swirl technique described above for a showstopping presentation.
* Serve with warm homemade pita bread, olives, and a chilled rosé if desired.
* Hummus can be made up to one week ahead; cover and chill. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
