Creamy Homemade Hummus Recipe
A quick and easy recipe for creamy, smooth hummus made with simple pantry staples like chickpeas and tahini. Perfect for dipping or spreading, this foolproof method guarantees a velvety texture every time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (if cooking dried chickpeas); 0 minutes if using canned
- Total Time: 10 minutes (using canned chickpeas) to 55 minutes (using dried chickpeas)
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 1 ½ cups cooked chickpeas (or 1 can, about 15 oz), drained and rinsed if canned
- ¼ cup tahini, well-stirred
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 large garlic clove, minced or grated
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- ½ teaspoon ground cumin
- ½ teaspoon salt (sea salt recommended)
- 2 to 4 tablespoons cold water or aquafaba
- Optional: ¼ teaspoon baking soda (if cooking chickpeas from dried)
- Optional garnish: smoked paprika or sumac
Instructions
- Prepare the chickpeas: If using canned, drain and rinse 1 can (15 oz) of chickpeas thoroughly under cold water. If using dried, soak ¾ cup overnight, then cook with ¼ teaspoon baking soda in boiling water for about 45 minutes until very soft. Drain well before use.
- Combine ingredients: Add the chickpeas, ¼ cup tahini, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 3 tablespoons olive oil, ½ teaspoon ground cumin, and ½ teaspoon salt into your food processor bowl.
- Blend: Pulse the mixture on high for about 1 minute. Stop and scrape down the bowl with a spatula, then blend again, gradually adding 2 to 4 tablespoons of cold water or aquafaba to reach your desired creamy consistency. The hummus should be smooth and spreadable—not grainy or stiff.
- Taste and adjust: Give it a quick taste test. Add more salt or lemon juice if you want a sharper bite. If it feels thick, add a splash more water or olive oil and blend briefly again.
- Serve: Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or sumac for color and flavor. Garnish with fresh parsley or toasted pine nuts if desired.
Notes
For extra creamy hummus, blend longer and add cold water gradually. Cooking dried chickpeas with baking soda softens them for a silkier texture. If raw garlic is too harsh, try roasting or soaking it in lemon juice before blending. Store hummus in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 110
- Sugar: 1
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 9
- Fiber: 3
- Protein: 6
Keywords: hummus, creamy hummus, homemade hummus, easy hummus recipe, chickpeas, tahini, vegan dip, gluten-free, healthy snack