I invented a simple take on delicious hummus recipes that combines creamy chickpeas, nutty tahini, fresh lemon juice, garlic, and extra-virgin olive oil. This healthy blend offers a rich, smooth texture and balanced flavors without extravagance. I love how easy this version makes a flavorful, versatile spread for any meal.

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I love exploring how few ingredients can make a delicious spread, and my Creamy Easy Hummus is a perfect example. I started with a can of chickpeas, drained and rinsed, then added 1/4 cup tahini and a few tablespoons of fresh lemon juice to brighten things up.

I tossed in a small minced garlic clove (or more if you like it strong) along with 2 tablespoons of extra-virgin olive oil and 1/2 teaspoon salt. Sometimes, I add water—around 2 or 3 tablespoons—to get just the right creamy consistency, and on occasion, I might even throw in a pinch of ground cumin for an extra twist.

This recipe is one of my favorite hummus recipes that reminds me of other delicious hummus dips or even a hummus salad recipe I once had. Its simplicity is part of its charm and it fits perfectly into any meal plan so enjoy that burst of flavor every time you dig in!

Why I Like this Recipe

I love this recipe because it’s super simple to throw together, even when I’m in a rush. I also dig that it’s healthy and makes me feel good about what I’m eating. The creamy texture is exactly what I need for dipping my chips or spreading on toast, and I like that I can tweak it a bit—like adding extra lemon or garlic—so it always tastes just right for me.

Ingredients

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Chickpeas offer plenty of fiber, protein, and carbs while keeping your meal hearty and healthy.
Tahini brings in nutty richness with healthy fats and a boost of protein for extra creaminess.
Lemon juice adds bright sour notes and vitamin C that lifts the overall flavor simply.
Garlic gives a bold, aromatic kick while offering antioxidants that enhance every bite.
Olive oil provides healthy fats and enhances creaminess with its fruity smooth texture.
Cumin adds a subtle earthiness and warmth, enriching each bite with mild spice.
Salt amplifies flavors and balances the tangy and savory components in this dish.
Water adjusts the hummus consistency ensuring a smooth and creamy texture every time.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup tahini

2 to 3 tablespoons fresh lemon juice

1 small garlic clove, minced (or more if you like it strong)

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

2 to 3 tablespoons water (add more if it seems too thick)

Optional: a pinch of ground cumin for a little extra flavor

How to Make this

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1. First, drain and rinse the chickpeas so they get rid of extra liquid, then toss them into a food processor along with all the tahini and some fresh lemon juice.

2. Add the minced garlic and extra-virgin olive oil next, and if you want that extra depth in flavor, sprinkle in a pinch of ground cumin.

3. Pour in 1/2 teaspoon of salt and then blend the mixture until it starts to get creamy.

4. While the processor is running, slowly add 2 to 3 tablespoons of water—if it still seems too thick, feel free to add a bit more.

5. Stop the machine and scrape down the sides a few times to make sure everything is even.

6. Blend again until the hummus is super silky and smooth; you want it to have that creamy-dreamy texture.

7. Give it a quick taste and adjust the lemon juice or salt if needed; sometimes a little extra lemon juice makes all the difference.

8. Once you’re happy with the texture and flavor, transfer the hummus to a serving bowl.

9. Drizzle a tiny bit more olive oil on top, and if you feel adventurous, add a dash of paprika or a sprinkle of parsley for a pop of color.

10. Serve with your favorite pita, veggies, or crackers, and enjoy your homemade hummus the way you like it best.

Equipment Needed

1. Can opener (for opening the chickpeas can)
2. Colander (to drain and rinse the chickpeas)
3. Food processor (to blend all the ingredients together)
4. Measuring cups and spoons (to measure tahini, lemon juice, salt, and water)
5. Knife and cutting board (for mincing the garlic)
6. Spatula (to scrape down the sides of the food processor)
7. Serving bowl (to present the hummus)

FAQ

How do I get the perfect creamy texture?

If your hummus seems too thick, just add a bit more water until its just right. Experiment a little but be careful not to overdo it.

Can I tweak the garlic or lemon amounts?

Yep, you can totally add more garlic or lemon juice if you like a stronger kick. Adjust to your taste, just remember that less might be more if you're not sure.

Is that ground cumin absolutely necessary?

Not at all, its totally optional. A pinch of cumin gives it a little extra flavor, but you can leave it out if you prefer a purer hummus taste.

How long can I store homemade hummus?

It should stay fresh in an airtight container in the fridge for about a week, though it might lose a bit of its creaminess over time.

Can I add other flavors like roasted red pepper?

Sure thing, feel free to experiment with different add-ins. Roasted red pepper or even some jalapeno can give it a fun twist, just blend it all in smoothly.

Creamy Easy Hummus Recipe Substitutions and Variations

If you don’t have chickpeas on hand, try using white beans like cannellini beans for a milder twist.
No tahini? You can swap in almond butter or even peanut butter if you’re in a pinch.
If fresh lemon juice isn’t available, lime juice or a squeeze of white vinegar works fine.
For garlic, a dash of garlic powder or some finely minced shallot can do the trick.
And if you’re out of extra-virgin olive oil, avocado oil is a solid alternative.

Pro Tips

1. If you want your hummus to be really silky smooth, take the extra few minutes to peel the chickpeas. It sounds like a lot of work but trust me, the end result is well worth it.
2. When adding water, do it slowly and in tiny amounts until you reach the perfect creamy consistency. This helps avoid making it too runny or too thick.
3. Give the hummus a little break in the fridge after you make it. Letting it chill for an hour or two lets all the flavors blend together better.
4. Adjust the garlic and lemon juice slowly. Start with less and then add a bit more at a time until it’s just right for your taste buds.

Creamy Easy Hummus Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

168

kcal

Equipment: 1. Can opener (for opening the chickpeas can)
2. Colander (to drain and rinse the chickpeas)
3. Food processor (to blend all the ingredients together)
4. Measuring cups and spoons (to measure tahini, lemon juice, salt, and water)
5. Knife and cutting board (for mincing the garlic)
6. Spatula (to scrape down the sides of the food processor)
7. Serving bowl (to present the hummus)

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 to 3 tablespoons fresh lemon juice
1 small garlic clove, minced (or more if you like it strong)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 to 3 tablespoons water (add more if it seems too thick)
Optional: a pinch of ground cumin for a little extra flavor

Directions

First, drain and rinse the chickpeas so they get rid of extra liquid, then toss them into a food processor along with all the tahini and some fresh lemon juice.
Add the minced garlic and extra-virgin olive oil next, and if you want that extra depth in flavor, sprinkle in a pinch of ground cumin.
Pour in 1/2 teaspoon of salt and then blend the mixture until it starts to get creamy.
While the processor is running, slowly add 2 to 3 tablespoons of water—if it still seems too thick, feel free to add a bit more.
Stop the machine and scrape down the sides a few times to make sure everything is even.
Blend again until the hummus is super silky and smooth; you want it to have that creamy-dreamy texture.
Give it a quick taste and adjust the lemon juice or salt if needed; sometimes a little extra lemon juice makes all the difference.
Once you're happy with the texture and flavor, transfer the hummus to a serving bowl.
Drizzle a tiny bit more olive oil on top, and if you feel adventurous, add a dash of paprika or a sprinkle of parsley for a pop of color.
Serve with your favorite pita, veggies, or crackers, and enjoy your homemade hummus the way you like it best.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.