This Classic Creamy Hummus is a timeless, nutrient-packed Middle Eastern dip that’s incredibly smooth, rich in flavor, and easy to make at home. Made with chickpeas, tahini, lemon juice, and garlic, it’s the perfect spread for wraps, a dip for veggies, or a delicious side to grilled meats and Mediterranean dishes. Silky and satisfying, this homemade hummus delivers authentic flavor without any of the additives found in store-bought versions—and it comes together in minutes.
Preparation Time: 10 minutes
Cook Time: 0 minutes (if using canned chickpeas)
Total Time: 10 minutes
Yield: 1½ cups (serves 6–8)
Cuisine: Middle Eastern / Mediterranean
Ingredients
-
1 (15-ounce) can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
-
¼ cup (60 g) tahini, smooth
-
3 to 4 tablespoons lemon juice (about 2 lemons)
-
1 garlic clove
-
½ teaspoon ground cumin
-
½ teaspoon salt
-
2 to 3 tablespoons ice water
-
1 tablespoon extra virgin olive oil
-
Garnish: olive oil, paprika, sumac, or za’atar
Step-by-Step Cooking Directions
Prepare the chickpeas
If using canned chickpeas, drain and rinse them thoroughly. For even creamier hummus, you can optionally remove the skins by rubbing them in a clean dish towel. If using cooked chickpeas, make sure they are soft and warm—this improves the blending process.
Blend tahini and lemon juice
In a food processor, combine the tahini and lemon juice. Blend for 1 minute until the mixture becomes light and creamy. This step is key to creating ultra-smooth hummus.
Add garlic and seasonings
Add the garlic, ground cumin, and salt to the tahini mixture. Process again to combine and break down the garlic.
Add chickpeas
Add the chickpeas to the processor in two batches, blending each time for 1–2 minutes. Scrape down the sides of the bowl as needed.
Add ice water
While the processor is running, slowly drizzle in the ice water. This helps emulsify the hummus and gives it that silky-smooth texture. Continue processing until your desired consistency is reached.
Finish with olive oil
Add the olive oil and pulse to combine. Taste and adjust salt or lemon juice as needed.
Garnish and serve
Spoon the hummus into a shallow bowl. Use the back of a spoon to create swirls, then drizzle with olive oil and sprinkle with your choice of garnish: paprika, sumac, za’atar, or chopped parsley.
Nutritional Information (per ¼ cup serving – yields about 6 servings)
-
Calories: 170
-
Protein: 5g
-
Carbohydrates: 14g
-
Fiber: 4g
-
Sugar: 1g
-
Fat: 11g
-
Saturated Fat: 1.5g
-
Sodium: 210mg
-
Iron: 6% DV
-
Calcium: 4% DV
-
Vitamin C: 6% DV
The Origins and Popularity of the Recipe
Hummus has ancient roots in the Levant region—modern-day Lebanon, Syria, Palestine, Israel, and Jordan. The combination of chickpeas and tahini dates back thousands of years and is a staple in Middle Eastern diets. Today, hummus is a global phenomenon loved for its versatility, health benefits, and rich, nutty flavor.
It rose to global popularity in the 21st century as part of the health food movement and is now a household favorite across Europe and North America. Its ability to adapt to modern diets—vegan, gluten-free, and high-protein—only adds to its appeal.
Reasons Why You’ll Love the Recipe
-
Incredibly smooth texture thanks to key blending techniques
-
Healthier than store-bought – no preservatives or added oils
-
Customizable with flavors like roasted red pepper, jalapeño, or beetroot
-
Vegan, gluten-free, and high in fiber
-
Takes only 10 minutes with a food processor
-
Perfect for meal prep – lasts up to a week in the fridge
-
A great party dip or sandwich spread
Health Benefits
-
Chickpeas provide protein, fiber, and important minerals like iron and magnesium
-
Tahini is rich in healthy fats and calcium
-
Garlic and lemon juice support immune function and detoxification
-
Olive oil adds heart-healthy monounsaturated fats
-
Naturally low glycemic – supports blood sugar control
-
No dairy, no gluten – ideal for many dietary needs
Serving Suggestions
-
With pita bread, naan, or flatbread
-
As a veggie dip – serve with cucumbers, carrots, bell peppers, or cherry tomatoes
-
As a sandwich spread – add to wraps, toast, or veggie burgers
-
Topped with grilled chicken or falafel for a protein-packed bowl
-
As part of a mezze platter with olives, dolmas, baba ganoush, and pickles
-
Drizzled with harissa or chili oil for a spicy kick
Cooking Tips
-
Use ice water – it helps the tahini emulsify and gives creamier results
-
Blend tahini first – processing tahini with lemon juice before adding chickpeas is key
-
Warm chickpeas blend better than cold—microwave for 30 seconds or use freshly cooked
-
Peel chickpeas for ultra-smooth hummus (optional but effective)
-
Adjust garlic and lemon to taste – you can mellow garlic by roasting it if preferred
-
Don’t skip the olive oil at the end – it enhances flavor and creates a glossy finish
Variations to Try
-
Roasted red pepper hummus – add 1 roasted bell pepper and blend with the chickpeas
-
Spicy hummus – add ½ teaspoon cayenne or a few dashes of hot sauce
-
Herb hummus – blend in fresh parsley, cilantro, or basil for a green version
-
Beet hummus – add ½ cup roasted beets for a beautiful magenta color
-
Avocado hummus – add one ripe avocado for a creamy, green twist
-
Sweet hummus – skip garlic, add cinnamon and honey for a dessert-style dip
Conclusion
This Classic Creamy Hummus is proof that simple ingredients can make something extraordinary. From its ancient roots to modern kitchens, it remains a beloved staple for good reason. Once you try homemade hummus—fresh, vibrant, and tailored to your taste—you’ll never go back to the store-bought version. Whip it up in 10 minutes, garnish it with style, and enjoy it as part of a nourishing meal or appetizer spread.
FAQ
1. How long does homemade hummus last?
Stored in an airtight container in the fridge, it will last up to 1 week.
2. Can I freeze hummus?
Yes! Freeze for up to 3 months. Thaw in the fridge and stir well before serving.
3. Why is my hummus grainy?
This can happen if the chickpeas weren’t soft enough or the tahini wasn’t whipped first. Blend longer and add more ice water.
4. Do I have to peel chickpeas?
No, but doing so makes for extra smooth hummus. Totally optional.
5. Is tahini necessary?
Tahini is traditional and gives that signature flavor, but you can substitute with cashew butter or skip it for a different result.
6. Can I make hummus without a food processor?
Yes, though texture will be chunkier. A high-powered blender or immersion blender also works.
7. What’s the best tahini to use?
Choose a smooth, runny tahini made from hulled sesame seeds. Stir well before using.
8. How do I mellow the garlic flavor?
Use roasted garlic or let minced garlic sit in lemon juice for a few minutes before blending.
9. Can I use canned chickpeas?
Absolutely—they’re quick and convenient. Just rinse well.
10. What are traditional garnishes?
Olive oil, paprika, parsley, sumac, za’atar, toasted pine nuts, or sesame seeds.