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Creamy Homemade Hummus Recipe

Ultra-Creamy Homemade Hummus Recipe

This ultra-creamy hummus recipe blends tahini, lemon juice, and chickpeas into a smooth, fluffy dip that outshines any store-bought version. Ready in just 10 minutes with pantry staples and one blending trick, it's perfect for wraps, veggie platters, or a quick snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15oz can chickpeas drained or 1½ cups cooked
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini well-stirred
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • to taste salt
  • 2 to 3 tablespoons cold water or aquafaba
  • dash paprika, sumac, or Za’atar for garnish

Equipment

  • Food Processor

Method
 

  1. Add tahini and lemon juice to a food processor. Blend for 1–2 minutes until whipped.
  2. Add olive oil, garlic, cumin, and salt. Blend again for 30 seconds.
  3. Add half the chickpeas. Blend 1 minute. Scrape down, add the rest, blend again.
  4. With processor running, drizzle in cold water until fluffy and smooth.
  5. Taste and adjust salt. Serve topped with olive oil and spices.

Notes

Use aquafaba instead of water for an extra fluffy texture. Store in the fridge up to a week or freeze with a thin oil layer for up to a month. Add toppings like roasted garlic, Za’atar, or chili oil to vary the flavor.