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Creamy Homemade Hummus

A close-up shot of creamy hummus in a white bowl, drizzled with olive oil and sprinkled with paprika and sesame seeds.
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Learn to make authentic, silky hummus from scratch using simple ingredients. This easy recipe is perfect for dipping vegetables, pita bread, or spreading on sandwiches.

Ingredients

Scale
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for serving
  • 2–4 tablespoons cold water
  • 1/2 teaspoon salt, or to taste
  • Pinch of cumin (optional)

Instructions

  1. Combine drained chickpeas, tahini, lemon juice, minced garlic, 2 tablespoons olive oil, salt, and cumin (if using) in a food processor.
  2. Process until the mixture is thick and crumbly.
  3. With the food processor running, slowly drizzle in cold water, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
  4. Continue processing until the hummus is completely smooth and silky, scraping down the sides of the bowl as needed.
  5. Taste and adjust salt or lemon juice if necessary.
  6. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with paprika or chopped parsley, if desired.

Notes

  • For an extra smooth hummus, you can peel the chickpeas before processing.
  • If you don’t have a food processor, you can use a high-powered blender.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kingscook.com/hummus-recipe-creamy-chickpea-dip/