This creamy hummus recipe is smooth, lemony, and full of rich tahini flavor. It is made with canned chickpeas, garlic, olive oil, and fresh lemon juice, so it comes together in about 10 minutes.
Serve this smooth chickpea dip with pita chips, crunchy vegetables, wraps, or a simple mezze platter. It is a simple homemade appetizer that tastes fresh and is easy to make ahead.For a fresh mezze-style spread, serve this hummus with Authentic Lebanese Fattoush Salad, warm pita bread, and crunchy vegetables.
Table of contents
Why You’ll Love This Recipe
- Ready in just 10 minutes with canned chickpeas.
- Creamy, rich, and easy to adjust to your taste.
- Made with simple pantry ingredients.
- Naturally dairy-free and vegan.
- Great for snacks, parties, lunch boxes, wraps, and sharing platters.
What Is Hummus?
Hummus is a creamy Middle Eastern chickpea dip made with chickpeas, tahini, lemon juice, garlic, olive oil, and salt. It is usually served with pita bread, vegetables, or as part of a mezze platter.
Ingredients for Creamy Hummus
For the Hummus
- 1 can canned chickpeas, drained, 14 oz (400 g), reserve 1/4 cup of the liquid
- 1 medium garlic clove, minced
- 1/4 cup fresh lemon juice (60 ml)
- 1/2 cup hulled tahini, well stirred (120 g)
- 1/3 cup extra-virgin olive oil (80 ml)
- 1/4 teaspoon fine salt, plus more to taste
- 1 pinch black pepper
Garnish
- Reserved chickpeas
- 1 tablespoon extra-virgin olive oil (15 ml)
- 1/4 teaspoon paprika
- Pita chips or fresh pita bread, for serving
Ingredient Notes and Substitutions
Use canned chickpeas for the quickest version of this creamy hummus recipe. Drain them well, but keep some of the chickpea liquid because it helps create a lighter, smoother texture.
Choose hulled tahini for a milder, creamier flavor. Stir the tahini very well before measuring, reaching all the way to the bottom of the jar, because the sesame solids and oil can separate while it sits. If the tahini feels very thick after refrigeration, let it stand at room temperature for a few minutes before stirring. See this guide to storing and stirring tahini.
Fresh lemon juice gives the hummus its bright flavor. Add it gradually at the end when adjusting the taste. For another easy chickpea recipe with fresh lemon and herbs, try this Easy Eggplant Chickpea Salad. It makes a colorful, filling side dish for lunch or dinner.
Use extra-virgin olive oil for the best flavor, especially because some is drizzled over the top before serving.
How to Make Creamy Hummus
- Drain the canned chickpeas and reserve 1/4 cup of the liquid. Set aside a small handful of chickpeas for garnish.
- Add the chickpeas, garlic, lemon juice, tahini, and olive oil to a food processor.
- Blend for about 1 minute, then stop and scrape down the sides of the bowl.
- Add the reserved chickpea liquid, salt, and black pepper. Blend again for 1 to 2 minutes, until the hummus looks smooth and creamy.
- Taste and adjust with more lemon juice, salt, or chickpea liquid as needed. Add extra chickpea liquid a little at a time if you want a softer dip.
- Spoon the hummus onto a shallow plate or bowl. Use the back of a spoon to create swirls on top.
- Garnish with reserved chickpeas, a drizzle of olive oil, and paprika. Serve at room temperature with pita chips, pita bread, or vegetables. This creamy hummus is especially good served with Charcoal Chicken Shop Chicken Skewers, pita bread, tomato, and red onion for an easy homemade chicken platter.
Expert Tips for the Best Creamy Hummus
- Blend longer than you think. A full 2 to 3 minutes makes the texture much creamier.
- Scrape down the food processor halfway through blending so no chickpeas stay chunky.
- Use room-temperature lemon juice and tahini for easier blending.
- Add the chickpea liquid slowly. Too much at once can make the hummus thin.
- Taste after blending because tahini brands, canned chickpeas, and lemons can vary.
- For extra-smooth hummus, warm the drained chickpeas with 2 tablespoons of the reserved chickpea liquid in the microwave for about 1 minute before blending. Warm chickpeas soften more easily in the food processor and can give the finished hummus a lighter, creamier texture. See this tip for better homemade hummus.
- Serve the hummus at room temperature for a softer texture and fuller flavor.
- Spread it on a wide plate instead of a deep bowl for a more attractive presentation.
Storage and Freezing
Store leftover hummus in an airtight container in the refrigerator for up to 4 to 5 days.
To freeze hummus, transfer it to a freezer-safe container and leave a little space at the top. Freeze for up to 2 months, then thaw overnight in the refrigerator. Stir well before serving; if the hummus looks dry or slightly separated after thawing, mix in a small drizzle of olive oil, lemon juice, or water to bring back its creamy texture. See this guide to freezing hummus.
Variations
Roasted Garlic Hummus
Use roasted garlic instead of raw garlic for a sweeter, mellow flavor.
Spicy Hummus
Blend in cayenne pepper, red pepper flakes, or a spoonful of harissa.
Beet Hummus
Add cooked beetroot for a bright pink dip with a slightly earthy flavor.
Herb Hummus
Blend in parsley, cilantro, dill, or mint for a fresh green version.
Sun-Dried Tomato Hummus
Add a few oil-packed sun-dried tomatoes for a savory, tangy hummus variation.
Easy Homemade Hummus Recipe
Ingredients
Equipment
Method
- Drain the chickpeas. Reserve 1/4 cup of the chickpea liquid and set aside 10 chickpeas for garnish.
- Add the chickpeas, garlic, lemon juice, tahini, and olive oil to a food processor.
- Blend for 1 minute. Scrape down the sides of the bowl.
- Add the chickpea liquid, salt, and black pepper. Blend for another 1 to 2 minutes until creamy.
- Taste and add more lemon juice or salt if needed. Add a little more chickpea liquid for a softer consistency.
- Spoon the hummus onto a shallow plate. Create swirls using the back of a spoon.
- Top with reserved chickpeas, olive oil, and paprika. Serve with pita chips, pita bread, or vegetables.
Nutrition
Video
Notes
- Hulled tahini gives the hummus a smooth, mild flavor.
- Blend the hummus for at least 2 minutes for the creamiest result.
- For ultra-smooth hummus, warm the chickpeas before blending.
- Store refrigerated in an airtight container for up to 4 to 5 days.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Not rinsing and draining the canned chickpeas well.
- Using tahini that has not been stirred properly.
- Adding all the chickpea liquid at once, which can make the hummus too thin.
- Using too much raw garlic, which can overpower the flavor.
- Skipping the blending time, which can leave the hummus grainy.
- Adding salt or lemon juice without tasting and adjusting at the end.
What to Serve With Hummus
Serve this creamy hummus recipe with pita chips, warm pita bread, cucumber sticks, carrot sticks, bell pepper slices, olives, or crackers.
It also works well as a spread inside chicken wraps, veggie sandwiches, shawarma-style bowls, or grain bowls. For a fresh Mediterranean-style side, serve it with this Authentic Greek Salad with tomatoes, cucumbers, feta, and olives.
FAQs
You can make a chickpea dip without tahini, but tahini gives hummus its classic creamy, nutty flavor. Replace it with extra olive oil or plain Greek yogurt for a different style of dip.
Add reserved chickpea liquid, water, or extra lemon juice one teaspoon at a time while blending until it reaches your preferred consistency.
Blend it longer and scrape down the sides of the processor. Warming the chickpeas first can also help create a smoother texture.
Yes. Cook dried chickpeas until very soft, then use them in place of canned chickpeas. Keep some cooking liquid to thin the hummus.
Yes. This homemade hummus recipe contains chickpeas, tahini, lemon, garlic, olive oil, and seasonings only.
Yes. Make it up to 2 days ahead, refrigerate it in a sealed container, and bring it closer to room temperature before serving.
Yes. Canned chickpeas work very well for hummus and make the recipe quick and easy. Drain them first, but save some of the liquid to help make the hummus smoother.
Classic hummus is made with chickpeas, tahini, lemon juice, garlic, olive oil, and salt. This recipe uses those simple ingredients for a creamy homemade dip.
Blend it for at least 2 to 3 minutes, scrape down the sides of the food processor, and add chickpea liquid slowly until the texture becomes smooth and soft.
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Estimated reading time: 8 minutes
