Creamy Homemade Hummus with Lemon and Tahini Recipe
This smooth and creamy hummus recipe is a quick and easy Middle Eastern dip made from chickpeas, tahini, fresh lemon juice, garlic, and olive oil. Perfect for serving with pita bread, vegetables, or as a spread, it comes together in just 10 minutes using a food processor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Hummus Base
- 1/3 cup good-quality tahini
- 2-4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- juice of 1 lemon (2-3 tablespoons)
- 1 (15 ounce) can chickpeas, rinsed and drained
Optional Toppings
- Extra drizzle of olive oil
- Chopped fresh parsley
- Sprinkle of ground sumac or paprika
- Toasted pine nuts
Instructions
- Combine Base Ingredients: Add tahini, cold water, olive oil, ground cumin, sea salt, smashed garlic cloves, and lemon juice into a food processor. Puree the mixture until it is smooth and creamy, ensuring all ingredients are well blended.
- Add Chickpeas: Incorporate the rinsed and drained chickpeas into the food processor. Puree the mixture for 3 to 4 minutes, pausing halfway to scrape down the sides of the bowl to ensure an even texture. If the hummus appears too thick, add an additional tablespoon or two of water to reach desired consistency.
- Season to Taste: Taste the hummus and adjust seasoning by adding more salt, cumin, or lemon juice as needed to suit your preference.
- Serve or Store: Serve the hummus immediately, garnished with optional toppings such as an extra drizzle of olive oil, chopped parsley, sumac, paprika, or toasted pine nuts. Alternatively, transfer to a sealed container and refrigerate for up to 3 days for later use.
Notes
- If using dried chickpeas, soak and cook them before use.
- Adjust water amount to achieve your preferred hummus thickness and creaminess.
- For a smoother hummus, peel the skins off chickpeas before blending.
- Store homemade hummus in an airtight container in the refrigerator for up to 3 days.
- Optional toppings boost flavor and presentation but are not necessary.
