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Creamy Hummus
3.8 from 111 votes

Creamy Hummus

This Creamy Hummus recipe uses either canned or cooked dried chickpeas cooked with baking soda to soften them further. The chickpeas are blended with tahini, lemon juice, olive oil, garlic, cumin, and salt, then thinned with cold water to reach a smooth, creamy texture. It offers a classic savory taste with a velvety consistency.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 123 kcal
Course: Condiments
Cuisine: Middle Eastern

Ingredients

  • 1 can (15 ounces) chickpeas rinsed and drained or 1 ½ cup cooked
  • ½ teaspoon baking soda
  • 3 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1 clove garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2-4 Tablespoons water cold; or more if needed for thinning
  • olive oil for topping; fresh herbs
  • herbs
  • Za’atar
  • cayenne pepper
  • paprika
  • Pita chips for serving; fresh veggies
  • vegetables for serving; fresh veggies

Instructions

    Cup of Yum
  1. If using canned chickpeas, place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. If using dry chickpeas, see my note below.
  2. Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas have expanded, the skins are falling off and they're soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run under cool water. Set aside.
  3. In a food processor, add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic, cumin and salt.
  4. Process until smooth (about 2-3 minutes more) gradually adding cold water as desired to thin dip and scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season as needed.
  5. Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.
  6. Store any leftovers in the fridge in an airtight container for 4-7 days.

Notes

  • For dried chickpeas: soak overnight, cook with baking soda until very tender but not mushy, then remove skins before blending.
  • Skimming skins and foam during boiling helps achieve a smoother hummus texture.
  • Adjust cold water amount during blending to get the desired creaminess and spreadability.
  • Serve with olive oil drizzle and fresh herbs or spices like za’atar, cayenne, or paprika for enhanced flavor.

Nutrition Information

Serving 2Tablespoons Calories 123kcal (6%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 119mg (5%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 123

% Daily Value*

Serving 2Tablespoons
Calories 123kcal 6%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 119mg 5%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.