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Creamy homemade hummus Recipe topped with olive oil, paprika, and fresh herbs, served with lemon wedges and vegetables.

Classic Creamy Hummus

Smooth, restaurant-style hummus made with chickpeas, tahini, lemon juice, and garlic. Creamy, balanced, and easy to make at home.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer
Cuisine: Middle Eastern
Calories: 145
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 can (15 oz) Chickpeas (garbanzo beans) Drained and rinsed
  • ¼ cup Tahini Smooth, well stirred
  • 3-4 tablespoons Lemon juice Freshly squeezed, to taste
  • 1 clove Garlic Raw or roasted
  • ½ teaspoon Salt Adjust to taste
  • ½ teaspoon Ground cumin Optional but recommended
  • 2 tablespoons Ice water For extra creaminess
  • 1 tablespoons Extra virgin olive oil Plus more for serving
  • - - Paprika For garnish
  • - - Fresh parsley Chopped, for garnish

Equipment

  • 1 Food processor or high-speed blender Required for smooth texture
  • 1 Small pot Optional, for simmering chickpeas
  • 1 Spatula For scraping down the bowl
  • 1 Measuring cups For tahini and lemon juice
  • 1 Measuring spoons For salt and cumin

Method
 

  1. Drain and rinse the chickpeas. Simmer for 20 minutes if you want extra creamy hummus, then drain.
  2. Add chickpeas, tahini, lemon juice, garlic, salt, and cumin to a food processor.
  3. Blend for 1–2 minutes, scraping down the sides as needed.
  4. Add ice water and blend for 4–5 minutes until smooth and creamy.
  5. Add olive oil and blend again until fully mixed.
  6. Transfer to a bowl, drizzle with olive oil, and garnish before serving.

Video

Notes

  • For ultra-smooth hummus, simmer the chickpeas and remove loose skins before blending.
  • Always stir tahini well before measuring to avoid a bitter or oily taste.
  • Ice water helps create a lighter, creamier texture.
  • Hummus thickens after chilling; stir or add a splash of water before serving.
  • Store in an airtight container in the refrigerator for up to 4 days.