Why You’ll Love This Recipe
I love this hummus because it comes together with basic ingredients and requires very little preparation. I can make a fresh batch in minutes, and I can easily adjust the garlic, lemon, or tahini to suit my taste.
I also like how versatile it is. I serve hummus as a dip, spread it inside sandwiches and wraps, or add it to grain bowls and salads. Making it at home also lets me control the consistency, from thick and hearty to extra smooth and creamy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2–4 tablespoons ice-cold water
- Paprika, parsley, or whole chickpeas for garnish, optional
Directions
I start by adding the tahini and fresh lemon juice to a food processor. I process them for about 1 minute, scraping down the sides as needed. This helps create a lighter, creamier base.
Next, I add the garlic, olive oil, cumin, and salt and blend again until everything is well combined.
I add the drained and rinsed chickpeas and process until the mixture begins to turn smooth. While the food processor is running, I gradually add the ice-cold water, one tablespoon at a time, until the hummus reaches the creamy consistency I like.
I continue processing for another 1–2 minutes to make the hummus as smooth as possible. I taste it and adjust the salt, lemon juice, or cumin if needed.
Finally, I transfer the hummus to a serving bowl. I make a shallow swirl across the top and drizzle it with a little extra-virgin olive oil. I sometimes finish it with paprika, chopped parsley, or a few whole chickpeas before serving.
Servings and Timing
This recipe makes about 6 servings, or roughly 1 1/2 cups of hummus.
Preparation time: 10 minutes
Blending time: 5 minutes
Total time: 15 minutes
Variations
For roasted garlic hummus, I replace the raw garlic with several cloves of roasted garlic. I find this gives the hummus a sweeter, milder garlic flavor.
For spicy hummus, I add cayenne pepper, red pepper flakes, harissa, or a little chili paste. I start with a small amount and add more until it reaches the heat level I prefer.
For roasted red pepper hummus, I blend drained roasted red peppers with the chickpeas. I reduce the amount of water if necessary so the finished hummus doesn’t become too thin.
For herb hummus, I blend in fresh parsley, cilantro, or basil. I like this variation when I want a fresher flavor and a little extra color.
For an extra-lemony version, I add more fresh lemon juice and a little finely grated lemon zest. I find the additional citrus works especially well when I serve the hummus with vegetables.
Storage/Reheating
I store leftover hummus in an airtight container in the refrigerator for about 4–5 days. I sometimes drizzle a thin layer of olive oil over the surface before covering it.
Hummus is normally served cold or at room temperature, so I don’t usually reheat it. When I take it from the refrigerator, I often let it sit at room temperature for around 15–20 minutes before serving. If it has thickened, I stir in a small splash of cold water or lemon juice until it becomes creamy again.
FAQs
Can I make hummus without tahini?
Yes. When I don’t have tahini, I can leave it out, although the flavor and texture will be different. I sometimes add a little extra olive oil or use another mild seed or nut butter for additional creaminess.
How do I make my hummus extra smooth?
I blend it longer than I might expect and gradually add ice-cold water. When I want exceptionally smooth hummus, I also remove the chickpea skins or use very soft, freshly cooked chickpeas.
Can I use dried chickpeas instead of canned chickpeas?
Yes. I soak dried chickpeas overnight and cook them until they are very soft before making the hummus. I find that soft, well-cooked chickpeas can produce an especially creamy texture.
Why is my hummus too thick?
Hummus can become thick when there isn’t enough liquid or when the chickpeas absorb moisture. I fix it by blending in ice-cold water one tablespoon at a time until I reach the consistency I want.
What can I serve with hummus?
I like serving hummus with pita bread, pita chips, cucumber, carrots, bell peppers, celery, or crackers. I also use it as a spread for sandwiches and wraps or add a generous spoonful to salads, roasted vegetables, and grain bowls.
Conclusion
Homemade hummus is one of my favorite simple dips because I can turn a handful of everyday ingredients into something creamy and flavorful in about 15 minutes. The combination of chickpeas, tahini, lemon, garlic, and olive oil gives me a classic base that is easy to customize.
PrintCreamy Homemade Hummus Recipe
Creamy homemade hummus made with chickpeas, tahini, fresh lemon juice, garlic, and olive oil. This smooth Mediterranean dip is ready in just 15 minutes and is perfect with pita, vegetables, wraps, or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings (about 1 1/2 cups)
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2–4 tablespoons ice-cold water
- Paprika, parsley, or whole chickpeas for garnish, optional
Instructions
- Add the tahini and fresh lemon juice to a food processor. Process for about 1 minute, scraping down the sides as needed, until light and creamy.
- Add the garlic, olive oil, cumin, and salt. Blend until well combined.
- Add the drained and rinsed chickpeas and process until the mixture begins to turn smooth.
- With the food processor running, gradually add the ice-cold water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency.
- Continue processing for another 1–2 minutes until very smooth. Taste and adjust the salt, lemon juice, or cumin as desired.
- Transfer the hummus to a serving bowl. Make a shallow swirl on top, drizzle with extra-virgin olive oil, and garnish with paprika, parsley, or whole chickpeas if desired.
Notes
- For extra-smooth hummus, blend thoroughly and add ice-cold water gradually. Removing the chickpea skins can make the texture even smoother.
- For roasted garlic hummus, replace the raw garlic with several cloves of roasted garlic.
- For spicy hummus, add cayenne pepper, red pepper flakes, harissa, or chili paste to taste.
- For roasted red pepper hummus, blend drained roasted red peppers with the chickpeas and reduce the water as needed.
- For herb hummus, blend in fresh parsley, cilantro, or basil.
- For extra-lemony hummus, add additional fresh lemon juice and finely grated lemon zest.
- Tahini can be omitted if necessary, although the flavor and texture will change. Extra olive oil or a mild seed or nut butter can add creaminess.
- Dried chickpeas can be used instead of canned chickpeas. Soak them overnight and cook until very soft before blending.
- Store leftover hummus in an airtight container in the refrigerator for 4–5 days.
- Serve cold or at room temperature. If refrigerated hummus becomes thick, stir in a small amount of cold water or lemon juice before serving.
- Serve with pita bread, pita chips, cucumber, carrots, bell peppers, celery, crackers, sandwiches, wraps, salads, roasted vegetables, or grain bowls.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
