Creamy Homemade Hummus
Blend creamy homemade hummus with chickpeas, tahini, lemon, and garlic for a smooth Lebanese-style dip that is easy to serve with pita or vegetables.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Servings
- 6
Hummus is enjoyed across the Levant, including Lebanon, and a good homemade bowl is easy to work into everyday meals. This version begins with canned chickpeas, briefly simmered to soften them further. Tahini adds richness, lemon brings brightness, and a modest amount of garlic keeps the dip balanced. Give the processor time to smooth the mixture. The batch makes six generous dip portions.
Creamy Homemade Hummus
Serves 6 · Prep 15 min · Cook 15 min · Total 30 min
Ingredients
Step-by-step instructions
- Reserve 1/4 cup water for blending. Simmer chickpeas in remaining water for 15 minutes until very tender, then drain.
- Process tahini, lemon juice, and garlic for 1 minute, scraping the bowl once to combine evenly.
- Add chickpeas, oil, salt, cumin, and reserved water. Process for 2 minutes until the mixture becomes smooth.
- Scrape the sides and process another minute, checking that no whole chickpeas remain. Spoon into a serving bowl.
- Serve six dip portions, or cover and chill at 40°F (4°C) or below. Return unused hummus to refrigeration promptly.
A few kitchen notes
- Stir tahini thoroughly before measuring.
- Longer blending creates a smoother finish.
Ingredient substitutions
- Use 3 cups cooked, drained chickpeas instead of canned chickpeas.
Storage & reheating
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 2 months; thaw refrigerated and stir well.
What to serve with it
Serve with warm pita and sliced vegetables.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Creamy Homemade Hummus ahead?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 2 months; thaw refrigerated and stir well.
What if I can’t find an ingredient?
Use 3 cups cooked, drained chickpeas instead of canned chickpeas.
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