Classic Creamy Hummus
Smooth, creamy hummus made from canned chickpeas, tahini, and lemon in about 10 minutes. A no-cook snack or appetizer.
- Total10 min
- YieldAbout 2 cups
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
The trick to light, creamy hummus is to blend the tahini and lemon juice first, before adding the chickpeas, then stream in ice-cold water while the food processor runs. The result is fluffy and smooth rather than thick and pasty.
Serve it with vegetables, pita, or crackers, or spread it in sandwiches and wraps.
Recipe
Classic Creamy Hummus
Smooth, creamy hummus made from canned chickpeas, tahini, and lemon in about 10 minutes. A no-cook snack or appetizer.
- Prep time
- 10 min
- Cook time
- None
- Total time
- 10 min
- Yield
- About 2 cups (6 servings)
- Difficulty
- Easy
- Course
- Appetizer
- Cuisine
- Middle Eastern
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: About 2 cups (6 servings)
Instructions
Whip the tahini. In a food processor, blend the tahini and lemon juice for about 1 minute, scraping down the sides, until the mixture looks thick and pale.
Add the garlic and seasonings. Add the garlic, salt, and cumin and blend 30 seconds more.
Blend the chickpeas. Add the chickpeas and blend for 1 minute. The mixture will be thick and crumbly.
Stream in water. With the processor running, slowly pour in the ice-cold water. Blend for 2 to 3 minutes, scraping down the sides once or twice, until the hummus is very smooth and creamy. Add more water a tablespoon at a time if it is too thick.
Season and serve. Taste and adjust the salt and lemon. Spread in a shallow bowl, make a swirl with the back of a spoon, drizzle with olive oil, and sprinkle with paprika or sumac.
Recipe Notes
Tips
- For extra-silky hummus, simmer the drained chickpeas in water with 1/2 teaspoon baking soda for 15 to 20 minutes, until very soft. Drain and cool before blending. This adds cooking time.
- Tahini brands vary a lot. A runny, pourable tahini makes the creamiest hummus.
Substitutions
- Lemon: Bottled lemon juice works in a pinch, but fresh tastes brighter.
- Flavors: Blend in roasted red peppers, roasted garlic, or a handful of fresh herbs.
Allergens: Contains sesame (tahini).
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/classic-hummus/
Storage and Reheating
Refrigerate in an airtight container for up to 5 days. A thin layer of olive oil on top helps keep it from drying out.
Freezing
Freeze for up to 3 months. Thaw in the refrigerator and stir well, adding a little water if needed.
Make Ahead
Hummus can be made up to 5 days ahead. Bring it to room temperature for the best flavor.
Troubleshooting
- My hummus is bitter.
- Some tahini is naturally bitter. Try another brand, and balance with a little more lemon and salt.
- It isn’t smooth.
- Blend longer. A full 3 to 4 minutes in total makes a big difference.
Frequently Asked Questions
Can I make it without a food processor?
A high-speed blender works. You may need a little more water to keep it moving.
Allergens and Food Safety
Allergens: Contains sesame (tahini).
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
Made This Recipe?
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