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Creamy Hummus
Dips
Ingredients:
Base:
- 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked or canned)
- 3 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 90 ml (6 tbsp) fresh lemon juice
- ¾ cup tahini (use high-quality tahini for best flavor)
- black pepper to taste
- 90 ml (6 tbsp) ice water
Topping:
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- optional: paprika, chopped parsley, additional black pepper
Equipments:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Make the Hummus
In a food processor, combine 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked), 3 chopped garlic cloves, 1 tsp ground cumin, 1 tsp salt, 90 ml (6 tbsp) fresh lemon juice, and ¾ cup tahini. Blend until thick. While blending, slowly drizzle in 90 ml (6 tbsp) ice water, 1 tbsp at a time. Continue blending until very smooth and creamy. - Make the Garlic-Lemon Topping
In a small pan, heat 1–2 tbsp olive oil over medium heat. Add 3–4 thinly sliced garlic cloves and fry until golden and fragrant. Turn off the heat, stir in 1 tbsp lemon zest. - Assemble
Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Creamy Hummus
6 Servings (1/2 Cup)
Prep 5 min
Cook 15 min
Ingredients:
Base:
- 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked or canned)
- 3 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 90 ml (6 tbsp) fresh lemon juice
- ¾ cup tahini (use high-quality tahini for best flavor)
- black pepper to taste
- 90 ml (6 tbsp) ice water
Topping:
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- optional: paprika, chopped parsley, additional black pepper
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Make the Hummus
In a food processor, combine 225 g (8 oz) dried chickpeas (or 480 g / 2 cups cooked), 3 chopped garlic cloves, 1 tsp ground cumin, 1 tsp salt, 90 ml (6 tbsp) fresh lemon juice, and ¾ cup tahini. Blend until thick. While blending, slowly drizzle in 90 ml (6 tbsp) ice water, 1 tbsp at a time. Continue blending until very smooth and creamy. - Make the Garlic-Lemon Topping
In a small pan, heat 1–2 tbsp olive oil over medium heat. Add 3–4 thinly sliced garlic cloves and fry until golden and fragrant. Turn off the heat, stir in 1 tbsp lemon zest. - Assemble
Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
