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Homemade Creamy Hummus

A bright, creamy, and flavorful homemade hummus that easily surpasses the store-bought version. Perfect for dipping, spreading, or enjoying straight from the bowl.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 1/4 cup tahini
  • 1 small garlic clove minced
  • 2 tablespoons olive oil plus a little extra for serving
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Salt to taste

Method
 

  1. In a food processor, blend the tahini and lemon juice for about 1 minute until smooth and light.
  2. Add the minced garlic, olive oil, ground cumin, and a pinch of salt. Blend again for about 30 seconds.
  3. Add half of the chickpeas and blend for 1 minute. Add the remaining chickpeas and blend for another 1 to 2 minutes until smooth.
  4. Add cold water, one tablespoon at a time, until desired consistency is reached.
  5. Taste and adjust seasoning with additional salt, lemon juice, or garlic if needed.
  6. Transfer the hummus to a bowl, make a swirl on top, and drizzle with olive oil before serving.

Notes

For an extra smooth texture, peel the chickpeas before blending. Using ice cold water can result in a creamier hummus. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.