Creamy Classic Hummus

Photo by Ludovic Avice on Unsplash (Unsplash License)

Hummus has been enjoyed across the Eastern Mediterranean and Middle East for centuries. Homemade hummus is lighter, fresher and much creamier than most store-bought tubs.

Two simple tricks make all the difference: briefly simmering canned chickpeas with a little baking soda so they soften completely, and whipping the tahini with lemon juice before adding the chickpeas.

Why you will love this recipe

• Naturally vegan and gluten-free
• Rich in plant protein and fibre
• Keeps for up to a week in the fridge

Creamy Classic Hummus

Silky-smooth homemade hummus with chickpeas, tahini, lemon and garlic. An easy Middle Eastern dip that is better than store-bought.

Prep10 min

Cook20 min

Total30 min

Servings6

Cuisine: Mediterranean · Course: Appetizer · Yield: About 2 cups (6 servings)

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 tsp baking soda
• 1/3 cup well-stirred tahini
• 1/4 cup fresh lemon juice
• 1 small garlic clove, grated
• 1/2 tsp ground cumin
• 1/2 tsp salt, or to taste
• 2–4 tbsp ice-cold water
• 2 tbsp extra-virgin olive oil, plus more to serve
• To garnish: paprika or sumac, chopped parsley, a few whole chickpeas

Instructions

1. Put the chickpeas in a saucepan with the baking soda and cover with water by 2 inches (5 cm). Simmer for 20 minutes, until very soft and the skins start to float. Drain and rinse well.
2. In a food processor, blend the tahini and lemon juice for 1 minute until thick and pale.
3. Add the garlic, cumin, salt and 2 tbsp ice water and blend for 30 seconds.
4. Add the warm chickpeas and blend for 2–3 minutes, scraping down the sides, until completely smooth.
5. With the motor running, drizzle in the olive oil and more ice water, a tablespoon at a time, until the hummus is light and creamy. Taste and adjust the salt and lemon.
6. Spread in a shallow bowl, swirl the top with a spoon, drizzle with olive oil and garnish with paprika, parsley and whole chickpeas.

Tips and notes

• In a hurry? You can skip simmering the chickpeas. The hummus will be a little less smooth, but still delicious.
• Tahini quality matters. Choose a runny, smooth tahini and stir it well before measuring.
• Serve with warm pita, crunchy vegetables, or as a spread in wraps and sandwiches.

Nutrition (per serving, estimate)

190kcal

13 gCarbs

6 gProtein

13 gFat

Nutrition values are estimates calculated from standard ingredient data and will vary with brands and portion sizes.

Frequently asked questions

How long does homemade hummus last?

Up to 7 days in an airtight container in the fridge. Add a thin layer of olive oil on top to keep it fresh.

Can I make hummus without tahini?

Yes, but it will taste different. Use a little extra olive oil and lemon, or a spoonful of Greek yogurt for creaminess.

More recipes you might like

Explore more in Mediterranean · Snacks & Appetizers · Healthy Recipes, or browse all recipes from around the world.