Creamy Homemade Hummus

A smooth, creamy hummus made with chickpeas, tahini, lemon, garlic and olive oil. It is simple enough for everyday lunches and generous enough for a grazing board with warm pita, olives, cold meats and fresh vegetables.

A bowl of hummus has a way of making a table feel gathered before anything else is added. This version is smooth and generous, with tahini, garlic, lemon and olive oil blended until creamy enough to hold a soft swirl. I like it with a pool of olive oil, a little paprika and warm pita nearby, ready for everyone to pull through the middle.

Prep: 15 min · Cook: 15 min · Yield: 2 1/2 cups · Cuisine: Mediterranean · Category: Condiment

Ingredients

Creamy Homemade Hummus

• 2 x 400 g cans chickpeas, drained and rinsed
• ¼ teaspoon bicarbonate soda, optional
• ¼ cup tahini
• 2–3 tablespoons lemon juice, to taste
• 1–2 garlic cloves, finely grated or crushed
• 1½ teaspoons salt, or to taste
• ½ teaspoon ground cumin, optional
• 4 tablespoons extra virgin olive oil
• ½–¾ cup cold water, as needed

To Serve

• Extra virgin olive oil
• Paprika or sumac
• Fresh parsley leaves
• Warm pita, flatbread or crackers

Method

1. Place the drained chickpeas in a saucepan and cover with water. Add the bicarbonate soda, if using, and simmer for 10–15 minutes until the chickpeas are very soft. Drain well.
2. Add the tahini, lemon juice, garlic, salt and cumin to a food processor. Blend for 30 seconds until thick and smooth.
3. Add the warm chickpeas and blend until the mixture begins to break down.
4. With the processor running, pour in the olive oil.
5. Add the cold water gradually, blending until the hummus is smooth, creamy and loose enough to spoon. You may need up to ¾ cup depending on the chickpeas and tahini.
6. Taste and adjust with extra salt or lemon if needed.
7. For an extra-smooth finish, pass the hummus through a fine sieve, pressing it through with the back of a spoon or spatula.
8. Spoon into a serving bowl, cover and rest in the fridge for at least 30 minutes before serving.
9. Spoon the hummus into a shallow bowl and make a wide swirl with the back of a spoon.
10. Drizzle generously with olive oil.
11. Sprinkle with paprika or sumac and finish with fresh parsley.
12. Serve with warm pita, flatbread, crackers, olives, cold meats or fresh vegetables.

Serving Suggestion

Serve this hummus as part of a Mediterranean-style grazing board with Classic Tzatziki, Whipped Feta with Lemon, Honey and Olive Oil, olives, pita, cold meats, cheese and fresh vegetables. It is also lovely tucked into wraps, served beside grilled chicken, or used as a simple dip for cucumber, carrot and warm bread.

Storage Notes

Store hummus in an airtight container in the fridge for up to 4 days. Stir before serving and refresh with a little olive oil if the surface has firmed.

Notes

Start with 2 tablespoons of lemon juice and add more only after blending. Lemons vary, and a sharp lemon can quickly take over a hummus.

Simmering canned chickpeas with a little bicarbonate soda helps soften the skins and gives a smoother finish.

If the hummus tastes too sharp after blending, let it rest before adjusting. The lemon, garlic, tahini and salt settle once chilled.

Passing the hummus through a fine sieve is optional, but it gives a silky, restaurant-style texture.

The Grace Table Tip

For the smoothest hummus, blend while the chickpeas are still warm, then loosen with cold water. The contrast helps the hummus become creamy without needing too much extra oil.

If your lemons are especially sharp, add ½ teaspoon honey or sugar to soften the edge. It will not make the hummus sweet, but it will round out the acidity.